⏳ Yield & Time

Yield: 8 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1/2 cup (1 stick) Unsalted Butter
• 3/4 cup (packed) Brown Sugar
• 1 can (20 ounces) Canned Pineapple Rings
• 1 cup (2 sticks) Unsalted Butter
• 1 3/4 cups Granulated Sugar
• 4 large Eggs
• 1 teaspoon Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/4 cup Heavy Cream

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step prevents the cake from sticking and ensures easy removal.
2. In a medium saucepan over medium heat, melt 1/2 cup (1 stick) of unsalted butter. Continue to cook the butter, swirling the pan occasionally, until it turns a light brown color and has a nutty aroma. This is crucial for the amazing flavor! Be careful not to burn it though—we're aiming for nutty, not burnt.
3. Remove the brown butter from the heat and set it aside to cool slightly. If you happen to burn the butter, don't worry, just start over—it's a lesson learned!
4. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy. This will take some elbow grease but trust me, it's worth it!
5. Beat in 4 large eggs one at a time, mixing well after each addition. Then, beat in 1 teaspoon of vanilla extract.
6. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, or you'll have a tough cake.
7. Arrange pineapple rings in the prepared baking pan. I use canned pineapple rings but fresh would be great, too, but do add a bit more brown sugar if using fresh.
8. Pour the cake batter over the pineapple rings. Spread evenly.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The edges should be golden-brown, and the center should be set.
10. While the cake is baking, prepare the brown butter glaze. In a small saucepan over low heat, combine 1/2 cup (1 stick) of unsalted butter, 1/2 cup of brown sugar, and 1/4 cup of heavy cream. Stir until the sugar is dissolved and the mixture is smooth and glossy.
11. Let the cake cool in the pan for at least 10 minutes before inverting it onto a serving plate. Patience, young Padawan. A slightly warm cake will result in a gooey mess.
12. Once inverted, pour the warm brown butter glaze over the cake. Let it cool completely before serving. Trust me, you won't regret the extra wait.
13. Serve and enjoy! This cake is heavenly, especially with a scoop of vanilla ice cream or whipped cream. Consider yourself warned; you'll want seconds!

📝 Notes

• Make sure your butter is softened to room temperature for best results.
• Don't overmix the batter—just until the ingredients are combined.
• Let the cake cool completely before adding the glaze.
• Use a 9x13 inch pan; any different size may slightly affect the outcome of the cake
• Feel free to adjust the sweetness to your preference by adding more or less sugar.
• Enjoy this lovely treat! It is wonderful!