Easy Pineapple Upside-Down Pound Cake Recipe

Table of Contents

• A Sweet Trip Down Memory Lane
• Why This Recipe Will Become Your Go-To
• The Secret Behind the Perfect Upside-Down
• Tips for Effortless Baking Success
• Serving Suggestions for Any Occasion
• Your Feedback Is Sweet Inspiration
• Recipe: Easy Pineapple Upside-Down Pound Cake
• Notes & Tips

Key Takeaways

This Easy Pineapple Upside-Down Pound Cake is a foolproof, nostalgic dessert that delivers impressive results with straightforward techniques. The recipe combines a buttery, moist pound cake base with a caramelized pineapple and cherry topping for a stunning presentation. Key to its success are room-temperature ingredients for proper mixing and a 20-minute cooling period before inverting to ensure the beautiful topping releases perfectly. It’s an ideal recipe for bakers of all levels looking for a classic, crowd-pleasing treat.

A Sweet Trip Down Memory Lane

Hello, I’m Patricia from Patricia Universe, and if you’re anything like me, the mere mention of pineapple upside-down cake whisks you straight back to warm family gatherings and the comforting aroma of something sweet baking in the oven. It’s a classic for a reason, but let’s be honest—some recipes can be more fuss than fun. That’s why I set out to create a truly easy recipe for this beloved dessert. This version is all about capturing that nostalgic flavor and stunning visual appeal while making the process as simple and enjoyable as possible. Finding dependable easy recipes that deliver is the heart of what we do here at Patricia Universe.

Why This Recipe Will Become Your Go-To

What makes this pineapple upside-down pound cake stand out is its perfect balance of simplicity and sophistication. You don’t need any special equipment or advanced techniques, yet the final result looks like it came from a professional bakery. The pound cake base is rich, moist, and perfectly dense, providing a sturdy yet tender foundation for the sweet, caramelized fruit topping. It’s the kind of dessert that feels special enough for a holiday table yet simple enough for a casual weekend treat. Once you try this method, you’ll see why it’s a guaranteed crowd-pleaser and a recipe you’ll return to time and again.

The Secret Behind the Perfect Upside-Down

The magic of any great upside-down cake happens in that beautiful, caramelized layer on the bottom of the pan. For this simple recipe, I use a combination of butter and brown sugar melted together until bubbly—this creates that rich, gooey topping that seeps into the cake. The key is to let the cake cool in the pan for exactly 20 minutes before inverting it; any less and the topping might run, any more and it could stick. When you flip it over and lift that pan to reveal the perfect spiral of golden pineapple rings with bright red cherries in their centers, you’ll experience that little thrill that makes baking so rewarding.

Tips for Effortless Baking Success

Even though this is one of our easy baking recipes, a few simple tips will ensure your cake turns out perfectly every time. First, make sure your butter, eggs, and milk are truly at room temperature—this helps the ingredients emulsify properly for a smooth, even batter. When measuring your flour, use the spoon-and-level method to avoid a dense cake. And don’t rush the creaming process; beating the butter and sugar until light and fluffy incorporates air that gives the cake its wonderful texture. Following these straightforward guidelines takes the guesswork out of baking and guarantees delicious results.

Serving Suggestions for Any Occaption

This versatile cake is delicious served warm, at room temperature, or even slightly chilled. For an extra special touch, add a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside each slice. The contrast between the warm cake and cold cream is divine. It pairs beautifully with afternoon tea or coffee and makes for a stunning centerpiece at potlucks and family dinners. Because it keeps well for several days, you can bake it in advance for a stress-free dessert option when entertaining guests—just another reason this has become one of my favorite easy dessert recipes to share.

Your Feedback Is Sweet Inspiration

I love hearing about your baking adventures here at Patricia Universe! Did you try adding a splash of rum to the caramel? Maybe you used fresh pineapple instead of canned? Every variation teaches us something new. When you make this cake—whether it’s your first time attempting an upside-down creation or you’re a seasoned pro—I’d be delighted if you shared your experience. Your stories and adaptations are what make our community so special. After all, the best recipes are those that become part of your own family’s story, and I’m honored when one of my simple recipes earns a place in your kitchen.

Recipe: Easy Pineapple Upside-Down Pound Cake

Find the complete ingredient list and step-by-step instructions in the recipe card below.

Notes & Tips

Storage: Store the cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.

Pan Preparation: Be generous when greasing your pan to ensure easy release. A non-stick spray with flour works particularly well.

Fruit Variations: While pineapple and cherries are classic, feel free to experiment with peach slices, apple wedges, or even fresh berries for a seasonal twist.

Testing for Doneness: Ovens vary, so start checking your cake at the 75-minute mark. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Easy Pineapple Upside-Down Pound Cake Recipe

This classic pineapple upside-down pound cake combines sweet pineapple, buttery brown sugar topping, and moist vanilla cake for an impressive yet easy dessert perfect for any occasion.

Prep Time25 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Desserts

Cuisine: American

Keywords: classic cake, easy dessert, fruit cake, Homemade Dessert, pineapple upside-down cake, pound cake

Servings: 12 slices

Author: Patricia

Ingredients

For the Pineapple Topping

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1 (20 oz) can pineapple rings, juice reserved
• 10-12 maraschino cherries

For the Pound Cake

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup reserved pineapple juice
• 1/4 cup whole milk
• 1 tablespoon vanilla extract

Instructions

Prepare the Pan and Topping

1. Preheat oven to 325°F (165°C). Grease a 10-inch tube pan or Bundt pan generously.
2. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar until dissolved and mixture is bubbly, about 2-3 minutes.
3. Pour the brown sugar mixture into the bottom of the prepared pan, spreading evenly.
4. Arrange pineapple rings over the sugar mixture, cutting some in half to fit if needed. Place a cherry in the center of each ring.

Make the Cake Batter

1. In a large bowl, cream together 1 1/2 cups butter and granulated sugar until light and fluffy, about 5 minutes.
2. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. In another small bowl, combine reserved pineapple juice, milk, and vanilla extract.
5. Alternately add the flour mixture and juice mixture to the butter mixture, beginning and ending with flour. Mix just until combined after each addition.

Bake and Cool

1. Carefully spoon batter over the pineapple arrangement in the pan, spreading evenly.
2. Bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in the pan on a wire rack for 20 minutes.
4. Run a knife around the edges to loosen, then invert onto a serving plate. Let cool completely before serving.

Notes

Make sure all ingredients are at room temperature for best results. If the cake sticks when inverting, place the pan over low heat for 30 seconds to loosen the caramel. Store covered at room temperature for up to 3 days.