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 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.
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.
- 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
- Grease and flour a 12-cup Bundt pan, set aside. Preheat oven to 350°F.
- 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.
- Whisk together the cake flour and baking powder until well combined. Set aside.
- Puree pineapple and sour cream together in a blender. Set aside.
- Cream the butter, sugar, salt, and vanilla until light and fluff, scrapping the bowl often.
- 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.
- 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.
- Carefully spoon batter over the caramel pineapple layer in the prepared pan.
- 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)
- 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
- Serve at room temperature.