Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 15 ounces pineapple tidbits, drained
- 1/2 cup maraschino cherries, halved
Preparation Time:
25 minutes
Cooking Time:
35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour an 8-inch square baking pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Arrange the pineapple tidbits and cherries in the prepared baking pan. Pour the cake batter over the fruit.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a serving plate.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 400
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 55g
- Protein: 4g
Dish Characteristics:
- Moist and flavorful cake with a caramelized pineapple and cherry topping
- Tropical flavors of pineapple and coconut
- Perfect for dessert or a special occasion
User Comments:
- "This cake was a huge hit at my party! It was so delicious and easy to make."
- "I love the combination of pineapple and coconut, and this cake is the perfect dessert for a warm summer night."
- "My family raved about this cake. It's one of the best I've ever made."
Special Precautions and Tips:
- Make sure to drain the pineapple tidbits thoroughly to prevent the cake from becoming soggy.
- If you don't have maraschino cherries, you can substitute chopped walnuts or pecans.
- Let the cake cool for at least 10 minutes before inverting to avoid breaking it.
