Ingredients

• 3/4 cup brown sugar
• 2 1/2 sticks unsalted butter, softened
• One 20-ounce can pineapple rings in juice, drained, 1/4 cup juice reserved
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 cups granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 1/2 tablespoons granulated sugar
• 1/2 vanilla bean, seeds scraped

Browse by ingredient

Instructions

1. For the cake: Preheat the oven to 350 degrees F.
2. Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
3. Whisk together the flour, ginger and salt in a medium bowl.
4. In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
5. With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
6. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
7. Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
8. To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.