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.
Pineapple Pound Cake
Pineapple Pound Cake
Prep Time
15 min
Cook Time
55 min
Yield
12 servings
Ingredients
- 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 )
Directions
- 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 13x9-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 in the center comes out clean. Immediately invert onto a serving platter. Cool.
