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.
Amaretto Pineapple Upside Down Pound Cake
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, butter, pineapple slice, and cherries for the traditional ‘pineapple upside down’ topping. The brown sugar and butter caramelize and melt into the cake along with pineapple and cherry juice. However, I didn’t stop there with the flavor-explosion. I drizzled a simple syrup made with Amaretta over the entire cake while it was still warm.
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 real butter. 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.
How do you make the Amaretto Glaze?
You’ll make the Amaretto glaze (or syrup) much like you do a simple syrup.
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.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
- 4 tablespoons unsalted butter melted
- 1/2 cup brown sugar packed
- 6 slices pineapple
- 13+ maraschino cherries stems removed
- 3 cups granulated sugar
- 1 cup real butter, unsalted, at room temperature no substitutions
- 6 large eggs at room temperature
- 3 cups sifted all-purpose flour
- 1 cup whipping cream (aka heavy cream) NOT WHIPPED
- 1 tablespoon real vanilla extract
- 3 tablespoons Amaretto
- 1/2 cup granulated sugar
- 1/2 cup pineapple juice
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. 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.
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.
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 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 cake.
Store in an airtight container on the countertop 3 to 4 days.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.