Description
This Pineapple Upside Down Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, caramelized topping of a traditional pineapple upside down cake. It’s a showstopping dessert perfect for holidays, potlucks, or family gatherings.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries (optional, for garnish)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/4 cup whole milk
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Pour melted butter into the bottom of the pan, then sprinkle the brown sugar evenly over the butter.
- Arrange pineapple slices over the sugar mixture. Place a cherry in the center of each pineapple slice if using. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk. Begin and end with the dry ingredients. Do not overmix.
- Carefully spoon the batter over the pineapple in the pan and smooth the top.
- Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a serving platter. Let cool completely before slicing.
Notes
- Make sure to drain the pineapple slices well to avoid soggy topping.
- Using sour cream ensures a moist and dense pound cake texture.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pineapple upside down cake, pound cake, pineapple bundt cake, Southern dessert, holiday cake