I have found myself very busy over the past month. We have had the bittersweet job of going through everything that my mom and dad accumulated over the past sixty-five years; quite a job indeed. We have had one estate sale and plan to have another one soon.
I believe food feeds more than the stomach. It also feeds emotions, and my emotions have been on high alert since my mother’s passing. Different flavors 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! This recipe is a repeat, I shared it several years ago.
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 it from the fridge.
This cake is delectable! This cake was best served fresh. In fact, slightly warm is my favorite time to enjoy eating this cake. I store any leftover cake in the refrigerator, then zap it in the microwave for about 10 seconds before serving from the refrigerator.
Pineapple Upside Down Pound Cake
Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- pinch salt
- 1 2-ounce can pineapple sliced drained well and cut in half
- 16 (approximately) maraschino cherries drained well and dried
- 3 sticks unsalted butter room temperature
- 2 1/2 cups granulated sugar
- vanilla extract
- 1 slightly rounded teaspoon salt
- 5 large eggs room temperature and beaten
- 2 3/4 cups cake flour
- 1 teaspoon baking powder
- 8 ounces crushed pineapple drained
- 2 ounces sour cream room temperature
Instructions
- 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 in photo, set aside.
- Whisk together the cake flour and baking powder until well combined. Set aside.
- Puree pineapple and sour cream together in a blender or food processor. 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.
- 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. Cool before serving.
