INGREDIENTS:
For the topping:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained (reserve juice)
Maraschino cherries, drained
For the cake batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice (reserved from the canned pineapple)
1/4 cup milk
Method:
Prepare the Topping:
I affectionately dub these cookies ‘Peacekeeper’!
Slow Cooker Caramelized Onions Pasta
The Amazing Benefits of Starting Your Day with Honey and Turmeric
A Real Treasure for Blood Sugar: The Power of Chickpeas Recipe
You wouldn’t believe how quickly we’d devour this when my mom cooked it on those jam-packed evenings
Avocado Salsa with Cilantro and Lime
Stuffed Butternut Squash with Feta, Spinach & Bacon
Apple pie that melts in your mouth! For 5 minutes of work! Apple pie recipe
Look No Further: This Recipe Is The Perfect Make-Ahead Breakfast
