Equipment Needed
- 9×13 inch baking pan (I prefer glass or ceramic)
- Two medium mixing bowls
- Whisk
- Rubber spatula
- Small saucepan
- Measuring cups and spoons
Step-by-Step Instructions
We start by building our simple, tender cake base. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla extract until smooth. Now, pour the wet ingredients into the dry ingredients. Using your whisk or spatula, stir gently just until the batter is combined and no dry streaks of flour remain. A few small lumps are perfectly fine—overmixing is the enemy of a tender crumb. This batter will be thick and smooth.
Now, for the star of the show. Take your entire can of crushed pineapple, juice and all, and pour it directly into the batter. Yes, the whole thing! This is the moment where the magic begins. Fold the pineapple in gently with your spatula until it’s evenly distributed. The batter will become much looser and look almost soupy—this is exactly what you want. Don’t be alarmed. Pour this beautiful, lumpy, pineapple-studded batter into your ungreased 9×13 inch baking pan, spreading it into an even layer.
Here comes the transformative topping. In a small saucepan over medium heat, melt the stick of butter. Once melted, stir in the packed cup of light brown sugar. Keep stirring for about a minute until the mixture is smooth, bubbly, and smells like caramel. Immediately, pour this hot brown sugar mixture evenly over the entire surface of the batter in the pan. Do not stir. I know it’s tempting to swirl it in, but you must let it sit on top like a shiny, liquid blanket.(See the next page below to continue…)