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  • 1/2 stick butter
  • 1/2 cup brown sugar
  • rings of pineapple
  • maraschino cherries


  • 1 stick butter, softened
  • 1 1/2 cups cake flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 cup golden caster sugar (table sugar is fine if you can't find this)
  • 2 eggs
  • 1 Tbsp vanilla extract
  • "some" pineapple juice


  • 2 mixing bowls
  • 1 whisk
  • 2 wooden spoons
  • 1 scraper
  • 1 spatula
  • 1 9" cakepan
  • 1 skillet


Soften the stick of butter for the batter

Preheat the oven to 350F


Melt the 1/2 stick butter in the skillet over medium heat, add in the brown sugar and stir until the mixture just starts to bubble. Pour the mixture into the bottom of the cakepan.

Arrange the pineapple rings in the pan, ideally in a hexagon pattern with one in the middle, but as best you can. Put a maraschino cherry (de-stemmed, obvs) in the middle of each ring.

In one mixing bowl, whisk the flour, baking soda, and salt together.

In the other mixing bowl, cream the softened butter and caster sugar. Add the flour one quarter at a time and mix in. Add the eggs and mix in. Add the vanilla and as much pineapple juice as it takes to get a "gloopy" batter and mix in.

Spoon the batter over the pineapples in the cakepan. Smooth the top of the batter with a spatula, being careful not to disturb the pineapple arrangement. The melted butter should rise up the sides of the pan as you do this.

Bake at 350 for 45 minutes; an inserted metal knife should come out clean or only slightly oily. Remove from heat and cool for 10 minutes. Place the cake plate over the pan and invert quickly. Pull the pan off and voila.

A picture of the completed cake