Pineapple Upside-Down Pound Cake

This Pineapple Upside-Down Pound Cake is a tremendous take on a classic cake. It has satisfied my pineapple and maraschino cherry-loving heart in many ways and I hope you love it!

For the Cake: -  All-purpose flour -  Vanilla pudding -  Baking soda -  Kosher salt -  Unsalted butter -  Dark brown sugar -  Eggs -  Pure vanilla extract -  Maraschino cherry juice -  Pineapple juice



To Make the Cake: Step 1 Preheat oven to 325°F.

Step 2

Sift all-purpose flour, vanilla pudding, baking soda, and kosher salt into a medium bowl. Set aside.

Step 3

Add butter to the bowl of a stand mixer or a large mixing bowl.  Mix the butter until it is completely smooth.

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