INGREDIENTS:
For the topping:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained (reserve juice)
Maraschino cherries, drained
For the cake batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice (reserved from the canned pineapple)
1/4 cup milk
METHOD:
CONTINUE READING ON THE NEXT PAGE 🥰💕
Pages: 1 2
