Amaretto Pineapple Upside Down Pound Cake
This post may contain affiliate links that won’t change your price but will share some commission.
Amaretto Pineapple Upside Down Pound Cake recipe is an elevated take on an American classic. A moist and flavorful pineapple upside-down cake uses a buttery pound cake batter and the result is a spectacular dessert.
This pound cake is dense, buttery, and moist. The beautiful pineapples and cherries don’t just make this cake gorgeous but add tropical flavor as well.
I used my popular Whipping Cream Pound Cake recipe for this show-stopper.
As well, I added brown sugar,
How do you make a pound cake?
- One of the most important tips is to Calibrate your oven.
- Cream
butter and sugar together until light and fluffy. The color will a pale yellow. You must use realbutter . Margarine will not have the same results. - Next, mix in the room temperature eggs one at a time until they disappear into the batter.
- The next step is to add the room temperature whipping cream alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
- Pour the batter into a well-greased baking pan and bake until cooked through.
Most noteworthy, because I didn’t want to take any chances of this cake sticking in the pan. I lined the bottom with parchment paper. To do this, trace around the outside and inside of my pan then cut the doughnut-shaped liner out. Next, grease the pan with solid vegetable shortening and place the cut-out in the bottom. Finally, rub more shortening over the parchment paper.
As you can see, the cake came out beautifully.
Amaretto Pineapple Upside Down Pound Cake
Pound cakes are my favorite dessert to bake. You can get all of my pound cake recipes here, Pound Cakes Reviewed.
As well, I wrote this detailed post on Bake the Perfect Pound Cake that I highly recommend you read. Even if you bake often, there is good information.
I recommend this TUBE PAN. I find the cake releases better from a
How do you make the Amaretto Glaze?
You’ll make the Amaretto glaze (or syrup) much like you do a simple syrup.
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 the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in almond liqueur.
Remove the pan from the heat and allow to cool for 5 minutes.
With a skewer poke holes in the top of the cake. Pour the syrup over the cake and allow to seep in.
This syrup is good over any pound cake, cake, ice cream, waffles, or pancakes.
The syrup can be refrigerated in an airtight container, up to 1 month.
I have shared A LOT of pound cake recipes with you. You can get all the recipes here. Below are some of the most popular pound cakes. For all other recipes go here.
Strawberry & Cream Pound Cake with Jello
German Chocolate Pound Cake with Coconut Pecan Frosting
Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze
Amaretto Pineapple Upside Down Pound Cake
Equipment
Ingredients
For the Cake
- 4 tablespoons butter unsalted, 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 all-purpose flour sifted then measured
- 1 cup heavy whipping cream heavy cream, NOT WHIPPED
- 1 tablespoon pure vanilla extract
For the Amaretto Syrup
- 3 tablespoons Amaretto
- 1/2 cup granulated sugar
- 1/2 cup pineapple juice
Instructions
The cake pan
- 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. coat with Wilton cake release. 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.
- Pour 4 tablespoons melted butter in the bottom of the prepared pan then sprinkle the butter with 1/2 cup brown sugar.
- 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
- 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.
- 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.
- 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
- 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 the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in almond liqueur.
- Remove from heat and cool for 5 minutes.
- Carefully poke holes in the top of the cake with a skewer (the side with the pineapples) and pour syrup over the cake.
- Store in an airtight container on the countertop 3 to 4 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Going to make this however I was just became aware of a product called Monk Fruit. Can I use this in place of sugar?
I have not personally baked with any product other than sugar. However, I did find this article that says you can use monk fruit in baking. https://www.diabetesselfmanagement.com/nutrition-exercise/meal-planning/baking-and-cooking-with-sugar-substitutes/
Wow!!!! All your recipes looks delicious!
Can you make pineapple and sugar to pour over it
That would be wonderful.
It looks as though this cake requires a pan with a flat bottom. My Bundt pan is curved so I don’t think this will work or am I wrong?
Yes, I used a 12-cup tube pan. As long as it’s large enough for the batter
Hello! Thank you for your wonderful pound cake recipes! My favorite is million dollar pound cake. I am making the pineapple upside down cake for my husband’s birthday. Can I make it ahead?
Yes, you can. I think one day ahead is perfect. Hope you all enjoy it.
I have bundt cake pans but they are not flat on the bottom like tube pans so where do you purchase the kind you mention. Also are you poking holes through the pineapple or on the cake before you turn out which would make sense & then some on the pineapple without breaking up the pineapple.
Here the is tube pan I use> https://amzn.to/2GtFIvz
I don’t poke holes, I line the tube pan. I describe how in the post.
Do you use amaretto and and almond liquor in the glaze or is it either? Thanks
I used just Amaretto
I would like to get the amaretto pineapple upside down cake recipe please. Is there a charge for it?
Thanks,
Bonnie
No charge, you can print it from this page
Can the Torani syrup in Amaretto flavor be used in place of the Amaretto Syrup/glaze?
Yes, as the glaze, not in the actual cake batter
The pineapple pound cake sounds wonderful but you cannot print recipe so what is the use?
Help me to understand.
Thank you. You can print the recipe. If you are referring to the copyright wording, that simply means no one can republish the recipe or use my photos without consent.