Description
A classic, moist pound cake with a sweet, caramelized pineapple and cherry topping that bakes upside down for a stunning presentation.
Ingredients
Scale
For the Crust:
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 (20 oz) can pineapple slices, juice reserved
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Pour the 1/2 cup melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a single layer over the sugar and place a cherry in the center of each ring.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Carefully spoon the batter over the pineapple layer in the pan and spread evenly.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.