Pineapple Upside Down Pound Cake


Pineapple Upside Down Pound Cake

On holidays, I desire the traditional flavors. The tastes that take me back to sweet memories. Memories of simpler times, times spent with family, lots of laughter, and loads of love. This Pineapple Upside Down Pound Cake takes me there!

Pineapple Upside Down Pound Cake


Pineapple upside down cakes are traditionally one layer cakes, decorated with fruit and a sugary glaze on the bottom of the pan, then served upside down. The recipes have been around for years and graced many of our grandmother’s tables.


Pineapple Upside Down Pound Cake

This recipe brings two great traditions together for one fantastic dessert! The pound cake has a delicious glaze and is beautifully decorated with pineapple and cherries, but it’s all done in a Bundt pan!  Such a great dessert for Easter!


This cake is delectable! I felt that this cake was best served fresh.   In fact, while it was still warm was my favorite time to enjoy eating this cake. I stored any leftover cake in the refrigerator then zapped it in the microwave for about 10 seconds before serving from the refrigerator.


4.3 from 3 reviews
Pineapple Upside Down Pound Cake
  • 6 tbsp. unsalted butter
  • ¾ c. packed brown sugar
  • pinch of salt
  • 1 lg. can (approx. 20-oz.) pineapple slices, drained well and cut in half
  • Approx. 16 maraschino cherries, drained well and dried
  • 12-oz. unsalted butter, room temperature (3 sticks)
  • 18-oz. granulated sugar (2½ c.)
  • 2½ tsp. vanilla extract
  • 1 gently rounded tsp. salt
  • 5 eggs, room temperature, beaten
  • 13-oz. cake flour (2¾ c.)
  • 1 tsp. baking powder
  • 8-oz. chopped pineapple, drained
  • 2 oz. sour cream, room temperature
  1. Grease and flour a 12-cup Bundt pan, set aside. Preheat oven to 350°F.
  2. Melt 6 tbsp. butter in a small saucepan. Add ¾ c. brown sugar and pinch salt and cook until dissolved. Bring to a boil. When bubbly, with no butter sloshing around the edge, pour into greased and floured 12-cup Bundt pan. Arrange pineapple pieces and cherries in the bottom of the bundt pan as shown above, set aside.
  3. Whisk together the cake flour and baking powder until well combined. Set aside.
  4. Puree pineapple and sour cream together in a blender. Set aside.
  5. Cream the butter, sugar, salt, and vanilla until light and fluff, scrapping the bowl often.
  6. With the mixer on medium speed, add the beaten eggs a little at a time, beating well after each addition, until completely incorporated. Stop to scrap down the sides of bowl as necessary.
  7. Add the dry ingredients alternately with the wet ingredients, mixing on low just until each addition is incorporated. Begin and end with dry ingredients for a total of 3 dry additions and 2 wet additions.
  8. Carefully spoon batter over the caramel pineapple layer in the prepared pan.
  9. Smooth the batter, and bake in preheated oven 55 minutes or until done. Place a cookie sheet on the rack below the cake to catch any caramel that might spill over. (this was not a problem with my cake)
  10. Remove cake from oven and cover with a piece of foil. Let stand for 45 minutes, then turn out onto a cake plate. Replace any fruit pieces that may have stuck in the pan and smooth down
  11. Serve at room temperature.


Share Button
(Visited 8,514 times, 6 visits today)

8 thoughts on “Pineapple Upside Down Pound Cake

    • Ali,

      First of all, let me say I’m sorry that you had this problem. This is truly a delicious cake and I hope that you will give it another shot. I often use wooden skewers instead of toothpicks to check pound cakes and quick bread. I bake in a convection oven and use the times on recipes as a guide only. My oven never bakes in the suggested time. Because of this I generally start checking all baked goods about 15 minutes before the recipe suggest and continue checking every 10 to 15 minutes until it’s done.

      I hope this helps and thanks for visiting NJSD!

      • This cake is FABULOUS!! I was able to invert the cake back in my bundt pan. With no expectations, I cooked it 40 minutes longer & it turned out perfect. Everyone loved it & I will make again… 5 stars!!
        Thank You :O)

  1. Made this cake.. but I had to bake it for 1:25 minutes… but when i say it was delicious.. OMG… I had extra batter left over that i put in a separate loaf cake (minus the brown sugar/butter and pineapples and cherries).. The bundt cake was for someone else.. but that Loaf cake was sooooooooooo moist and delicious with that puree sour cream and pineapple chucks… I want to make this again without the brownsugar/pineapple/cherry (which they absolutely loved also) .. I LOVE this recipe.. Thank you for sharing it..

Leave a Reply

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

Rate this recipe: