Pineapple Upside Down Pound Cake

I wanted to make something extra special for my father-in-laws birthday because he definitely deserved it.  He is one of the most selfless, giving people I know and his birthday lunch needed a fabulous cake!  Jeremy told me he had mentioned pineapple and yellow cake so I thought hmmm, Pineapple Upside Down Cake??  Sounded good to me!  Now I had never made one before but I had had plenty in younger days…Pineapple Upside Down Cake seemed to show up at every church potluck and family gathering we had.  You know the kind, made with boxed yellow cake mix and canned pineapple slices..and there is absolutely NOTHING wrong with that version but I wanted to try my hand at a totally from scratch Pineapple Upside Down Cake.

I found this recipe on simplyrecipes.com and only made a couple of changes, nothing major at all.  As for the cake, I really liked the way it turned out, more like a pound cake.  I thought the addition of almond flour was somewhat odd but it added a nice texture to the cake.  It was definitely better the second day after the pineapple juices and butter/brown sugar mixture had time to seep into the cake a bit more.  I served it at room temperature with vanilla ice cream and everyone loved it.  I’d say it was a successful birthday!

Pineapple Upside Down Pound Cake
 

Ingredients
Topping
  • 1 c. Firmly Packed Regular or Dark Brown Sugar
  • ½ c. (1 stick) Unsalted Butter, melted
  • 5 Slices Fresh, Cored Pineapple (or 1, 20 oz. Can Pineapple Slices)
  • Maraschino Cherries
Cake
  • 1½ c. All-Purpose Flour
  • 6 T. Cake Flour
  • 6 T. Almond Flour/Meal
  • ¾ t. Baking Powder
  • ½ t. Salt
  • 1¾ c. Granulated Sugar
  • 1 c. (2 sticks) Unsalted Butter, at room temperature
  • 4 Large Eggs
  • 1 T. Pure Vanilla Extract
  • ¾ c. Sour Cream

Instructions
For the Topping
  1. Preheat the oven to 325 degrees. Grease a 10-inch, round cake pan. Sprinkle brown sugar evenly into pan. Pour butter evenly over brown sugar. Arrange pineapple slices in a single layer on top of the butter/sugar mixture and fill the center of each pineapple with maraschino cherries (I used 5 cherries in each center).
  2. Whisk together the all-purpose flour, cake flour, almond flour/meal, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients, beating well after each addition. Pour cake batter into pan.
  3. Bake in oven for 1 hour and 25 minutes or until a tested inserted in the middle comes out clean. Cool cake completely or turn out onto a platter after 10 minutes and serve warm.

Notes
Serves 16.