Sweet, buttery, and perfectly tropical — this pineapple upside-down pound cake is a showstopper for any dessert table!

Why You’ll Love This Recipe

• Tropical flavor with pineapple and cherries in every bite

• Soft, buttery pound cake with a caramelized topping

• Great for parties, holidays, or casual dessert

• Eye-catching presentation that impresses without extra effort

Ingredients

For the Topping:

¼ cup unsalted butter, melted
½ cup brown sugar
Pineapple slices (1 can or fresh)
Maraschino cherries

For the Cake:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
1 tsp vanilla extract
¼ cup pineapple juice

Prep Time: 15 minutes | Bake Time: 70–80 minutes | Total Time: 1 hour 35 minutes
Yield: 10–12 servings

Step-by-Step Instructions

Step 1: Prepare the Pan and Topping

Preheat oven to 325°F (163°C). Grease a bundt pan with butter and sprinkle evenly with brown sugar. Arrange pineapple slices and cherries on top of the sugar.

Step 2: Cream Butter and Sugar

In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 4: Combine Wet and Dry

Alternate adding the dry ingredients and sour cream to the butter mixture, mixing gently until just combined. Stir in vanilla extract and pineapple juice.

Step 5: Pour Batter and Bake

Pour the batter evenly over the arranged pineapples in the bundt pan. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Invert

Allow the cake to cool for 15–20 minutes in the pan, then carefully invert onto a serving plate. Let cool completely before slicing.

Frequently Asked Questions

Q1: Can I use fresh pineapple instead of canned?
A: Yes! Fresh pineapple works well; just make sure it’s sliced evenly.
Q2: How do I prevent sticking when inverting the cake?
A: Grease the pan thoroughly and allow the cake to cool 15–20 minutes before inverting.
Q3: Can I make this ahead of time?
A: Absolutely! Bake and store covered at room temperature for 1–2 days or refrigerate for up to a week.

Final Thoughts

This Pineapple Upside-Down Pound Cake is a tropical twist on a classic dessert. With sweet caramelized pineapple and cherries paired with buttery, moist cake, it’s perfect for gatherings, celebrations, or any time you crave a show-stopping dessert.