Growing up eating this classic Southern dessert countless times in her home, Jocelyn Delk Adams has it mastered. Juicy and golden, it might be a retro recipe but it'll never be outdated.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1/4 cup pineapple juice
- 2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter
- 3/4 cup brown sugar, packed
- 6-7 canned pineapple rings
- 6-7 Maraschino cherries (optional)
Preheat oven to 350°F.
In a large bowl, whisk together flour, sugar, salt, baking powder, eggs, pineapple juice and vanilla extract until well mixed. Set aside.
Next melt butter to a 9-inch cast iron skillet over medium heat.
Once melted, whisk in brown sugar and cook for 1 minute.
Line the bottom of the butter and sugar mixture with 6 to 7 pineapple rings and sauté over medium heat for an additional 2 minutes.
If using, place one cherry inside of each pineapple ring.
Pour cake batter on top of the pineapples.
Bake cake for 28-33 minutes or until toothpick inserted into center comes out clean.
Cool cake for 10 minutes then invert the cake onto a serving plate and serve.