Pineapple Upside-Down Pound Cake
Ingredients:
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries, for garnish
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the can)
- 1/2 cup sour cream
Directions:
1. Preheat oven to 350°F (175°C). Pour melted butter into a 9x5 inch loaf pan and sprinkle brown sugar evenly over the butter.
2. Arrange pineapple slices over the brown sugar, placing maraschino cherries in the centers of the pineapple rings.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla extract.
6. Gradually add the flour mixture to the wet ingredients, alternating with pineapple juice and sour cream, beginning and ending with the flour mixture. Mix until just combined.
7. Pour batter over the pineapple and brown sugar layer in the loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a serving plate. Allow to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Use fresh pineapple juice for a brighter, more natural flavor in the cake batter.
Allow the cake to cool slightly before inverting to prevent sticking and preserve the topping design.