- 8
Ingredients
- PINEAPPLE TOPPING
- 4 cups frozen pineapple , thawed and cut into 1/2-inch pieces
- 1/3 cup packed dark brown sugar
- 1 1/2 tablespoons unsalted butter
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- If you can't find frozen pineapple, substitute fresh.
- CAKE
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fat-free sour cream
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 2 large large eggs
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons butter , melted and cooled slightly
Preparation
Step 1
1. For the topping, adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch cake pan. Cook pineapple and brown sugar in large skillet over medium-high heat, stirring frequently, until pineapple is light brown and juices are nearly evaporated, 12 to 15 minutes. Off heat, stir in butter, lemon juice, and vanilla. Scrape pineapple mixture into bottom of prepared pan.
2. For the cake, combine flour, baking powder, and salt in medium bowl. Whisk sour cream, granulated sugar, brown sugar, eggs, and vanilla in large bowl until smooth. Slowly whisk butter into sour cream mixture until incorporated. Stir flour mixture into wet mixture until just combined.
3. Scrape batter over pineapple mixture, spreading to cover. Bake until cake is golden and toothpick inserted into center comes out clean, 25 to 30 minutes. Cool cake in pan 10 minutes, then turn out onto platter. Cool at least 1 hour. Serve. (Cake can be stored at room temperature, covered, for 2 days.)