Pineapple Upside Down Pound Cake recipe
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.
Servings: 12 people
Calories: 606kcal
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.
- 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
⇢ 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.
⇢ 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.
⇢ Properly cream the butter and sugar together– Blend the ingredients together for approximately five minutes until light and fluffy.
⇢ Add the eggs one at a time– Eggs must be added one at a time mixing until combined after each addition.
⇢ 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.
⇢ 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.
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