| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 cup brown sugar
- 2 1/2 sticks unsalted butter, softened
- One 20-ounce can pineapple rings in juice, drained, 1/4 cup juice reserved
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 1/2 tablespoons granulated sugar
- 1/2 vanilla bean, seeds scraped
Instructions
- For the cake: Preheat the oven to 350 degrees F.
- Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
- Whisk together the flour, ginger and salt in a medium bowl.
- In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
- With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated–be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
- Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
- To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 781 |
| Total Fat | 38 g |
| Saturated Fat | 22 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 1 g |
| Sugar | 79 g |
| Protein | 8 g |
| Cholesterol | 207 mg |
| Sodium | 358 mg |
Reviews
This cake was delicious! The ginger really made a subtle difference. I used fresh pineapple.
I double the caramel recipe and add the extra to the top of each piece after I plate it.