Ingredients
Scale
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar (packed)
- one 20-ounce can pineapple slices
- about 12 maraschino cherries
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt (optional and to taste)
- 1 large egg
- 1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
- 1/3 cup sour cream (lite is okay; plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a microwave-safe bowl and pour it into a 9-inch springform cake pan, greasing the sides with any leftover butter.
- Sprinkle brown sugar over the melted butter, then arrange pineapple slices and cherries on top.
- In one bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, combine buttermilk, sour cream, oil, vanilla extract, and egg until smooth.
- Gently mix wet ingredients into dry ingredients until just combined.
- Pour batter over the pineapple arrangement in the pan.
- Bake for about 40 minutes or until set; check with a toothpick.
- Cool on a wire rack for at least 30 minutes before inverting onto a plate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 28g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg