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- 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup sour cream - 1 can (15 oz) pineapple slices, drained - 1/3 cup packed brown sugar - Maraschino cherries, for garnish

Pineapple Upside-Down Pound Cake

Indulge in the delightful flavors of Pineapple Upside-Down Pound Cake with our easy recipe that anyone can master! Learn how to create this heavenly dessert with simple ingredients like butter, eggs, and juicy pineapple. From mixing tips to creative variations, we’ll guide you every step of the way. Impress your friends and family with this moist, flavorful treat. Click to explore the full recipe and start baking your delicious masterpiece today!
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Ingredients
  

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1 can (15 oz) pineapple slices, drained (reserve juice)

1/3 cup packed brown sugar

Maraschino cherries, for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal later.

    In a medium bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This will create a nice base for your pound cake.

      Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue to blend until smooth.

        In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream. Alternatively add in flour and sour cream, mixing just until combined.

          In the prepared cake pan, sprinkle the brown sugar evenly over the bottom. Arrange the pineapple slices on top of the brown sugar, making a decorative pattern. Place a maraschino cherry in the center of each pineapple ring for a beautiful look.

            Pour the pound cake batter carefully over the arranged pineapple and cherries, smoothing the top with a spatula.

              Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, allow the cake to cool in the pan for 10 minutes. Carefully run a knife around the edges to loosen it, then invert onto a serving plate. Remove the parchment paper.

                  Allow the cake to cool slightly before slicing and serving.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 8-10

                      - Presentation Tips: Serve slices of the cake with whipped cream on the side, and garnish with fresh mint leaves for a pop of color. Optionally, you can drizzle some of the reserved pineapple juice over the cake before serving for added moisture and flavor. Enjoy your Pineapple Paradise!