How to make Pineapple Upside Down Pound Cake | Step by Step

This Pineapple Upside Down Pound Cake is a soft and buttery pineapple upside down cake, pound cake style, infused with a caramelized pineapple flavor!

Ingredients

For the cake:

3 c of all-purpose flour
2 1/2 c of granulated sugar
1 c of unsalted butter (2 sticks)- room temperature
5 whole eggs- room temperature
1 c of buttermilk- room temperature
2 tsps of vanilla
1 tsp of baking powder
1/2 tsp of salt

Cake topping:

1/2 c of unsalted butter – melted
1/2 c of light brown sugar
Splash of pineapple juice (approximately 2 tbsps)
Pineapple rings (1 20 oz can in juice)
Maraschino cherries (small jar)

#pineappleupsidedownpoundcake #pineappleupsidedowncake #whipitlikebutter

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foreign people welcome back to another episode of with the like button it’s your girl Ashley and today we’re going to make a pineapple upside down pound cake pound cake style y’all this recipe is going to be absolutely delicious it’s going to be definitely moist pound cakes can be relatively dense but y’all we put a little bit extra moisture in here because we knew we were making this pound cake style and it’s just gonna be definitely moist just like a regular pineapple upside down cake all right so without further Ado let’s go ahead and get into it so done let’s go okay so we’re going to start off by mixing our baking powder and our salt and with our flour so you can just use a fork for this or you can also use a whisk I never stiff my flour with my baking powder and my salt for whatever reason I just like to mix it like that then we’re going to add our sugar to our bowl and of course we’re going to add our butter so just pop your butter right in there using this paddle attachment and we’re going to go ahead and blend that together you want to blend this on low speed for about three minutes you don’t want to blend it too high because you don’t want to add too much air and with your butter and your sugar okay and when it says Blended we’re going to go ahead and add our vanilla extract and then we’re going to add our eggs one at a time all right we’re gonna get this thing all nice smooth and creamy so make sure you add on one at a time as always mixing well after each addition your eggs and your butter should be at room temperature all right now when it’s all velvety silky like that we’re gonna go ahead and start after donating our flour and our buttermilk mixture of course we’re going to always start with the flour and we’re going to always end with our flour the buttermilk should also be at room temperature let me just pour your buttermilk right in there you can do like in thirds something like that like a cup of flour for each addition and then add your buttermilk but as long as you’re starting and ending with the flour then you’re good okay we get this all mixed and then we’ll of course at the end we’re going to do a hand mix We I’m not going to preheat our oven this is cold oven pound cake style so once we get our batter into our pan we’re gonna put our um our cake in the oven and then we’re gonna turn the oven on and start the cooking process we’re not going to preheat it y’all like this method so much I feel like it just causes a slow rise to the cake okay so let’s make our topping right here so we have some melted butter and then we also have some light brown sugar we’re gonna mix this together I wouldn’t suggest you cook it on the stove we’re not making caramel we are making like a we’ll call it like a little slurry or something like that but just mix it together until um it’s pretty pretty kind of combining like you see there then we’re also going to spread the hell out that pan because you know we don’t do any sticking over here and then we’re going to go ahead and pour that into the bottom of our pan it’s going to create a nice little caramelized butter sauce um on top of your cake along with your pineapple so you want to add like a splash I would say a pineapple juice you can add let’s say like two tablespoons um give that a little mix around and then we’re going to start with adding our pineapple rings so you just arrange them in the bottom of your pan just like so you can like you know stand them up you can cut them in half and add them just like really add them however you want but I wanted to add them in rings and then just place um a nice little Cherry in the middle of my ring like that okay and of course you’re gonna have pineapple left over but you want to get the bigger can of 20 ounce can you don’t want to get the smaller can because then you’re not going to have enough pineapples and then we’re gonna pop our Cherry right there in the middle I can’t say it it starts with an M um the cherries will be in the description box but it’s not just like any old fresh cherries the cherries in the jar okay and then we’re gonna go ahead and pour our batter into our pan yeah this is gonna be a little a little soupy just a little bit since we added that um extra addiction of the pineapple juice and of course we already had the butter mixture don’t fret all it does is add extra moisture into this cake and y’all it makes it so soft and spongy and oh just delicious all right we’re gonna spread that thing all around and then we’re going to get ready to put this in the oven and we’re going to bake our cake for an hour and 15 minutes make sure that you check it um and once the toothpick comes out of the center it is clean that is ready to go all right we inverted our cake after letting it stand for 20 minutes and y’all is good to go we’re gonna cut a nice little slice and then we’re gonna go ahead and get ready for the voiceover all right let me show y’all oh look at that cake so nice so moist and look how it came out yes all right y’all stay tuned taste test time y’all ready because I know I’m ready let’s go ahead and cut into the thing right baby just support just gliding through this pound cake hmm absolutely moist no let’s take it’s definitely delicious let me get a piece of pineapple moist through and through did I say moist child let’s take this voice y’all to take one like y’all sauce off definitely a go-to recipe for the summer or any time of the year but you know anything with pineapples definitely fun in the summer so you know what I want y’all to do get in that description box grab this recipe don’t be stingy make sure that you share like subscribe and join us over here for more at with the light butter bye