Pineapple Upside-Down Pound Cake

Indulge in a slice of paradise with our easy Pineapple Upside-Down Pound Cake recipe! This delightful dessert features a rich, moist pound cake topped with caramelized pineapple and a hint of brown sugar. Perfect for any occasion, it's sure to impress family and friends. Ready to satisfy your sweet cravings? Click through to discover step-by-step instructions, helpful tips, and delicious variations that make baking this treat a breeze!

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Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 teaspoon vanilla extract

1 can (20 oz) sliced pineapple in juice, drained (reserve juice)

1/2 cup brown sugar

1/4 cup chopped pecans or walnuts (optional)

maraschino cherries for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan or a 9x13-inch baking dish.

Prepare the Topping: In a small saucepan over medium heat, combine the reserved pineapple juice and brown sugar. Cook until the sugar dissolves and the mixture begins to thicken slightly, about 2-3 minutes. Remove from heat.

Arrange Pineapple: Pour the syrup mixture into the bottom of the prepared cake pan. Arrange the pineapple slices on top of the syrup, and sprinkle with chopped nuts and maraschino cherries, if using.

Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Start and end with the flour mixture. Mix until just combined. Stir in the vanilla extract.

Pour the Batter: Carefully pour the pound cake batter over the arranged pineapple in the cake pan, smoothing it out evenly.

Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Invert: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a serving platter. Let it cool completely.

Serve: Slice and serve the cake warm or at room temperature. Enjoy this tropical delight!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices