Mile High Pineapple Upside Down Pound Cake recipe
Go big with this Mile High Pineapple Upside Down Pound Cake! It’s sweet, buttery and packed with flavor!
Servings: 20 people
Ingredients
- For the Pound Cake:
- 4 c All purpose flour *You can use all All Purpose flour, all Cake flour or a combination of the two.
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature *You can use salted butter instead of unsalted butter and eliminate the salt.
- 10 Large eggs - room temperature
- 1 ⅓ c Buttermilk- room temperature
- 4 tsps Pineapple extract or emulsion
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- For the Cherry and Pineapple Topping:
- ½ c Unsalted butter - melted *May use salted butter instead.
- ½ c Light brown sugar
- 2 tbps + 2 tsps Pineapple juice
- Pineapple rings (Juice reserved) *Two 20 oz. cans were used.
- Maraschino cherries Small jar
Instructions
- Preheat your oven to 325 degrees. Combine the flours and baking powder and sit it to the side.
- Using a hand or stand mixer, mix the butter and sugar on low speed until light and fluffy (approximately 5 minutes). Then add the Pineapple extract or emulsion and mix.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Mix in the flour mixture 1 c at a time alternating with the buttermilk beginning and ending with the flour mixture.
- In a bowl, mix together your brown sugar, melted butter, and pineapple juice.
- Spray a 18-cup bundt pan with baking spray. Then pour the mixture into the bottom of your prepared pan.
- Add your pineapple rings around the bottom and sides 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 30 minutes. (Bake it longer if needed). The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 10-15 minutes before removing it from the pan. Allow the cake to cool before serving.