Ensure the cream cheese and butter are properly softened for a smooth batter. Draining the pineapple rings well will prevent the cake from becoming soggy. If you don't have self-rising flour, you can make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. To easily release the cake from the pan, you can line the bottom with parchment paper before adding the brown sugar and pineapple. Serve warm or at room temperature. This cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.
Pineapple Upside-Down Pound Cake
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING14 People
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VIEWS24
Indulge in a tropical twist on a classic! This Pineapple Upside-Down Pound Cake boasts a rich, buttery crumb and a caramelized pineapple topping that's simply irresistible. Each slice offers a delightful balance of sweet and tangy flavors, making it a perfect treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol145 mg
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Fiber1 g
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Protein6 g
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Saturated Fat13 g
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Sodium411 mg
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Sugar54 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Generously coat a 10-inch fluted tube pan with cooking spray. (5 minutes)
02
StepIn a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue beating until light and fluffy. (5 minutes)
03
StepAdd the eggs one at a time, alternating with the self-rising flour, beginning and ending with an egg. Beat well after each addition until just combined. Stir in the almond extract, pineapple extract, and yellow food coloring (if using). Do not overmix. (10 minutes)
04
StepEvenly spread the brown sugar across the bottom of the prepared tube pan. Arrange the pineapple rings on top of the brown sugar, and place a maraschino cherry in the center of each ring. (5 minutes)
05
StepCarefully pour the cake batter evenly over the pineapple rings and cherries, ensuring they remain in place as much as possible. (2 minutes)
06
StepBake in the preheated oven for approximately 45-50 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. (45-50 minutes)
07
StepLet the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. This allows the caramelized topping to settle and prevents sticking. (15 minutes)
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Ashlee Kovacek
Apr 30, 2025This cake was a huge hit at our family gathering! The pineapple and cherry topping was perfectly caramelized and the cake was so moist. - Sarah M.
Zackary Mitchell
Apr 28, 2025My cake stuck to the pan a bit, even though I sprayed it well. Next time, I'll try lining the bottom with parchment paper as well. - David K.
Luis Wehner
Apr 16, 2025This is the best pineapple upside-down cake I've ever made! The texture was perfect, and the flavor was amazing. Thank you for sharing this recipe! - Jessica P.
Madalyn Kling
Apr 14, 2025I've made this recipe twice now, and it's always a crowd-pleaser. The almond extract adds a unique and delicious flavor. - John B.
Retha Treutel
Mar 31, 2025The instructions were easy to follow, and the cake turned out beautifully. I added a little rum to the batter for an extra kick. - Emily L.
Avery Kutch
Mar 27, 2025I reduced the sugar slightly, and it still tasted great. It was the perfect amount of sweetness for my taste. - Michael R.