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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
Â1/2 cup(s) tropical food/s banana split® snack mix |
Â1/2 cup(s) unsalted butter |
Â1/2 cup(s) light brown sugar |
3 slice(s) fresh pineapple |
3 maraschino cherries |
1 Â1/2 cup(s) all-purpose flour |
Â1/2 cup(s) granulated sugar |
1 Â1/4 teaspoon(s) baking powder |
Â1/2 tablespoon(s) kosher salt |
Â1/2 cup(s) milk |
1 teaspoon(s) vanilla extract |
2 large eggs |
1 scoop vanilla ice cream per serving |
caramel sauce for garnish |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 9x2-inch round cake pan with cooking spray and line the bottom with parchment paper.
3. Melt 2 tbsp. of butter in a sauté pan and stir in the brown sugar until melted. Spread over the parchment paper.
4. Arrange pineapple slices in a single layer, and then place cherries between each slice and in the center. In a large mixing bowl combine flour, sugar, baking powder, and salt.
5. Using a mixer beat in the remaining 6 tbsp. of butter until the mixture looks sandy. Beat in the milk, vanilla extract, and eggs on medium for 1 minute.
6. Spread the batter into the prepared pan.
7. Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes.
8. Run a knife around the edge of the cake to release from the pan and invert the cake onto a large plate.
9. Remove the pan and parchment paper and let cool completely.
10. Serve with 1 scoop of ice cream, drizzle of caramel sauce and Tropical Food’s Banana Split®.
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