This Pineapple Upside Down Pound Cake is a soft and
buttery pineapple upside-down cake,
made pound cake style, infused with a caramelized pineapple flavor!
Watch the video for this recipe!
Pineapple upside down cakes are traditionally one-layer cakes, but you all know we do things different over here so we had to make the pound cake version of this recipe.
We made this pound cake with a delicious caramelized butter glaze and decorated it with pineapple and cherries!
So let's get into this recipe so I can show you how it's done!
More recipes ---> Chocolate Covered Strawberries, Deliciously Creamy Fruit Dip, Frozen Strawberry Cranberry Daiquiri, Homemade Cheesecake, Strawberry Shortcake Pound Cake, Red Velvet Cheesecake Brownies
Ingredients needed for the cake:
- All-purpose flour
- Granulated sugar
- Unsalted butter - room temperature
- Eggs- room temperature
- Buttermilk- room temperature
- Baking powder
- Unsalted butter - melted
- Light brown sugar
- Pineapple juice (approximately 2 tbsps)
- Pineapple slices (1 20 oz can in juice)
- Maraschino cherries (small jar)
Steps to make the Pound Cake:
Preheat your oven to 325 degrees. Using a hand or stand mixer, mix the butter and sugar on low speed until creamy. Then 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.
Spray a 12-cup bundt pan with non-stick spray. In a bowl, mix together your brown sugar, melted butter, and pineapple juice. Then pour into the bottom of your prepared pan.
Layer 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 inverting the cake (removing it from the pan). Allow the cake to continue to cool on a wire rack before serving.
Serve and enjoy!
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
Too much liquid can make the cake soggy.
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.
Properly spray or grease your bundt pan before adding any ingredients to the pan.
Stick a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
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- For the cake:
- 3 c all purpose flour
- 2 ½ c granulated sugar
- 1 c unsalted butter (2 sticks)- room temperature
- 5 whole 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 0z Pineapple rings
- 6 oz Maraschino cherries
- 2 tbsps of pineapple juice
- Using a hand or stand mixer, mix the butter and sugar on low speed until creamy.
- 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.
- Spray a 12-cup bundt pan with non-stick spray.
- In a bowl mix together the brown sugar, pineapple juice and melted butter.
- Pour into the bottom of your prepared pan.
- Layer 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 inverting the cake (removing it from the pan).
- Allow the cake to continue to cool on a wire rack before serving.
- Serve and enjoy!