Pineapple plays a great role during the Chinese New Year celebrations and being a Peranakan with a mixture of ¼ percent of Portuguese, Chinese, and Malay heritage in me, I also tend to carry all the traditions of all these cultures for all the celebrations. So, I love to include this dessert in my Thanksgiving/Christmas celebrations too.
Pineapples symbolize as ‘Wealth, Luck, Excellent fortune” and so during these celebrations, I like to bring this symbolic believe to include in the celebration. Also it is also a nice dessert to serve as it is so easy to make.
1½ cups all-purpose flour
2¼ teaspoons baking powder
1 1/8 cups raw sugar
1/8 teaspoon salt
1½ cups crushed pineapple, well drained, pressed hard to reduce juice, divided
2 tablespoons chopped Maraschino cherry
¾ cup whole/2% milk
½ cup canola/vegetable/corn oil/melted butter (I used ½ cup melted butter)
Preheat oven to 350°F. Grease lightly a 9 – 10 inches cake pan with some butter/cooking spray.
In a mixing bowl with all-purpose flour, salt and baking powder and mix well.
Place raw sugar, eggs and canola/vegetable/corn oil/melted butter in a large mixing bowl and whisk mixture until smooth. Alternately whisk in flour mixture and whole/2% milk, continue this process in the next 2-3 additions of flour and milk beating until smooth. Stir in one cup crushed pineapple.
Scatter the remaining crushed pineapple and Maraschino cherries onto the bottom of the greased cake pan. Pour over the batter over the pineapples and cherries. Just evenly level the top with a rubber spatula. Sprinkle some raw sugar/granulated sugar on top of the batter. This will help the cake from rising too much while baking.
Transfer to the preheated oven and bake for 20 minutes or insert a bamboo toothpick/cake tester into the center of the cake and if it comes out clean it is done. Remove from oven and let it cool in pan for 8-10 minutes. Then transfer the cake onto a wire rack and let it cool completely. If you prefer frosting, spread some frosting of your choice.