Our square pan's unique shape means you can cover the entire cake with pineapple and cherries, not just the bottom! Acidic ingredients like pineapple can etch aluminum, so we recommend taking the time to line the inside of the pan with parchment paper as well as the paper between the two pieces to prevent leaking.
2 20 oz cans of pineapple slices (16 rings), juice/syrup reserved
1 jar maraschino cherries
2 cups (4 sticks) unsalted butter, room temperature
3 cups granulated sugar
3/4 cup light brown sugar
1 tablespoon vanilla extract
1 tablespoon pineapple extract (if you can find it)
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour, divided
1 cup sour cream
1/3 cup pineapple juice/syrup, from can
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces. Cut more parchment paper to line the bottom and sides of the cake pan. Apply pan coat to the inside of the pan then stick parchment to the sides. Then, brush the parchment paper with Brown Sugar Pan Coat (recipe below). Blot dry pineapples and cherries then arrange in pan (halved cherries will stick to the sides, cut side first). Beat butter and sugars in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, baking powder, salt, and 1/2 cup flour, beat until combined. Add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add half the rest of the flour, beating until it just disappears. Beat in sour cream. Beat in the remaining flour, then with the mixer running, drizzle in pineapple juice. Scrape the bottom and sides of the bowl and beat for another 15 seconds on medium speed. Scoop batter carefully into prepared tube pan and gently shake to settle the batter into the crevices. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. Invert the pan on a wire rack set over a lined baking sheet. Slowly remove pan. Let cool completely.
Brown Sugar Pan Coat
1/4 cup vegetable oil
1/4 cup shortening
1/3 cup brown sugar
2 tablespoons flour
With an electric mixer, beat together oil, shortening, sugar, and flour until it forms a smooth mixture. Store in an airtight container in your pantry during cooler months or refrigerator year round for up to a year. Paint a thin coat to grease cake pans, muffin pans, etc in one step.
Pineapple Brown Sugar Syrup
1/4 cup pineapple juice/syrup, from can
2/3 cup brown sugar
In a pot over medium heat, stir together pineapple juice and brown sugar until brown sugar is dissolved. Pour over cake.
1 comment
I am excited to try this recipe for the holidays.