Best 2 Pineapple Upside Down Pound Cake Recipes

With its golden-brown caramelized pineapple rings and moist, buttery pound cake, pineapple upside down pound cake is a classic dessert that is sure to impress. This combination of sweet and tangy flavors is a delicious treat that can be enjoyed for breakfast, dessert, or as a snack. Whether you are a seasoned baker or a novice in the kitchen, you will appreciate the ease of this recipe. With just a few simple ingredients and a little time, you can have a delightful pineapple upside down pound cake that will be the star of any gathering.

Let's cook with our recipes!

PINEAPPLE UPSIDE-DOWN POUND CAKE

Pineapple Upside-Down Pound Cake image

We've come up with a delicious mashup of two nostalgic favorites that will be sure to garner plenty of oohs and ahhs once it's tipped out of the pan. In addition to lining the bottom of the pan with pineapple, we mix piece of the fruit into the buttery batter for double the flavor. Baking ahead works beautifully for this dessert, which gets even better after resting a bit so the caramelized sugar and pineapple juice absorb into the cake.

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups (2 1/2 sticks) unsalted butter, 2 sticks at room temperature and 4 tablespoons melted, plus more for the pan
1/2 cup packed dark brown sugar
One 20-ounce can sliced pineapple (about 10 slices), 3 slices finely chopped (about 1/2 cup) and the rest left whole
12 to 20 maraschino cherries (without stems)
1 1/4 cups granulated sugar
1/2 teaspoon lemon zest
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup sour cream, at room temperature

Steps:

Preheat the oven to 350 degrees F.
Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.

PINEAPPLE UPSIDE-DOWN POUND CAKE

Pineapple Upside-Down Pound Cake image

This is one of my favorite pound cakes, made in a Bundt® pan. I specialize in all kind of pound cakes. You can add pieces of pineapple to the cake batter.

Provided by Elizabeth Thompson

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h10m

Yield 14

Number Of Ingredients 12

Ingredients

cooking spray
1 (8 ounce) package cream cheese
1 cup butter
2 cups white sugar
6 extra large eggs
2 cups self-rising flour
1 teaspoon almond extract
1 teaspoon pineapple extract
3 drops yellow food coloring
2 cups brown sugar
7 pineapple rings
7 maraschino cherries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.
Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.
Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.
Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.

Nutrition Facts : Calories 487.6 calories, Carbohydrate 69.5 g, Cholesterol 144.9 mg, Fat 21.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 12.6 g, Sodium 410.7 mg, Sugar 54.2 g

Tips:

For the perfect pineapple rings, choose ripe pineapples with vibrant yellow color and a sweet aroma. Cut them into uniform slices about ¼ inch thick.
Use a light-colored baking dish to ensure even cooking and a golden-brown crust.
Bring the butter and eggs to room temperature before starting to ensure they blend smoothly into the batter.
Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender and moist cake.
Gradually add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder together to prevent lumps in the batter.
Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can result in a dense cake.
Pour the batter over the arranged pineapple rings and cherries. Tap the pan gently on the counter to release any air bubbles.
Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before inverting it onto a serving plate. This will prevent the cake from breaking.

Conclusion:

The pineapple upside-down pound cake is a classic dessert that combines the flavors of sweet pineapple, tangy cherries, and a moist and flavorful pound cake. With its stunning presentation and delicious taste, this cake is perfect for any occasion. Follow these tips and the detailed recipe provided in the article to create a perfect pineapple upside-down pound cake that will impress your family and friends.