Description
A tropical dream of soft vanilla cake layered with juicy cherries, pineapple bits, and silky buttercream frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup crushed pineapple (drained)
- 1 cup chopped maraschino cherries
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 2 tsp baking powder
- White buttercream frosting & maraschino cherries for topping
Instructions
- Preheat oven to 350°F and grease three 8-inch round cake pans.
- Cream butter and sugar until light and fluffy; beat in eggs and vanilla.
- Add flour and baking powder alternately with milk until smooth.
- Gently fold in crushed pineapple and chopped cherries.
- Divide batter among pans and bake 25–30 minutes, until golden and set.
- Cool completely, then layer cakes with buttercream frosting between each tier.
- Frost the outside smoothly, pipe rosettes on top, and finish with maraschino cherries.
Notes
- Ensure the pineapple is well-drained to avoid a soggy cake.
- For a richer flavor, use vanilla bean paste instead of extract.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg