Are you ready to elevate your baking game with a delicious twist? Look no further than this delightful Pineapple Upside Down Pound Cake recipe! Combining the classic flavors of a pineapple upside-down cake with the rich, buttery goodness of a pound cake, this recipe is a true winner.
Ingredients like farm-fresh eggs, butter, sugar, and all-purpose flour come together to create a moist and flavorful cake. But what sets this recipe apart is the addition of minced pineapple pieces, whipping cream, pineapple juice, and pineapple emulsion. These ingredients add a burst of tropical flavor that will transport your taste buds to paradise with every bite.
To start, grease and flour a tube or Bundt pan and set it aside. Allow the eggs and butter to come to room temperature. In a large bowl, cream the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated, then stir in the pineapple emulsion, pineapple pieces, and pineapple juice.
Pour the batter into the prepared pan and place it in a cold oven. Turn the oven to 300°F and bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes before removing it from the pan.
Whether you’re looking for a sweet treat to enjoy with your morning coffee or a show-stopping dessert for a special occasion, this Pineapple Upside Down Pound Cake is sure to impress. So, what are you waiting for? Get baking and indulge in this deliciously decadent cake today!
Pineapple Upside Down Pound Cake Recipe
Ingredients:
6 farm fresh eggs
3 sticks butter
3 cups sugar
3 cups all-purpose flour
1/2 cup minced pineapple pieces
1 cup whipping (heavy) cream
2 Tbsp of pineapple juice
1 Tbsp pineapple emulsion
Directions:
- Grease and flour, or spray with baking spray, tube (or Bundt) pan.
- Set out eggs and butter to allow them to come to room temperature.
- In a large bowl, cream the butter and sugar until smooth.Â
- Add the eggs, one at a time, beating for one minute after each addition.Â
- Sift the flour add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated; stir in pineapple emulsion, pineapple pieces and pineapple juice.
- Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean.
- Cool 10-15 minutes before removing from pan. Enjoy!
