Description
An incredibly moist and buttery pound cake topped with a caramelized layer of sweet pineapple rings and maraschino cherries. This impressive dessert is a stunning twist on the classic.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened, plus 2 tablespoons for topping
- 1 cup packed light brown sugar
- 1 (20 oz) can pineapple rings in juice, drained (reserve 1/4 cup juice)
- 8–10 maraschino cherries
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Melt 2 tablespoons of butter and pour into a greased 10-inch tube or bundt pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple rings on the bottom and place a cherry in the center of each ring.
- In a large bowl, cream together the remaining 1 cup of butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and reserved pineapple juice. Stir in the vanilla extract.
- Carefully spoon the thick batter over the pineapple layer in the pan, spreading it evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the cake comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a serving plate. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.