Created by Thomas Schmidt, Senior Associate Scientist
- 1/2 cup unsalted butter
- 1 1/2 cups Purecane™
- 1 - 20-ounce can pineapple slices
- about 12 maraschino cherries
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tsp salt
- 2 eggs and 1 egg white
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
Drain and damp dry 1-20 ounce can of sliced pineapple (save juice). Grease 9-inch springform pan. Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish.
Melt and brown the butter with 3/4 cup Purecane™ and pour into springform pan. Add 1 whole remaining slice of pineapple to the center of the pan containing the butter/Purecane™ melted mix. Halve the remaining sliced vertically. Stagger 12 halves in a fan-like fashion going around the pan.
Optional: place the remaining slices of pineapple around the cake pan with the curved side pointing down (the top side of the pan as you’re baking).
Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
In a large bowl, whisk together flour, Purecane™ baking powder, salt; set aside.
In a separate small bowl, whisk together the next 5 wet ingredients. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t over-mix or try to stir them smooth.
Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.
Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey pineapple juice.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting.
PINEAPPLE WHIPPED TOPPING
1 1/2 cup heavy whipping cream
2 tbsp Purecane™
1/4 cup Pineapple juice
Combine heavy cream and Purecane™ and whisk until cream begins to thicken. Once cream begins to thicken, add pineapple juice and continue to whisk until medium peaks form.