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Preheat oven to 180°C/350°F (160°C fan).
Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
Butter: Pour melted butter into a 23cm/9" cake pan at least 5cm/2" deep. (Not springform, as they'll leak.) Brush butter up the sides.
Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.
Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan - so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)
Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
Eggs: Add eggs one at a time, beating for 20 seconds in between.
Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
Fill pan: Spread batter over pineapple layer, smooth and level the surface.
Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.
Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
Cool completely before serving.