Description
Tender vanilla cake topped with a rich caramel sauce and juicy fruit. If you like the cake, you’ll go crazy over the cupcakes!
Ingredients
- ⅔ cups Brown Sugar
- 1 cup Butter, Divided
- 2 cans (20 Oz. Size) Sliced Pineapple
- 1 jar (10 Oz. Size) Maraschino Cherries
- 2-½ cups All-purpose Flour
- ¼ teaspoons Salt
- 2-½ teaspoons Baking Powder
- ⅓ cups White Sugar
- 1 teaspoon Vanilla
- 3 whole Eggs
- 1-¼ cup Whole Milk
Preparation
Preheat oven to 350ºF. Spray muffin tin with nonstick baking spray.
In a medium bowl, combine brown sugar and 1/4 cup (4 tablespoons) melted butter. Divide between muffin tins. Add 1 pineapple slice and 1 cherry to each.
In a large bowl, combine flour, salt, and baking powder.
In another large bowl, cream remaining butter and sugar until light and fluffy. Add vanilla and eggs, one at a time. Alternate adding flour mixture and milk until everything is just combined.
Divide evenly between prepared pans. Bake for 18–22 minutes. Cool before flipping over.
