Are you craving a dessert that's both stunning and surprisingly simple to make? Then look no further than this Pineapple Upside Down Pound Cake! This classic dessert is a guaranteed crowd-pleaser, perfect for potlucks, family gatherings, or a cozy night in. The caramelized pineapple and buttery cake are a match made in heaven, offering a delightful balance of sweet and tangy flavors. This recipe makes homemade cooking easy and enjoyable, even for beginner bakers. Get ready to impress everyone with this delicious dish!
Ingredients:
For the Pineapple Topping:
- 1 tablespoon unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices, drained (reserve juice)
- 1/2 cup maraschino cherries, drained
For the Pound Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) reserved pineapple juice
Instructions:
Prepare the Pineapple Topping:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Melt the butter in the prepared pan over medium heat.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices in a single layer over the brown sugar. Tuck the cherries in between the pineapple slices.
Make the Pound Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is easiest with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Bake and Serve:
- Pour the batter evenly over the pineapple topping in the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before inverting it onto a serving platter. The warm caramel will be lusciously flowing!
Tips for the Best Pineapple Upside Down Pound Cake:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use room temperature ingredients: Room temperature butter and eggs will cream together more easily, resulting in a lighter and fluffier cake.
- Check for doneness: Start checking for doneness around the 50-minute mark. Every oven is slightly different.
- Let it cool completely: Allowing the cake to cool completely before inverting will prevent it from breaking apart.
Variations:
- Add nuts: Chopped pecans or macadamia nuts would be a delicious addition to the batter.
- Use different fruit: Experiment with other fruits like peaches or mangoes.
- Make mini cakes: This recipe can easily be adapted to make individual pineapple upside-down cakes in muffin tins.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Carbohydrates: 45-50g
- Sugar: 30-35g
- Protein: 4-5g
This easy recipe for pineapple upside-down pound cake offers a fantastic quick dinner option for any occasion. The combination of sweet and tangy flavors, along with the simple yet elegant presentation, will surely impress your family and friends. Enjoy this delicious and satisfying dessert!