Ingredients:
Topping
¼ cup butter, melted
½ cup packed light brown sugar
sliced pineapples (8 canned slices)
15-20 maraschino cherries
Cake
1 and ⅔ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
¾ cup milk
½ cup pineapple juice
1 Tablespoon vanilla
Directions:
Preheat oven to 350°F
Prepare topping first:
Place ¼ cup of melted butter into a 9-inch cake pan
Sprinkle the brown sugar on top.
Lay pineapple slices on top and add cherries in the spaces!
Cake
In a microwave-safe bowl, melt the butter.
Whisk in the sugars.
Whisk in the egg, milk, pineapple juice, and vanilla.
Add dry ingredients and whisk to remove lumps.
Pour batter into the pan on top of the pineapples.
Bake for at 20 minutes and then loosely tent with foil to prevent browning.
Bake an additional 20-25 minutes until a toothpick comes out clean.
Cool for 10 minutes and invert onto large plate.
Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
Chill until cold!
Note:
This recipe has been tested with all-purpose flour and cake flour. Whichever flour you use, make sure it is sifted. If using cake flour, use 1 and 3/4 cups.
Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular – low fat or fat free, that you prefer. Sour cream works too! I’ve tested this recipe without yogurt as well. If you’re out, use 3/4 cup milk and 1/4 cup pineapple juice. You can also get away with 1/2 cup milk and 1/2 cup pineapple juice.
This recipe has been tested with buttermilk, whole milk, and unsweetened almond milk. Use any milk, dairy or non, that you prefer.