Pineapple Upside Down Pound Cake

5 from 3 votes

Pineapple Upside Down Pound Cake

How about a sweet, rich, moist, cake topped with fragrant pineapple slices? This showstopping Pineapple Upside Down Pound Cake is the cake to make whether celebrating the holidays or if you just want a good breakfast.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Dessert

Cuisine: American, Southern

Servings: servings

Author: Precious

Ingredients

1 cup unsalted butter softened, plus 1 Tablespoon more for greasing pan
8 oz cream cheese softened
2 cups granulated sugar
1 cup buttermilk or milk + vinegar, Note 1
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
6 large eggs room temperature

Bottom of Pan

5 pineapple rings from fresh pineapple, cut using a pineapple cutter, or from a can of pineapple rings.
5 maraschino cherries no stems
¼ cup light brown sugar
4 Tablespoons unsalted butter melted

Instructions

Preheat oven to 350℉ (180 ℃).
Rub a 10-inch bundt pan with butter then add a tablespoon of flour to the pan and move the pan around to ensure it is coated by the flour. Discard the excess flour.
Cover the bottom of the pan with the pineapple rings. Place a maraschino cherry in the middle of each pineapple ring. Sprinkle the brown sugar over the pineapple rings then drizzle on the melted butter.
Add butter and cream cheese into the bowl of a stand mixer or a large mixing bowl. Beat to combine. Add the sugar and cream together until light in color and fluffy.
Add the buttermilk and vanilla extract then mix to combine.
Add the flour, baking powder, salt, and nutmeg. Mix until just combined.
Add the eggs one at a time, beating each time until just combined.
Pour the batter into the prepared pan ensuring it is distributed evenly. Level the top using a rubber spatula.
Bake in preheated oven for about 1 hour and 10 minutes until golden brown on top and a skewer inserted into the center of the cake comes out clean. If the cake is getting too dark towards the last 10 minutes, cut a piece of aluminum foil large enough to cover the cake and tent it with foil.
Let the cake cool in the pan for about 10 minutes. Run a knife gently around the edges of the pan then turn the cake onto a wire rack to cool.

Notes

1. Buttermilk substitute: To make a buttermilk substitute, add 1 tablespoon of vinegar to a liquid measuring cup and add enough milk to make 1 cup.

2. Storage: Store this Pineapple Upside Down Cake in an airtight container in the refrigerator for 3-4 days. To store in the freezer, wrap with parchment paper then wrap tightly with aluminum foil and freeze./

3. Optional Add-Ins: Try adding coconut flakes or a little crushed pineapples to the cake batter.

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