Pineapple Upside-Down Pound Cake Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 15 minutes
Servings:
8 Slices
Ingredients
  • ¼ cup unsalted butter, melted
  • ⅓ cup brown sugar, packed
  • 9 pineapple slices, plus more, as desired
  • 14 maraschino cherries (without stems), plus more, as desired
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • ½ cup sour cream
  • ¼ cup pineapple juice
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 350 F.
  2. Spray a 9x5-inch loaf pan with cooking spray.
  3. Pour the melted butter into the bottom of the loaf pan and sprinkle the brown sugar over the melted butter.
  4. Arrange the pineapple slices and the maraschino cherries around the bottom and sides of the pan. Refrigerate the pan while you make the cake batter so that the fruit and butter mixture sets.
  5. In a large bowl, cream together the butter and sugar until fluffy.
  6. Beat in the eggs, vanilla extract, sour cream, and pineapple juice until incorporated.
  7. Add the flour, baking powder, and salt to the bowl and mix until combined.
  8. Spread the batter evenly into the prepared loaf pan.
  9. Bake in the preheated oven for 75 to 85 minutes, until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
  10. Let the cake cool for 25 minutes, then carefully invert it onto a serving plate.
  11. Let the cake cool to room temperature, then cut and serve.