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.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract to the batter. You can substitute the pound cake mix with a homemade recipe if preferred. If you don't have maraschino cherries, fresh cherries or even diced peaches can work as a substitute. Make sure to thoroughly grease the Bundt pan to prevent sticking.
Serving Suggestions
This Pineapple Upside-Down Pound Cake is delightful when served with a scoop of vanilla ice cream or a drizzle of Hot Caramel Sauce for added sweetness. Pair it with a light fruit salad or serve alongside a cup of coffee for a perfect afternoon treat. It also makes a lovely dessert for gatherings and pairs beautifully with Fruited Eggnog Bread during the holiday season.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Upside-Down Pound Cake contains roughly 64 calories, with 0g protein, 11g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop it into small pieces and drain any excess juice. Fresh pineapple will add a vibrant flavor to the cake, but be sure to adjust the sugar levels slightly since fresh fruit can be less sweet.
What should I do if my cake sticks to the pan?
If your cake sticks, try gently running a knife around the edges of the pan to loosen it. If it still doesn't come out, place the pan upside down on a plate and tap gently until it releases. Next time, ensure to thoroughly grease the pan and consider using a flour-and-oil mix for an extra layer of protection.
How can I make this cake more festive?
You can add colored sugar or sprinkles on top of the cake after it cools to give it a festive look. Additionally, garnishing with extra maraschino cherries or fresh mint leaves can elevate its presentation, making it perfect for celebrations or holidays.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).