Cooking Instructions
- 1
Pre-heat oven to 175 C
- 2
Pour melted butter on the cake pan. Sprinkle with brown sugar, making sure that it's evenly distributed. Arrange the pineapple and maraschino cherries. Set aside
- 3
Soften the butter along with the granulated sugar using a hand mixer until evenly distributer and smooth.
- 4
Add the egg one at a time until smooth.
- 5
Add the vanilla extract.
- 6
In a separate bowl, combine dry ingredients until evenly distributed.
- 7
Alternately combine dry ingredients into the wet batter and the milk in batches, starting and ending with the dry ingredients. Make sure not to over mix the cake batter.
- 8
Pour the cake batter over the prepared cake pan.
- 9
Bake for 30 minutes at 175 C. The. Loosely cover with a foil and bake for another 15 minutes or until cake is set.
- 10
Allow to cool for 10 minutes before flipping the cake.
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