Pineapple Upside-Down Pound Cake

This Pineapple Upside-Down Pound Cake is a gorgeous, tropical twist on a traditional Southern pound cake. I love how the rich, buttery cake bakes up perfectly golden while the bottom (which becomes the top!) caramelizes with pineapple slices, brown sugar, and melted butter. It’s a show-stopping dessert that tastes as beautiful as it looks.

Why You’ll Love This Recipe

I love how this recipe combines the dense, moist texture of a pound cake with the classic fruity topping of a pineapple upside-down cake. The pineapple juice adds moisture and flavor, while the sour cream gives it a tender crumb. It’s ideal for celebrations, brunches, or when I want a dessert that’s both impressive and nostalgic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Topping:

• ½ cup (1 stick) unsalted butter, melted

• 1 cup packed light brown sugar

• 1 can (20 oz) pineapple slices in juice (reserve juice)

• Maraschino cherries (optional, for center of pineapple rings)

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup sour cream (or buttermilk)

• ¼ cup reserved pineapple juice

• 2 teaspoons vanilla extract

Directions

1. Prepare the Pan:

• I preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan thoroughly.

• I pour the melted butter into the bottom of the pan, then sprinkle the brown sugar evenly on top.

• I arrange the pineapple slices over the sugar-butter mixture and place a maraschino cherry in the center of each ring (optional but classic). I set the pan aside while preparing the batter.

2. Make the Pound Cake Batter:

• In a large bowl, I cream together the softened butter and granulated sugar until light and fluffy—about 5 minutes.

• I add the eggs one at a time, beating well after each addition.

• In a separate bowl, I whisk together the flour, baking powder, and salt.

• I add the dry ingredients to the creamed mixture in thirds, alternating with the sour cream and pineapple juice. I begin and end with the dry ingredients, mixing just until everything is combined.

• I stir in the vanilla extract.

3. Assemble and Bake:

• I carefully spoon the batter over the pineapple topping in the bundt pan and spread it out evenly.

• I bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

• I let the cake cool in the pan for 15 minutes, then invert it onto a serving plate while still warm so the pineapple topping releases beautifully.

Servings and timing

This recipe makes about 10–12 servings.
Prep Time: 20 minutes
Cook Time: 70–80 minutes
Total Time: About 1 hour 40 minutes

Variations

When I want to switch things up, I sometimes use crushed pineapple in the topping or add a bit of coconut extract to the batter for a tropical vibe. I’ve also used Greek yogurt instead of sour cream with good results. For a slightly boozy twist, I brush the cake with a pineapple rum glaze after baking.

Storage/Reheating

I store the cake tightly covered at room temperature for up to 3 days or refrigerate it for up to 5. It also freezes well—either whole or in slices. To reheat, I microwave individual slices for 10–15 seconds or serve them at room temperature.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used fresh pineapple slices and it works well. I just make sure they’re thinly sliced and still use about ¼ cup juice from another source.

What’s the best way to keep the cake from sticking to the pan?

I grease and flour the bundt pan generously, making sure every crevice is covered. Using a non-stick bundt pan also helps a lot.

Can I use a different type of pan?

Yes, I’ve made this in a 9×13-inch baking pan, though I adjust the bake time slightly. It also works in loaf pans if I divide the batter.

Can I make this cake ahead of time?

Absolutely. I often bake it a day ahead—the flavors actually deepen after resting overnight. I just keep it covered until ready to serve.

Is there a glaze that pairs well with this cake?

A simple glaze made with powdered sugar and pineapple juice adds a sweet finish. I drizzle it over the cooled cake for extra flair.

Conclusion

Pineapple Upside-Down Pound Cake is one of those timeless recipes I reach for when I want a dessert that’s both classic and a little bit fancy. It’s buttery, rich, and loaded with caramelized fruit on top—just the way I like it. Whether I’m making it for a gathering or just because, it always brings the perfect mix of tropical flavor and nostalgic comfort to the table.