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5-6 slices of canned pineapple in its own juice 
3/4 cup granulated sugar 
1/4 cup of water 
2/3 cup flour 
4 oz butter 
3 eggs 
1/4 oz of active dry yeast 
1/4 cup rum (optional) 
Candied cherries (optional)

In a 10 1/2 round pan (2" deep) that goes from stove to the oven, 
slowly cook 1/4 cup of the sugar and 1/4 cup of water until the sugar becomes liquid and brownish (stir occasionally) until it is the consistency of thick syrup. Spread evenly over the pan. Let cool. 

Once cooled, arrange halved slices of pineapple on top of the caramel in a pinwheel design. 

Pre-heat the oven to 350F. In a separate bowl mix cup sugar, eggs, flour, yeast and the melted butter with a whisk, and pour over the pineapple. Bake for 40-45 minutes. 

Invert the cake onto a platter while still warm and slowly pour the pineapple juice of the can and rum (about cup total liquid over the cake. Let the cake cool and decorate the cake with candied cherries (in the pineapple holes and around the top). The cake serves 6-8.