- Average
- Average budget
Ingredients
- 250 mL (1 cup) plus 30 mL (2 tbsp) flour
- 3 mL (3/4 tsp) baking powder
- 1 mL (1/4 tsp) salt
- 150 mL (2/3 cup) granulated sugar
- 3 large eggs
- 45 mL (3 tbsp) butter, melted
- 5 mL (1 tsp) vanilla extract
- 30 mL (2 tbsp) sour cream
- 45 mL (3 tbsp) pineapple juice
- 1 can pineapple rings
- 90 mL (6 tbsp) butter
- 175 mL (3/4 cup) brown sugar
Preparation
Step 1
Preheat your oven to 180 C (350 F)
Melt 90 mL (6 tbsp) of butter over medium heat in the cast iron pan
Once butter is melted, remove from heat and sprinkle brown sugar all around the pan, stir to combine
Add a layer of pineapple rings on top of the brown sugar in the pan and set aside
To make the cake, beat together the eggs and sugar until combined. When finished, mixture should be a pale yellow colour
Add melted butter, vanilla extract, sour cream and pineapple juice to the egg mixture and mix to combine
In a separate bowl, sift together flour, baking powder and salt
Combine flour mixture to wet mixture and mix until smooth
Pour batter over pineapple in cast iron pan
Bake for 30-40 minutes or until a toothpick is inserted and clean when removed
Allow cake to cool for 5 minutes, then place a large heatproof plate on top of pan and turn pan and plate over. Allow pan to sit on the plate a few minutes before removing
Remove pan and serve cake — preferably warm or at room temperature