Pineapple Upside Down Pound Cake

 

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!

 

Image of Pineapple Upside Down Pound Cake - Pineapple Upside Down Pound Cake recipe - Whip It Like Butter

Ingredients needed for the cake: 

  • 3 c of all-purpose flour
  • 2 1/2 c of granulated sugar
  • 1 c of unsalted butter (2 sticks)– room temperature
  • 5 whole eggs– room temperature
  • 1 c of buttermilk– room temperature
  • 2 tsps of vanilla
  • 1 tsp of baking powder
  • 1/2 tsp of salt

 

Image of Pineapple Upside Down Pound Cake - Pineapple Upside Down Pound Cake recipe - Whip It Like Butter

 

Cake topping:

  • 1/2 c of unsalted butter – melted
  • 1/2 c of light brown sugar
  • Splash of pineapple juice (approximately 2 tbsps)
  • Pineapple rings (1 20 oz can in juice)
  • Maraschino cherries (small jar)

 

Image of Pineapple Upside Down Pound Cake - Pineapple Upside Down Pound Cake recipe - Whip It Like Butter

 

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. 

 

Image of Pineapple Upside Down Pound Cake - Pineapple Upside Down Pound Cake recipe - Whip It Like Butter

 

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 the pineapple ring.

Pour the batter into the pan and spread it evenly.

 

Image of Pineapple Upside Down Pound Cake - Pineapple Upside Down Pound Cake recipe - Whip It Like Butter

 

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. Allow the cake to continue to cool on a wire rack.

Serve and enjoy!

 

**Shop my Amazon store and check out cooking items used by Whip it like Butter!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

 

You may also enjoy:

 

Vanilla Mason Jar Ice Cream

 

Oreo Cheesecake

 

Oreo Pound Cake

 

Image of Pineapple Upside Down Pound Cake - Pineapple Upside Down Pound Cake recipe - Whip It Like Butter
Pineapple Upside Down Pound Cake
This Pineapple Upside Down Pound Cake is a soft and buttery pineapple upside down cake, pound cake style, infused with a caramelized pineapple flavor!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: brown sugar pound cake, pineapple upside down cake, pineapple upside down pound cake
Servings: 12 people
Calories: 606kcal

Ingredients

  • For the cake:
  • 3 c all purpose flour
  • 2 1/2 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 tsp baking powder
  • 1/2 tsp salt
  • For the topping:
  • 1/2 c unsalted butter - melted
  • 1/2 c light brown sugar
  • 20 0z Pineapple rings
  • 6 oz Maraschino cherries
  • 2 tbsps of pineapple juice

Instructions

  • 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 the 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.
  • Allow the cake to continue to cool on a wire rack.
  • Serve and enjoy!

Video

Nutrition

Calories: 606kcal | Carbohydrates: 89g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 187mg | Potassium: 171mg | Fiber: 2g | Sugar: 64g | Vitamin A: 873IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg
Tried this recipe?Mention @Whip it like Butter or tag #Whip it like Butter!

2 responses to “Pineapple Upside Down Pound Cake”

  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.