Best 2 Pineapple Upside Down Pound Cake Recipes

Indulge in a delightful journey of flavors with our Pineapple Upside-Down Pound Cake, a classic dessert that combines the tropical sweetness of pineapple with the rich, buttery texture of pound cake. This recipe features a delectable twist, transforming the traditional pineapple upside-down cake into a pound cake variation that offers a denser, more satisfying bite.

This culinary masterpiece starts with a simple yet flavorful pound cake batter, carefully crafted with butter, sugar, flour, and eggs, resulting in a dense and moist foundation. Sliced pineapples and maraschino cherries are then meticulously arranged on the bottom of the baking pan, creating a vibrant and inviting canvas. As the cake bakes, the pineapple caramelizes, infusing the pound cake with tantalizing sweetness and a hint of tanginess.

Upon inverting the cake onto a serving platter, the golden brown pineapple rings and cherries emerge, forming an irresistible crown that beckons you to savor each bite. This delectable treat is perfect for any occasion, whether it's a family gathering, a special celebration, or simply a sweet indulgence to brighten your day.

In addition to the classic Pineapple Upside-Down Pound Cake recipe, this article offers three additional variations that cater to different tastes and preferences. For those who prefer a citrusy twist, the Lemon Pound Cake with Pineapple Upside-Down Topping provides a refreshing balance of flavors. If you're a chocolate enthusiast, the Chocolate Pound Cake with Pineapple Upside-Down Topping offers a rich and decadent combination that will satisfy your cravings. And for those seeking a gluten-free option, the Gluten-Free Pineapple Upside-Down Pound Cake delivers all the deliciousness of the classic recipe, minus the gluten.

No matter which recipe you choose, you're guaranteed a delightful and memorable baking experience. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.

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:

Use ripe pineapple. Fresh pineapple will give your cake the best flavor. If you're using canned pineapple, be sure to drain it well.
Don't overmix the batter. Overmixing can make the cake tough. Mix the ingredients just until they are combined.
Preheat your oven. This will help the cake rise evenly.
Use a bundt pan. A bundt pan will give the cake a beautiful shape.
Let the cake cool completely before inverting it. This will help prevent the cake from breaking.
Serve with whipped cream or ice cream. This will make the cake even more delicious.

Conclusion:

Pineapple upside-down pound cake is a classic dessert that is perfect for any occasion. It's easy to make and always a hit with family and friends. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!