Pineapple Upside Down Pound Cake recipe
This Pineapple Upside Down Pound Cake combines two Southern dessert favorites into one beautiful cake! It has the rich, buttery texture of a homemade pound cake topped with caramelized brown sugar, juicy pineapple rings, and maraschino 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 when the toothpick comes out clean/with moist crumbs.
- Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the pan.
- Allow the cake to continue to cool 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, only mixing until combined.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, mix the remaining ingredients just 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.
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