Pineapple Upside-Down Pound Cake
Pineapple Upside-Down Pound Cake offers a luscious combination of caramelized pineapple and cherries nestled beneath a moist pound cake. Its vibrant flavors and eye-catching presentation make it perfect for special occasions or a delightful dessert to impress family and friends.
Ingredients
Instructions
- Place maraschino cherries in the large flutes of a greased Bundt pan.
- Drain the crushed pineapple, reserving the syrup.
- Combine 1/2 cup of drained pineapple, brown sugar, melted butter, and 3 tablespoons of pineapple syrup; spoon this mixture into the Bundt pan on top of the cherries.
- Prepare the pound cake mix according to package directions, using pineapple syrup for the liquid.
- Stir in lemon peel, vanilla, and the remaining crushed pineapple into the batter.
- Spoon the batter into the prepared pan.
- Bake at 325°F (160°C) for 60 to 65 minutes.
- Cool in the pan for 5 minutes.
- Turn out onto a wire rack or serving plate to complete cooling.
Nutrition & Diet Analysis (per serving)
466
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).