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Makes 6-8 Servings
Light and heat Cru. This dessert is best cooked using lower heat, usually at the end of cooking.
For the Pineapples:
Place pineapple slices into a pot with the pineapple juice. Let simmer for 8-10 minutes. Drain pineapples and reserve cooking liquid.
For the Caramel:
Heat a 10” cast iron skillet on the stove. Add butter and brown sugar, stirring to melt the sugar. Once melted, take skillet off the heat. Lay pineapple slices down into the caramel in a decorative pattern. Place cherries in pineapple slice holes. Set aside.
For the Cake:
In the bowl of a stand mixer or a regular bowl with a hand mixer, add softened butter, sugar, baking powder, salt, and vanilla extract. Beat until fluffy, about 3-4 minutes.
Add eggs one at a time, incorporating well before adding the next. Then slowly add the pineapple juice. Add flour and mix until just incorporated - do not over beat.
Transfer cake batter into prepared cast iron skillet.
Once your Cru is at the proper temperature, place cake onto hot stone and place full cover for the Cru 32 or the main cover for the Cru 30. Rotate cake every 5 minutes. Cook for a total of 17-20 minutes, or until the cake comes away from the sides and you smell the amazing heavenly aroma of this luscious dessert. Enjoy!