Instructions
- Prepare the caramelized topping. In a greased 9×13-inch baking dish, pour the melted butter and brown sugar, spreading it evenly over the bottom of the dish. Place the pineapple slices on top of the butter and sugar mixture. Arrange them in a single layer, making sure each slice fits snugly in the pan.
- Make the cake batter. In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, then fold in the crushed pineapple. Add the vanilla extract and mix until everything is evenly combined.
- Assemble the cake. Carefully pour the cake batter over the pineapple slices in the baking dish, spreading it evenly with a spatula to cover the fruit and caramel mixture completely.
- Bake the cake. Bake the cake at 325°F (165°C) for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back when gently pressed.
- Flip the cake. Once the cake is done, remove it from the oven and let it cool for 10 minutes. Then, carefully flip the cake onto a serving platter. The pineapple topping will now be on top, revealing the beautiful caramelized edges.
- Cool and serve. Let the cake cool slightly before slicing. Serve warm or at room temperature. The rich, creamy texture of the cake paired with the caramelized pineapple topping is absolutely irresistible!
Serving Notes
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