The recipe is a butter white cake with a hue pineapple on top of some wonderful caramelized pineapples. The caramelized pineapple are made by melting butter and brown sugar and then soaking pineapple rings in it. These pineapple rings are arranged in the pan with maraschino cherries in between (I didn't use any as I had none, but that's definitely looks good). Then pour the cake batter over this and bake. The buttery, pineapple mixture will create the brown-sugared juicy topping to your cake when you flip it upside down before serving. It’s the best part of the entire cake, trust me and it's gorgeous. The cake batter is made with cardamom powder and pineapple juice in it. The cardamom powder really gives a different twist to the cake.
For the Topping
Butter ( unsalted ) - 1/4 cup
Light brown sugar - 3/4 cup
Pineapple - 1/2 of one pineapple peeled, quartered lengthwise, and cored
For the cake
Unsalted Butter - 1/2 cup ( at room temperature)
White sugar - 2/3 cup
All purpose flour/ maida - 1 1/2 cups
Baking powder - 1 1/2 teaspoon
Salt - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Eggs - 2
Pure Vanilla extract - 1 teaspoon
Milk - 3/4 cup
Unsweetened pineapple juice - 1/2 cup
1. Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter an add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat.
2. Arrange pineapple in a cake dish on top of sugar mixture in concentric circles or small pieces, overlapping pieces slightly.
For the cake
1. Sift together flour, cardamom, baking powder, and salt.
2. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in sugar.
3. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract and milk.
4. Add half of flour mixture and beat on low speed just until blended.
5. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. The batter may appear curdled.
6. Spoon batter over pineapple topping and spread evenly.
7. Bake in a preheated oven at 350 Degree Fahrenheit for 30 -35 minute or until a skewer comes out clean when inserted.
8. Let the cake stand for 5 - 10 minutes.
9. Invert over a serving plate and press firmly.
Serve at room temperature or chilled as preferred with a dollop of whipped cream. The cake can be stored in a air tight container.