Imagine a sweet, rich, moist cake crowned with fragrant pineapple slices. This showstopping Pineapple Upside Down Pound Cake is perfect for holidays, brunch, or simply an indulgent breakfast.
Pound cakes are one of my go-to desserts: simple to make, endlessly adaptable, and ideal for breakfasts, gatherings, and celebrations.
This Pineapple Upside Down Pound Cake is taller and more substantial than a traditional one-layer Pineapple Upside Down Cake, so it makes an impressive centerpiece.
If you enjoy flavorful pound cakes, you might also like the Southern Lemon Pound Cake, Old Fashioned Fresh Apple Cake, or a classic Vanilla Pound Cake.
Table of Contents
- Upside Down Pineapple Pound Cake
- Ingredients For Bottom Of The Pan
- Ingredients For The Pound Cake Batter
- How To Make A Pineapple Upside-Down Pound Cake
- Serving Suggestions
- More Cake Recipes
- Recipe Frequently Asked Questions
- Pineapple Upside Down Pound Cake Recipe
Upside Down Pineapple Pound Cake
This easy pineapple upside-down pound cake is a delight to make. The pineapple topping adds bright fruitiness, while the pound cake stays tender and moist without needing sour cream.
As the pineapple bakes it softens and becomes almost jammy — sweet, tender, and melt-in-your-mouth. Maraschino cherries add a pop of color and a classic presentation that makes this dessert feel special.
This bundt-style pound cake feeds a crowd and consistently gets rave reviews from both kids and adults. It’s an elegant yet comforting cake that’s great for entertaining or a weekend treat.
Ingredients For Bottom Of The Pan
To create the classic upside-down look, you’ll layer the bottom of the pan with pineapple rings, cherries, sugar, and butter. These ingredients caramelize as the cake bakes, creating a glossy topping once inverted.
For the bottom of the pan you will need:
- Pineapple rings: Canned pineapple rings are convenient, or you can core and slice a fresh pineapple.
- Light brown sugar: Dark brown sugar can be used if you prefer a deeper molasses flavor.
- Maraschino cherries: Remove the stems before placing them in the center of each ring.
- Melted butter: Unsalted is preferred; salted will work if that’s what you have.
Ingredients For The Pound Cake Batter
The cake batter uses familiar pantry ingredients with a touch of cream cheese for richness and nutmeg for warmth that pairs nicely with pineapple.
- All-purpose flour: The base of the batter.
- Cream cheese: Adds a subtle tang and extra moisture.
- Eggs: Use room temperature eggs for best volume and texture.
- Buttermilk: Provides tenderness and light acidity; substitute by adding 1 tablespoon vinegar to milk and bringing the volume to 1 cup if needed.
For the complete list of ingredients with measurements, see the recipe card below.
How To Make A Pineapple Upside-Down Pound Cake
- Prepare the pan: Grease a 10-inch bundt or angel food pan with softened butter, then dust with a tablespoon of flour, tapping out the excess.
- Layer the fruit: Arrange pineapple rings across the bottom of the pan, place a maraschino cherry in each ring, sprinkle with brown sugar, and drizzle with melted butter.
- Make the batter: Beat butter, cream cheese, and granulated sugar until light and fluffy. Add the buttermilk and vanilla, then fold in the dry ingredients (flour, baking powder, salt, nutmeg) until just combined. Add eggs one at a time, beating briefly after each.
- Fill the pan: Pour the batter over the pineapple layer, smoothing the top with a spatula so it’s even.
- Bake: Bake at 350°F (180°C) until a skewer inserted into three spots in the center comes out clean, about 1 hour 10 minutes. If the top browns too quickly, tent loosely with foil for the last portion of baking.
- Cool and invert: Let the cake rest in the pan for 10 minutes, run a knife around the edges, then invert onto a wire rack to cool completely so the pineapple becomes the top.
Tip: Don’t over-cream the butter and sugar. Start with lightly softened butter and cream on medium speed until the mixture is light and just fluffy to avoid a gummy texture.
If you enjoy this pineapple upside-down pound cake, consider trying a Pumpkin Cake with Cream Cheese Frosting or a Red Velvet Cake without buttermilk for more crowd-pleasing desserts.
Serving Suggestions
This cake is delicious on its own, or serve it with:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
More Cake Recipes
Plain Cake Recipe
Pineapple Upside Down Cake
Southern Lemon Pound Cake Recipe
Vanilla Pound Cake
Recipe Frequently Asked Questions
If the cake is runny, it may be from too much liquid in the batter or from underbaking. Check the center with a skewer and bake until it comes out clean.
Thoroughly grease the pan with butter and dust with flour so the cake releases cleanly when inverted.
Gummy texture often comes from over-creaming butter and sugar. Cream on medium speed just until ingredients are combined and stop mixing once the batter is uniform.
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Pineapple Upside Down Pound Cake
Ingredients
- 1 cup unsalted butter softened, plus 1 Tablespoon for greasing pan
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 1 cup buttermilk or milk + vinegar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 large eggs room temperature
Bottom of Pan
- 5 pineapple rings fresh or canned
- 5 maraschino cherries no stems
- ¼ cup light brown sugar
- 4 Tablespoons unsalted butter melted
Instructions
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Preheat oven to 350℉ (180℃).
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Grease a 10-inch bundt pan with butter and dust with a tablespoon of flour, discarding the excess.
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Arrange pineapple rings in the bottom of the pan, place a cherry in each ring, sprinkle with brown sugar, and drizzle with melted butter.
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Beat butter and cream cheese until combined, add sugar and beat until light and fluffy.
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Mix in buttermilk and vanilla.
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Add flour, baking powder, salt, and nutmeg and mix until just combined.
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Add eggs one at a time, mixing until just incorporated after each addition.
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Pour batter into the prepared pan and level the top.
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Bake about 1 hour 10 minutes until golden and a skewer comes out clean. If browning too much, tent with foil for the last 10 minutes.
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Cool in the pan 10 minutes, loosen edges with a knife, then invert onto a wire rack to cool completely.
Notes
2. Storage: Refrigerate in an airtight container for 3–4 days. To freeze, wrap in parchment and foil before freezing.
3. Optional add-ins: Stir in shredded coconut or a small amount of crushed pineapple to the batter for extra texture and flavor.