Table of Contents
- Key Takeaways
- Welcome to a Tropical Classic
- Why This Pound Cake is an Easy Recipe Favorite
- The Charm of Pineapple and Cherries
- Baking Tips for Sweet Success
- Perfect Occasions for Serving This Cake
- Final Thoughts from Betty’s Kitchen
- Recipe
- Notes & Tips
Key Takeaways
This Pineapple Upside-Down Pound Cake is a delightful mashup of a Southern classic and tropical flavors. It’s buttery, moist, and infused with caramelized pineapple goodness—perfect for parties, holiday tables, or just an indulgent family treat. It’s one of Betty’s most requested easy recipes, combining elegance and comfort in every slice.
Welcome to a Tropical Classic
There’s something timeless about pineapple upside-down cake, and this version takes it a step further by turning it into a dense, rich pound cake. From the first bite, it’s clear why this dessert falls under the category of easy recipes—simple ingredients, straightforward steps, and a stunning presentation that wins over any crowd. Whether you’re a beginner or a seasoned baker, this cake is an absolute joy to make and serve.
Why This Pound Cake is an Easy Recipe Favorite
Betty from Betty Cooks developed this cake for those moments when you want to impress without spending hours in the kitchen. It features pantry staples and a method that’s forgiving and approachable, even for novice bakers. In fact, it’s ideal for anyone hunting for easy recipes that don’t compromise on flavor or style. The rich crumb of the pound cake balances the fruity glaze, and the whole thing smells amazing as it bakes.
The Charm of Pineapple and Cherries in Simple Desserts
The caramelized topping of golden pineapples and ruby-red maraschino cherries is not just eye-catching—it’s also incredibly flavorful. It reminds me of easy healthy juice recipes with their fruit-forward notes. Plus, it aligns with fun ideas like Canned Chicken Salad Recipe and Easy Pretzel Recipe, which focus on transforming simple ingredients into magical outcomes. This dessert is a testament to how a few classic items can make something show-stopping.
Baking Tips for Sweet Success
If you want to ensure success, make sure all your ingredients are at room temperature before mixing. That way, the batter comes together smoothly and bakes evenly. Also, resist the urge to rush the cooling process—this helps the glaze stay intact and keeps your fruit topping in place. These tips might sound simple, but they’re crucial in many easy recipes that depend on texture and balance.
Perfect Occasions for Serving This Cake
Hosting a Sunday brunch, family potluck, or tropical-themed dinner? This cake fits beautifully into all of them. It’s a sweet ending to a Bowl Party Food spread, pairs wonderfully with Chicken Black Beans, and feels festive enough to accompany any celebration. Plus, it makes for an elegant gift when wrapped with care.
Final Thoughts from Betty’s Kitchen
At Betty Cooks, we love sharing desserts that feel nostalgic and new at the same time. This Pineapple Upside-Down Pound Cake is a shining example. Whether you’re new to baking or just looking to expand your collection of easy recipes, this one is sure to become a go-to in your repertoire. From our kitchen to yours—enjoy every bite!
Pineapple Upside-Down Pound Cake – Easy Recipes Favorite
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter (for topping)
- 8-10 maraschino cherries
- 1 20-oz can pineapple slices in juice, drained
Instructions
- Preheat your oven to 325°F and prepare a 12-cup bundt pan by greasing it thoroughly.
- In a small saucepan, melt the 1/2 cup butter and add brown sugar. Stir until dissolved. Pour mixture into the bundt pan and arrange pineapple slices and cherries on top.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the cake flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in vanilla.
- Carefully spoon the batter over the arranged pineapples and cherries in the bundt pan.
- Bake for 75-85 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a serving platter.
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