Classic Pineapple Upside-Down Pound Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 10-inch cast iron skillet.
2. For the topping: Pour the melted butter evenly into the bottom of the prepared pan. Sprinkle the brown sugar evenly over the melted butter.
3. Arrange the drained pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring and scatter any remaining cherries in between.
4. For the pound cake: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
5. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).
6. Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
8. Carefully spoon the pound cake batter over the pineapple topping in the pan, spreading it gently and evenly.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
10. Let the cake cool in the pan on a wire rack for 10-15 minutes. This is crucial for the topping to set slightly.
11. Place a serving platter upside down over the cake pan. Carefully, and holding both the platter and pan firmly, invert the cake onto the platter. Lift the pan slowly. If any pineapple or cherry sticks to the pan, carefully place it back onto the cake.
12. Serve warm or at room temperature. Enjoy!

Tips

• Ensure your butter and eggs are at room temperature for the pound cake batter. This allows them to cream together properly, creating a smooth, emulsified batter that bakes up light and tender.
• Don't skip the cooling time in the pan before inverting. This allows the caramelized topping to firm up slightly, preventing it from sticking to the bottom of the pan and ensuring a clean release.
• For extra pineapple flavor, consider adding 1/2 teaspoon of pineapple extract to the cake batter along with the vanilla.
• If using a cast iron skillet, ensure it's well-seasoned to prevent sticking. The skillet also helps create an even, delicious caramelization on the topping.
• Gently spread the cake batter over the pineapple. Avoid pressing down too hard, which could displace the pineapple rings and maraschino cherries.