Amaretto Pineapple Upside Down Pound Cake
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Amaretto Pineapple Upside Down Pound Cake recipe is an elevated take on an American classic. A moist and flavorful pineapple upside-down cake uses a buttery pound cake batter and the result is a spectacular dessert.
This pound cake is dense, buttery, and moist. The beautiful pineapples and cherries don’t just make this cake gorgeous but add tropical flavor as well.
I used my popular Whipping Cream Pound Cake recipe for this show-stopper.
As well, I added brown sugar,
How do you make a pound cake?
- One of the most important tips is to Calibrate your oven.
- Cream
butter and sugar together until light and fluffy. The color will a pale yellow. You must use realbutter . Margarine will not have the same results. - Next, mix in the room temperature eggs one at a time until they disappear into the batter.
- The next step is to add the room temperature whipping cream alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
- Pour the batter into a well-greased baking pan and bake until cooked through.
Most noteworthy, because I didn’t want to take any chances of this cake sticking in the pan. I lined the bottom with parchment paper. To do this, trace around the outside and inside of my pan then cut the doughnut-shaped liner out. Next, grease the pan with solid vegetable shortening and place the cut-out in the bottom. Finally, rub more shortening over the parchment paper.
As you can see, the cake came out beautifully.
Amaretto Pineapple Upside Down Pound Cake
Pound cakes are my favorite dessert to bake. You can get all of my pound cake recipes here, Pound Cakes Reviewed.
As well, I wrote this detailed post on Bake the Perfect Pound Cake that I highly recommend you read. Even if you bake often, there is good information.
I recommend this TUBE PAN. I find the cake releases better from a
How do you make the Amaretto Glaze?
You’ll make the Amaretto glaze (or syrup) much like you do a simple syrup.
In a small saucepan, combine 1/2 cup pineapple juice and 1/2 cup sugar over medium-high heat. Stir and bring to a boil; reduce to a simmer, and cook until the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in almond liqueur.
Remove the pan from the heat and allow to cool for 5 minutes.
With a skewer poke holes in the top of the cake. Pour the syrup over the cake and allow to seep in.
This syrup is good over any pound cake, cake, ice cream, waffles, or pancakes.
The syrup can be refrigerated in an airtight container, up to 1 month.
I have shared A LOT of pound cake recipes with you. You can get all the recipes here. Below are some of the most popular pound cakes. For all other recipes go here.
Strawberry & Cream Pound Cake with Jello
German Chocolate Pound Cake with Coconut Pecan Frosting
Key Lime Pound Cake
Amaretto Pineapple Upside Down Pound Cake
Items in blue & underlined below can be clicked for more detail or to purchase.
Equipment
Ingredients
For the Cake
- 4 tablespoons butter unsalted, melted
- 1/2 cup brown sugar packed
- 6 slices pineapple
- 13+ maraschino cherries stems removed
- 3 cups granulated sugar
- 1 cup butter unsalted, at room temperature, no substitutions
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted then measured
- 1 cup heavy whipping cream heavy cream, NOT WHIPPED
- 1 tablespoon pure vanilla extract
For the Amaretto Syrup
- 3 tablespoons Amaretto
- 1/2 cup granulated sugar
- 1/2 cup pineapple juice
Instructions
The cake pan
- Preheat the oven to 325 degrees F. Prepare a 12 CUP bundt or tube pan with grease then flour or sugar. I dust it with granulated sugar after I grease it with Crisco shortening. The sugar doesn't leave white areas in the cake. coat with Wilton cake release. As added security to prevent this cake from sticking, I lined the bottom of the pan with parchment paper after greasing the pan. I then greased the parchment paper.
- Pour 4 tablespoons melted butter in the bottom of the prepared pan then sprinkle the butter with 1/2 cup brown sugar.
- Over the brown sugar lay the pineapple rings and add 1 cherry to the center of each pineapple ring. Proceed with mixing the batter.
For the cake batter
- In the bowl of your stand mixer, beat butter until smooth. Add sugar and beat until smooth about 2 to 3 minutes on medium speed.
- Add eggs, one at a time, beating well after each addition. Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour. Add vanilla and mix on low to medium until well combined.
- Pour batter over the pineapple slices in the prepared tube or bundt pan. Bake for 1 hour 15 to 20 minutes. Cool in the pan for 15 minutes before inverting onto a serving tray. Make syrup.
For the Amaretto Syrup
- In a small saucepan, combine 1/2 cup pineapple juice and 1/2 cup sugar over medium-high heat. Stir and bring to a boil; reduce to a simmer, and cook until the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in almond liqueur.
- Remove from heat and cool for 5 minutes.
- Carefully poke holes in the top of the cake with a skewer (the side with the pineapples) and pour syrup over the cake.
- Store in an airtight container on the countertop 3 to 4 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This was a hit at our family Memorial Day food fest. I made in a tube pan so that the pineapple would lay flat (my bundt pan is fluted and it wouldn’t have looked nice when it came out!). I would highly recommend if you use a tube pan to put it on a rimmed baking sheet before putting it in the oven. I did get some butter/sugar ooze and that would have been a mess to clean off the bottom of the oven. One other item to note, I tested the cake for done-ness in a few spots through the body of the cake and it looked good, but when I inverted it, discovered that the inside by the tube was underdone by a bunch. Nobody seemed to mind and it still tasted fantastic, just something to watch for! It sure is a looker too! The syrup on this took an already yummy dessert over the top. So good. My Dad decided that if blueberry coffee cake is a breakfast food, so is pineapple upside down cake and had a piece or 2 the next day after the syrup REALLY soaked in. ha! This one is going into the permanent file for another day. Thanks for sharing it!
I’m so happy you all enjoyed it. I totally agree with your dad about it being breakfast appropriate. 😉
Hi, Paula Cake was made very soft and yammi, please tell me about different cakes. Thank you for doing what you do
The pineapple pound cake sounds wonderful, and it looks testy yum….
Thanks for sharing
I was wondering if there is supposed to be salt and baking soda in this cake?
No, the eggs are the leavener.
I tried out a cake with the above recipe. The cake was very soft and tasty. Thank you.
Loving your recipe! Its very easy to follow. A tiny bit of the brown sugar mix bubbled up the sides and over the outside of the pan, lol! It pushed the capacity of my bundt pan. A lightly crunchy sweet crust formed as its cooling, before inverting. Flipped it perfectly with no sticking. I have a patterned bundt pan, not smooth. Just went heavy on the crisco and did a light coat of flour on top of that. The flavor of the vanilla pound cake is dense with a nicely balanced sweetness. It works well with the hugely sweet pineapple and brown sugar topping. As much as I love amaretto, the brown sugar did a good job of making a glaze over the cake once flipped. If it needs more sugar, I might add the glaze tomorrow. But I think it came out just wonderful without. 🙂
So glad you liked it!! Makes me want to make this one again 😍
I don’t have any amaretto on hand. Someone asked about just using pineapple juice and sugar. Has anyone tried this?