This Pineapple Upside Down Pound Cake is quite light in terms of taste, it isn't overly sweet and the fruit is refreshing, which I am sure we can all appreciate on these hot summer days!
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Pineapple Upside Down Pound Cake
If you are a fan of pineapple, then you have probably had a pineapple upside down cake at some point in your life. This is such an impressive cake, it looks like it would be really hard to make, right?
WRONG!
It is actually pretty easy to make a homemade Pineapple Upside Down Pound Cake.
When you have your friends over for those hot summer days by the pool, or simply having a backyard barbecue, this cake is the perfect dessert! It is also quite lovely to serve to your family on a summery Saturday or Sunday afternoon.
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Pineapple Upside Down Pound Cake Recipe
Ingredients you will need to make this Pineapple Upside Down Cake
- 6 tablespoons butter, softened and divided
- ⅓ cup brown sugar
- 1 tablespoon water
- half a fresh pineapple, skin removed, and sliced into small pieces.
- 1 jar, maraschino cherries
- 1-⅓ cup flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ⅔ cup milk
- 1 egg
- 1 teaspoon vanilla
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Directions for how to make our Pineapple Upside Down Cake
Preheat oven to 350 and place 2 tablespoons of butter int the bottom of a round baking pan. Place the butter in the oven for a few minutes for it to melt as the oven preheats. Remove from oven, and add brown sugar and water and stir well. Spread evenly into the bottom of the pan.
Arrange pineapple and cherries around the pan. Start from the outside in.
Mix together flour, sugar and baking powder. Add milk, sugar, remaining butter, egg and vanilla. Beat with a mixer until batter is smooth. Gently spoon into the prepared pan trying not to disturb the fruit.
Bake for 30-40 minutes or until golden brown. Cool in pan before flipping over onto a serving plate and serving.
This Pineapple Upside Down Pound Cake recipe serves 8!
Please note that you can use canned pineapple if you don't have access to a fresh pineapple. You can use a 8 ounce can of pineapple slices. Just make sure that you drain them, and then cut the slices into quarters.
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What to Make for Dinner tonight!
These are my favorite dinners to serve with Pineapple Upside Down Pound Cake recipe:
- Million Dollar Chicken Casserole
- Leftover Turkey Pot Pie Recipe
- Air Fryer Roast Beef
- Turkey Roasted Red Pepper Wraps Recipe
To print the recipe for our Pineapple Upside Down Pound Cake, click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Pineapple Upside Down Cake Recipe
Ingredients
- 6 tablespoons butter softened and divided
- ⅓ cup brown sugar
- 1 tablespoon water
- half a fresh pineapple skin removed, and sliced into small pieces.
- or use an 8 ounce can of pineapple slices, drained and cut into quarters.
- 1 jar maraschino cherries
- 1-⅓ cup flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ⅔ cup milk
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 and place 2 tablespoons of butter int the bottom of a round baking pan. Place the butter in the oven for a few minutes for it to melt as the oven preheats. Remove from oven, and add brown sugar and water and stir well. Spread evenly into the bottom of the pan.
- Arrange pineapple and cherries around the pan. Start from the outside in.
- Mix together flour, sugar and baking powder. Add milk, sugar, remaining butter, egg and vanilla. Beat with a mixer until batter is smooth. Gently spoon into the prepared pan trying not to disturb the fruit.
- Bake for 30-40 minutes or until golden brown. Cool in pan before flipping over onto a serving plate and serving.
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