There’s something truly special about a dessert that instantly transports you to a sunny beach, even if you’re just in your kitchen. This Juicy Pineapple Heaven Cake does exactly that! It’s an ...

In a saucepan, combine pineapple juice, butter, and sugar. Heat over medium, stirring until butter melts and sugar dissolves. Bring to a gentle simmer and cook 3–4 minutes , until slightly ...

Pour the batter over the pineapple in the skillet, being careful not to disturb the slices. Bake until the cake springs back when lightly touched, 45 minutes. Let stand 5 minutes.

Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer.

Add pineapple with juice, flour, baking soda, and salt; beat until well combined. Pour evenly into baking sheet. Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean.

While the chef’s recipe calls for a chopped three-pound pineapple, she noted that a 20-ounce can of crushed pineapple works just fine as well. Be sure to drain and reserve the juice from the can ...

Stir together soda and 1/3 cup of the reserved pineapple juice. With mixer on low speed, beat cake flour into butter mixture alternately with soda mixture, beginning and ending with cake flour.

Now, I’ll admit, this doesn’t work across the board — I’ve had my fair share of rock-hard, awful mango from one of those containers — but by and large, the prepared pineapple is always ...

Bake cake until golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack; let cake cool in pan 15 minutes. Run an offset spatula along edges of ...