Pineapple upside down cake—a dessert that needs no introduction. The glistening caramelized fruit, the vibrant maraschino cherries nestled in golden rings, and that unmistakable tropical aroma that fills the kitchen as it bakes. It’s a classic dessert that has stood the test of time, and today, we’re giving it a rich, buttery twist by turning it into a pound cake. This Pineapple Upside Down Pound Cake is the best of both worlds: the old-fashioned charm of the upside down cake, paired with the dense, moist texture of a traditional pound cake. The result is a show-stopping dessert that’s as beautiful as it is delicious.
What I love most about this cake—aside from the flavor—is how it transforms simple pantry staples into something truly special. With each slice, you get the sweet tang of pineapple, the gooey brown sugar topping, and the rich crumb of the pound cake all in one bite. It’s perfect for celebrations, potlucks, or just a weekend baking project when you’re craving something a little indulgent. Serve it slightly warm with a scoop of vanilla ice cream, or enjoy it as-is with a cup of coffee. Either way, this cake is bound to bring smiles and second helpings!
Ingredients
- Flour— 1-3/4 cups
- Vegetable Oil— 1/3 cup
- Baking Powder— 1 teaspoon
- Baking Soda— 1/4 teaspoon
- Salt— 1 teaspoon
- Brown Sugar— 1/4 cup
- White Sugar— 1/2 cup
- 2 Eggs
- Vanilla Extract— 1 teaspoon
- Pineapple Rings 20oz Can
- 1 Cup Pineapple Juice From Can
Caramel Topping
- Melted Butter— 1 Stick
- Brown Sugar— 1 cup (packed)
What You’ll Need
- 9×5 Baking Pan
- Large Mixing Bowl
- Cooling Rack
How to Make Pineapple Upside Down Pound Cake
- Preheat oven to 350F (177C).
- First, the caramel top. Pour melted butter into a well greased 9×5 baking pan then top with an even layer of brown sugar.
- Drain pineapples and set juice aside for later then place pineapples and cherries on top of melted butter and brown sugar. You can cut a few pineapple rings in half to cover edges. Set aside.
- Now for the pound cake batter. In a large mixing bowl combine eggs, vegetable oil, pineapple juice from drained pineapples, and vanilla extract. Add in flour, baking powder, baking soda, salt, brown and white sugars then mix in dry ingredients until white streaks disappear.
- Pour the batter into the baking pan over the pineapples then carefully put the cake in the oven to bake for 55 minutes.
- Once the cake is out of the oven allow it to cool in the pan then use a large serving dish to to flip the cake free so the caramel-pineapple base is now on top.
- Slice and enjoy!
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