An easy American classic made with canned pineapple and a moist yellow cake

Ingredients:

  • ¾ cup light brown sugar, packed
  • ¼ cup unsalted butter
  • 2 tablespoons pineapple juice, from the canned pineapple
  • 1 (20-ounce) can pineapple slices in juice (drained, reserving juice
  • 7-11 maraschino cherries
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¾ cup buttermilk
  • ¼ cup reserved pineapple juice
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F. Lightly spray a 9-inch cake pan (must be at least 2-inches deep) with vegetable cooking spray. Set aside.

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