Pineapple Upside-Down Pound Cake

This Pineapple Upside-Down Pound Cake is a delicious twist on a classic dessert. The combination of sweet pineapple, buttery brown sugar, and a moist pound cake make this a truly irresistible treat.

The cake is easy to make and is sure to be a hit with friends and family. The bright colors of the pineapple and cherries will make this a beautiful centerpiece for any occasion.

With its unique flavor and texture, this Pineapple Upside-Down Pound Cake is sure to be a hit.

Timing For Pineapple Upside-Down Pound Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Yield: 1 9-inch cake


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-1/2 cup (1 stick) butter, plus more for pan

-1/2 cup packed light brown sugar

-1 can (20 ounces) pineapple slices in juice, drained

-1/2 cup chopped pecans

-1/2 cup granulated sugar

-1/2 cup vegetable oil

-2 large eggs

-1 teaspoon vanilla extract

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-1 3/4 cups all-purpose flour

-1/2 cup sour cream


1. Preheat oven to 350°. 

Baking a delicious Pineapple Upside-Down Pound Cake is easy and rewarding. To begin, preheat your oven to 350°. Greasing and flouring a 9-in. round baking pan is the next step.

This will help the cake release from the pan when it’s done baking. Once the pan is greased and floured, you can start making the cake batter.

2. In a small bowl, cream the butter and brown sugar until light and fluffy. 

To begin, preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan. In a small bowl, cream together 1/2 cup butter and brown sugar until light and fluffy.

Spread the mixture into the prepared pan. Arrange pineapple slices and cherries over the sugar mixture. In a large bowl, cream together 1 cup butter and 1 1/2 cups white sugar until light and fluffy.

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3. In a large bowl, combine the cake mix, melted butter, eggs and pineapple juice. 

Next, in a large bowl, combine the cake mix, 1/4 cup melted butter, eggs, and 1/2 cup pineapple juice. Beat on low speed for 30 seconds and then on medium for 2 minutes. After that, spread the mixture into a greased 9×13 inch baking pan.

4. Bake for 40-45 minutes.

Pour the batter over the pineapple topping and spread it evenly. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Allow the cake to cool for 10 minutes before inverting it onto a serving plate. Serve the pineapple upside-down pound cake warm and enjoy!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 Slice (99g)

Calories: 320

Total Fat: 11g

Saturated Fat: 6g

Trans Fat: 0g

Cholesterol: 65mg

Sodium: 210mg

Total Carbohydrate: 49g

Dietary Fiber: 1g

Sugars: 32g

Protein: 4g

Pineapple Upside Down Bundt Cake

Special Tips

    1. Grease the pan generously with butter to ensure the cake releases easily.
    2. Use fresh, ripe pineapple for the best flavor.
    3. Use a food processor to quickly and evenly chop the pineapple.
    4. Use a stand mixer to combine the cake batter ingredients for a light and fluffy cake.
    5. Use a toothpick to check for doneness; when it comes out clean, the cake is ready.
    6. Let the cake cool for at least 10 minutes before inverting onto a plate.

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