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To make a Pineapple Upside-Down Pound Cake, gather these simple ingredients:

Pineapple Upside-Down Pound Cake

Indulge in the irresistible flavors of Pineapple Upside-Down Pound Cake with this simple and delicious recipe! Perfectly moist and infused with buttery goodness, this cake features a stunning caramelized pineapple topping. It's easy to make, and with my step-by-step guide, you'll impress everyone at your next gathering. Click through to discover the full recipe and tips for a delightful baking experience that will elevate your dessert game!
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Ingredients
  

1 can (20 oz) pineapple slices in juice, drained, juice reserved

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sour cream

Optional: Maraschino cherries for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with non-stick spray or butter, then line the bottom with parchment paper for easy removal.

    In a small bowl, mix the melted butter and brown sugar together until combined. Pour this mixture into the bottom of the prepared pan.

      Arrange the drained pineapple slices on top of the brown sugar mixture in a decorative pattern. If using, place a maraschino cherry in the center of each pineapple ring. Set aside.

        In a large mixing bowl, beat together the granulated sugar and eggs until light and fluffy. Add the vanilla extract and continue mixing.

          In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed sugar and eggs, alternating with the reserved pineapple juice and sour cream. Start and finish with the dry ingredients. Mix until just combined; do not overmix.

            Pour the batter over the arranged pineapples in the cake pan, smoothing the top with a spatula.

              Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, allowing the pineapple topping to be on top.

                  Let the cake cool completely before slicing and serving. Enjoy this delightful twist on a classic pound cake!

                    Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 10

                      - Presentation Tips: Dust with powdered sugar for a finishing touch and serve slices with vanilla ice cream or whipped cream for added indulgence!