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Amaretto Pineapple Upside Down Pound Cake recipe is an elevated take on an American classic. A moist pineapple upside-down cake joins a buttery pound cake for a spectacular dessert.

Amaretto Pineapple Upside Down Pound Cake

Amaretto Pineapple Upside Down Pound Cake recipe is an elevated take on an American classic. A moist pineapple upside-down cake joins a buttery pound cake for a spectacular dessert.
Course Dessert
Cuisine American/Southern
Keyword dessert, pound cake, white cake recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12 slices

Ingredients

For the Cake

  • 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

For the Amaretto Syrup

  • 3 tablespoons Amaretto
  • 1/2 cup granulated sugar
  • 1/2 cup pineapple juice

Instructions

The cake pan

  1. 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. 

  2. Pour 4 tablespoons melted butter in the bottom of the prepared pan then sprinkle the butter with 1/2 cup brown sugar.

  3. 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

  1. 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.

  2. 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.

  3. 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

  1. 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.

  2. Remove from heat and cool for 5 minutes.

  3. Carefully poke holes in the top of the cake with a skewer (the side with the pineapples) and pour syrup over cake. 

  4. Store in an airtight container on the countertop 3 to 4 days.

Recipe Notes

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.