Pineapple cake recipe

Pineapple cake is good, but everything tastes better upside-down. Learn to make Sara's simply delish take on this classic skillet cake by following her easy instructions. The topping includes Maraschino cherries, pineapple rings, and some brown sugar. 

Ingredients:

Cake butter :

•         1 ½ cups all-purpose flour
•       6 tbsp cake flour
•       6 tbsp ground almonds
•       ¾ tsp baking powder
•      1 ¾ cups sugar
•      ½ tsp saltz
•      1 cup unsalted butter (at room temperature)
•      4 large eggs
•     ¾ tsp vanilla extract
•     ¾ cup sour cream

Topping:

·         1 cup dark brown sugar

·         ½ cup unsalted butter

·         1 pineapple, sliced

·         1 cup maraschino cherries

Directions

1.      Preheat oven to 350 degree F and spray non-stick cake pan with cooking spray
2.      To make caramel topping, stir brown sugar into butter in a saucepan over medium heat until butter has melted and sugar has dissolved. Continue cooking, without stirring for a few more minutes until bubbles begin to appear at the edges of the mixture. Then remove from the heat and pour into prepared cake pan.
3.    Evenly arrange fresh pineapple slices on top of caramel mixture, placing maraschino cherries in the centers of the pineapple rings.
4.      To make the cake batter, whisk flour, cake flour, ground almonds, baking powder  and salt in the large bowl.
5.      In a separate bowl, beat sugar and butter together until light and fluffy. Then add eggs (one at a time) and vanilla, beating after each addition.
6.      Alternate adding remaining dry ingredients and sour cream, still beating well after each addition. Pour batter over caramel mixture and fruit into cake pan.
7.      Bake in preheat oven for 1 hour, or until brown on top. Remove pan from oven and let cool 10 minutes. Run a knife around inside edge of pan to not stick cake, then turn out the finished cake on a serving plate.

Link intructions: http://www.dressup24h.com/game/6448/Pineapple-Cake.html