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Pineapple Pound Cake

 Pineapple Pound Cake
Jazz up the basic batter with golden pineapple, red cherries and pecan halves to create this lovely upside-down dessert. "I usually entertain anywhere from 12 to 20 guests, so this moist cake is often on the menu," Joan notes.
12 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 1 can (20 ounces) sliced pineapple
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 9 maraschino cherries, halved
  • Pecan halves, optional
  • 4-1/2 cups pound cake batter (from Pound Cake Ring )


  • Drain pineapple, reserving 1 tablespoon juice; set aside (discard
  • remaining juice or save for another use). In a saucepan over low
  • heat, cook and stir brown sugar and butter until sugar is dissolved;
  • add the reserved pineapple juice. Pour into an ungreased 13-in. x
  • 9-in. baking dish.
  • Cut pineapple slices in half. Arrange in a single layer in three
  • lengthwise rows, alternating the direction of each row. Place a
  • cherry, cut side up, between each pineapple slice. If desired, place
  • pecan halves around the sides of the dish. Carefully spoon batter
  • over the top and spread gently. Bake at 350° for 40 minutes
  • longer or until a toothpick inserted into the cake near the center
  • comes out clean. Immediately invert onto a serving platter. Cool.
  • Yield: 12 servings.