This rich, buttery pound cake is topped with caramelized pineapple rings and a sweet brown sugar glaze for the ultimate tropical treat!
Ingredients:
For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup brown sugar, packed
- 7-8 pineapple rings (canned or fresh)
- 7-8 maraschino cherries (optional)
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or buttermilk)
- 1/2 cup pineapple juice (reserved from the can or fresh)
Instructions:
1️⃣ Preheat Oven & Prepare the Pan
- Preheat oven to 325°F (163°C).
- Grease a Bundt pan or tube pan generously with butter or nonstick spray.
2️⃣ Make the Caramelized Topping
- Pour the melted butter into the bottom of the pan.
- Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple rings on top of the brown sugar.
- Place maraschino cherries in the centers of the pineapple rings (if using).
3️⃣ Prepare the Cake Batter
- In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and pineapple juice, beginning and ending with the flour.
- Mix until just combined (don’t overmix).
4️⃣ Assemble & Bake
- Carefully pour the batter over the pineapple topping, spreading it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Cool & Invert
- Let the cake cool in the pan for 10-15 minutes.
- Place a serving plate over the pan and carefully flip the cake over.
- Let it sit for a minute before lifting the pan off.
6️⃣ Serve & Enjoy!
- Slice and serve warm or at room temperature.
- Optional: Drizzle with extra caramel sauce or dust with powdered sugar!
