This Pineapple Upside Down Pound Cake is a buttery twist on the classic, baked pound cake-style in a Bundt pan with caramelized pineapple and cherries.
This Pineapple Upside Down Pound Cake is a rich, buttery twist on a nostalgic classic. Instead of the usual one-layer version, this recipe is made pound cake-style - tender, dense, and baked to perfection in a Bundt pan for a stunning presentation. It's everything you love about traditional pineapple upside down cake, but with that signature "from-scratch" pound cake texture. Plus, I've included a step-by-step video to walk you through the process!
Video Tutorial
Why This Recipe Works
- Pound cake base → Buttery and tender yet slices without crumbling.
- Caramelized pineapple topping → Brown sugar and butter melt together for a sweet, glossy finish.
- No special equipment needed → Baked in a standard Bundt pan with pantry staples.
- Tested tips included → From pan prep to release tricks, I've tested this recipe so you can bake it with confidence.
- Step by step instructions and video tutorial included.
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients Needed For This Pineapple Upside Down Pound Cake
- Pineapple: Canned pineapple rings in juice are recommended for easy layering. Fresh pineapple can be used, sliced thinly; however, canned pineapple is more convenient.
- Brown Sugar: Light brown sugar caramelizes beautifully with butter, creating that classic upside-down topping. Dark brown sugar can be used, but will create a darker cake.
- Butter: Use unsalted butter so you can control the flavor balance. For deeper flavor, you can experiment with browned butter. Salted butter can also be used. Just eliminate the additional salt.
- All Purpose Flour: Creates a tender crumb that doesn't fall apart when cutting.
- Buttermilk: Adds moisture and tang, keeping the cake soft even after baking.
Variations & Tips
- Mini version: Bake in mini Bundt pans for individual servings. Reduce bake time accordingly.
- Extra caramel flavor: Add a drizzle of homemade caramel sauce right before serving.
Storage & Serving Suggestions
- Store at room temperature, in an airtight container, for up to 5 days.
- Freeze whole or in slices, well-wrapped, for up to 3 months.
- Refrigerate up to 5 days; bring to room temperature before serving.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Pineapple Upside Down Pound Cake recipe
Equipment
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients
- For the cake:
- 3 c all purpose flour
- 2 ½ c granulated sugar
- 1 c unsalted butter (2 sticks)- room temperature
- 5 large eggs- room temperature
- 1 c buttermilk- room temperature
- 2 tsps vanilla
- 1 teaspoon baking powder
- ½ tsp salt
- For the topping:
- ½ c unsalted butter - melted
- ½ c light brown sugar
- 20 oz Pineapple rings
- 6 oz Maraschino cherries
- 2 tbsps of pineapple juice
Instructions
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, mix the butter and sugar on low speed until light and fluffy (approximately 5 minutes).
- Add the vanilla and mix.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Add the salt and baking powder to the flour and mix.
- Mix in the flour mixture 1 c at a time alternating with the buttermilk beginning and ending with the flour mixture.Â
- Spray a 12-cup bundt pan with baking spray.
- In a bowl mix together the brown sugar, pineapple juice and melted butter.
- Pour into the bottom of your prepared pan.
- Lay your pineapple rings around the bottom of the pan and place a cherry in the center of each pineapple ring.
- Pour the batter into the pan and spread it evenly.
- Place the cake in the oven and bake for about an hour and 15 minutes.
- The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan.
- Allow the cake to continue to cool on a wire rack before serving.
- Serve and enjoy!
Video
Notes
Nutrition
Frequently asked questions
What is the best way remove the cake from the pan?
Allow the cake to cool for approximately 20 minutes. Cover the cake with a plate or similar large enough to cover the top of the pan.
I recommend using something that has a flat surface. Quickly turn the plate over and sit the cake and the plate on a table or similar flat surface. Then, carefully remove the pan from the plate.
How do you prevent the cake from sticking to the pan?
Make sure the pan is well-greased before adding any ingredients to the pan. Also, let the cake cool for 10-15 minutes before removing it from the pan.
How do you know when the cake is done?
Stick a toothpick into the center of the cake. If the toothpick comes out clean or with minimal moist crumbs, the cake is done.
How should I grease my Bundt Pan?
My favorite method is to use baking spray. You could also grease and lightly flour your bundt pan coating every inch of the pan.
Can I use Cake Flour instead of All Purpose flour to bake this cake?
Yes, but I recommend using All Purpose Flour. All Purpose Flour creates a tender crumb that doesn't fall apart when cutting.
How long do I need to sit my ingredients out to come to room temperature?
That varies by home and by season. Generally it takes about 2-3 hours for ingredients to come to room temperature in my home depending on the season and temperature in my home at the time.
More Dessert Recipes You'll Love
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Have you ever had a pound cake with crushed pineapple? Try my Pineapple Pound Cake recipe.
Creamy Pineapple Parfaits - made with a mixture of yogurt, cool whip,
semi-blended pineapple and are topped with granola clusters.
Deborah Wilson says
Turned out wonderfully. Do you think it would work as well with fresh pineapple?
Ashley Frederick says
I'm sure it would love. I hope it turns out great!
Ariel says
Very moist and delicious.
Ashley Frederick says
Thank you love!
Nikki says
Hi. Can I substitute the cup of buttermilk with a cup of sour cream?
Ashley Frederick says
Yes you sure can.
Sheila Norman says
Thanks for the recipe. I don’t see when you added the brown sugar or the oven temperature.
Ashley Frederick says
Hello love! Please see #1 and #8 in the recipe card.
1. Preheat your oven to 325 degrees.
8. In a bowl mix together the brown sugar, pineapple juice and melted butter.
Cynthia says
Missing the temperature to cook the cake.
Ashley Frederick says
Fixed! Thanks for catching that.
Turkessa says
I was using the step by step instructions and I was putting my things away and looked I didn’t use salt or the baking powder because your steps didn’t say when. And now I have to start all over cause I had put my cake in the Oven. Thanks a lot.
Whip it like Butter says
I apologize. Thank you, it has been fixed. Pound cakes should still rise without the baking powder.