Ingredients:
Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
Pineapple Topping
- 1 can (20 oz) crushed pineapple, undrained
- ½ cup brown sugar
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Spread the batter evenly into the prepared pan.
- In a separate bowl, mix the crushed pineapple (with juice) and brown sugar.
- Spoon the pineapple mixture evenly over the batter. Do not stir.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips for Best Results
- Do not drain the pineapple; the juice creates the signature moist topping.
- Serve warm for a pudding-like texture or chilled for clean slices.
- A scoop of vanilla ice cream pairs perfectly with this cake.
Storage
Store covered in the refrigerator for up to 4 days. Reheat individual slices if desired.