There’s something magical about flipping over a warm cake to reveal a golden, caramelized pineapple crown. This Pineapple Upside Down Pound Cake is the best of both worlds it combines the nostalgic charm of a classic upside-down cake with the rich, buttery texture of a pound cake. Imagine biting into a slice that’s sticky-sweet on top, tender in the center, and full of tropical flavor. Trust me, this one’s a game-changer. Perfect for brunch, potlucks, or just because you really don’t need a reason to bake this beauty.

Why You’ll Love Pineapple Upside Down Pound Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Works as a show-stopping dessert, an afternoon treat with coffee, or even a sweet ending to a BBQ. It suits any occasion, any time of year.

Budget-Friendly: Uses pantry staples and canned pineapple nothing fancy, but the taste is luxurious.

Quick and Easy: While it looks like a bakery masterpiece, this cake comes together with minimal effort and maximum payoff.

Customizable: You can add cherries, swap in fresh pineapple, or even spike the batter with a little rum for a tropical twist.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Pineapple Upside Down Pound Cake

Here’s the magic of this cake it’s made with familiar ingredients but delivers a bold, tropical flavor that feels special every time.

Pineapple Rings: The sweet, juicy stars of the show. Canned slices make it easy, but fresh works too if you’re feeling fancy.

Maraschino Cherries: Nestled into the center of each pineapple ring for that signature look and a little extra sweetness.

Brown Sugar: Caramelizes into a sticky glaze that seeps into the cake for a melt-in-your-mouth experience.

Butter: Used in both the topping and the batter to create a rich, tender crumb.

Granulated Sugar: Balances out the brown sugar for a deep, layered sweetness.

Eggs: They add structure and richness to the pound cake base.

All-Purpose Flour: The foundation of the cake sturdy enough to hold up the toppings, but still soft and moist.

Baking Powder and Salt: Just a little helps the cake rise and keeps the flavors balanced.

Milk or Buttermilk: Adds moisture and softness to the dense pound cake texture.

Vanilla Extract: Brings a cozy warmth that ties all the flavors together.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 325°F. This lower temperature ensures a slower bake that keeps the pound cake moist and helps the sugary topping caramelize just right.

Combine Ingredients

In a small saucepan, melt butter with brown sugar until smooth and bubbling. This is the gooey gold that’ll sit at the bottom of your pan and become the gorgeous top when flipped.

In a large mixing bowl, beat together the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix just until combined.

Prepare Your Cooking Vessel

Grease a bundt pan or round cake pan generously, especially the bottom and sides. Pour the brown sugar-butter mixture into the base and spread evenly.

Assemble the Dish

Arrange pineapple rings over the caramel mixture and place a maraschino cherry in the center of each ring. Gently pour the cake batter over the top and spread it evenly without disturbing the design underneath.

Cook to Perfection

Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the cake should spring back lightly to the touch.

Finishing Touches

Allow the cake to cool in the pan for 10–15 minutes. Then, place a serving plate on top of the pan and carefully flip to invert the cake. Let it sit inverted for another few minutes so all the syrupy goodness releases cleanly.

Serve and Enjoy

Slice, serve warm or at room temperature, and get ready for oohs and ahhs! This cake is just as good the next day (if there are any leftovers!).

Notes

Nutrition Facts:
Servings: 12
Calories per serving: 430

Preparation Time
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes

How to Serve Pineapple Upside Down Pound Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve warm with a scoop of vanilla ice cream or whipped cream for an indulgent dessert. It’s also lovely with a cup of hot coffee or tea. For a brunch twist, try it alongside fresh fruit and mimosas.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use room temperature ingredients for a smoother batter.
Let the cake cool slightly before flipping to prevent it from falling apart.
Store leftovers tightly wrapped in the fridge for up to 4 days just bring to room temp before serving.
You can freeze slices individually for up to 2 months.
Try adding a splash of pineapple juice to the batter for extra tang.
If using fresh pineapple, slice it thinly so it cooks through.
Don’t skip greasing the pan thoroughly trust me, you’ll thank yourself.
A nonstick bundt pan makes a huge difference.
Let the cake sit 5 minutes after flipping before removing the pan completely.
Sprinkle coconut on top after baking for a tropical flair.

FAQ’s

1 What’s the difference between pound cake and regular cake?
Pound cake is denser and richer, typically made with more butter and fewer leavening agents. It’s the perfect base for the gooey topping in this recipe.

2 Can I use fresh pineapple instead of canned?
Absolutely! Just slice it thinly so it bakes evenly and releases enough juice to create that delicious caramelized effect.

3 Do I need a bundt pan?
Not at all. You can use a round or square cake pan just make sure it’s deep enough to hold the batter and toppings.

4 Can I make this cake ahead of time?
Yes! It actually tastes even better the next day. Just cover and refrigerate, then bring to room temp before serving.

5 How do I prevent the cake from sticking?
Grease every nook and cranny of your pan, and consider using a parchment paper round at the bottom if you’re worried.

6 Can I freeze Pineapple Upside Down Pound Cake?
Definitely. Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature.

7 What can I use instead of maraschino cherries?
You can skip them or swap with fresh cherries, raspberries, or even a dollop of jam for color and flavor.

8 Can I make it gluten-free?
Yes use a 1:1 gluten-free baking flour substitute, and check your other ingredients to ensure they’re gluten-free.

9 Why did my cake sink in the middle?
It might be underbaked or the oven temperature was too high. Always test with a toothpick and use an oven thermometer if needed.

10 Can I add rum or coconut to the batter?
Yes! A tablespoon of dark rum or coconut extract gives it an extra tropical vibe.

Conclusion

Pineapple Upside Down Pound Cake is the kind of recipe that never goes out of style. It’s warm, buttery, fruity, and full of comfort basically, happiness in cake form. Whether you’re baking it for a special gathering or just to treat yourself, it brings joy with every bite. So go ahead, flip your day upside down in the best way possible.

Print