Ingredients:

  • 6 tbsp (85g) Unsalted butter
  • ¾ cup (150g) Light brown sugar, packed
  • 1 can (20oz) Pineapple rings in juice, juice reserved
  • 11 Maraschino cherries, pitted and dried
  • 1 ½ cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ½ tsp Salt
  • ½ cup (115g) Unsalted butter, room temperature
  • ¾ cup (150g) Granulated sugar
  • 1 large Egg, room temperature
  • ½ cup (120ml) Sour cream
  • ¼ cup (60ml) Reduced pineapple juice
  • 1 tsp Pure vanilla extract

Instructions:

  1. Reduce the Juice: Simmer the reserved pineapple juice in a small saucepan over medium heat until it reduces from 1/2 cup down to 1/4 cup. Set aside to cool.
  2. Create the Base: Melt 6 tbsp of butter in a 10-inch skillet over medium heat until it browns and smells nutty. Remove from heat and whisk in the brown sugar until it resembles wet sand.
  3. The Pattern: Arrange pineapple rings in a single layer over the sugar. Place a cherry in the center of each ring and in the gaps between them, pressing lightly to anchor them.
  4. Building the Batter: Using the reverse-creaming method, combine the dry ingredients with butter before incorporating the liquids, egg, sour cream, and reduced juice.