Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Cooling/Setting Time: 1 hour 30 minutes
Total Time: Approximately 3 hours 5 minutes
Intensity/Level: Medium
This isn’t just a pineapple cake; it’s a love letter to retro desserts, updated for the modern baker. Imagine a perfectly dense, buttery, and moist pound cake, its fine crumb infused with sweet pineapple. But the real magic happens at the bottom of the pan. A simple brown sugar and butter topping caramelizes during baking, creating a sticky, rum-infused pineapple glaze that, when inverted, cascades down the sides of the cake. It’s a stunning dessert that tastes as incredible as it looks—perfect for a summer BBQ, a holiday gathering, or a luxurious weekend baking project.
Why You’ll Love This Recipe
Flavor Bomb: The tangy pineapple perfectly cuts through the rich, buttery cake.
Gooey Perfection: The caramelized topping soaks into the top of the cake (which becomes the bottom!), ensuring every bite is moist and flavorful.
Make-Ahead Friendly: Like all great pound cakes, the flavors deepen and meld beautifully over a day or two.
Ingredients
For the Caramelized Pineapple Topping:
1/2 cup (1 stick / 113g) unsalted butter
1 cup (200g) packed light brown sugar
1 can (20 oz / 567g) pineapple rings in juice, drained (reserve 2 tablespoons of juice)
9-12 maraschino cherries (optional, for the classic look)
For the Pound Cake:
3 cups (360g) all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional, but highly recommended)
1 cup (240ml) buttermilk, at room temperature
Instructions
IMPORTANT: Please read the recipe all the way through before beginning. This recipe relies on timing and temperature, so being prepared is key to success.
Part 1: Prepare the Caramelized Topping (The “Bottom” of the Cake)
Preheat and Prep: Preheat your oven to 325°F (163°C) . Generously grease a 10-inch (12-cup) Bundt pan with butter or non-stick baking spray. Do not skip this step; the caramel is sticky!
Make the Caramel: In a small saucepan over medium heat, combine the 1/2 cup of butter and the brown sugar. Stir constantly until the butter is melted and the sugar has dissolved. Let it bubble gently for 1-2 minutes until it becomes smooth and slightly thickened. Remove from heat and carefully stir in the 2 tablespoons of reserved pineapple juice. The mixture will bubble up.
Assemble the Topping: Pour the hot caramel mixture into the bottom of your prepared Bundt pan. Tilt the pan to ensure the caramel covers the entire bottom surface evenly.
Arrange the Pineapple: Place the drained pineapple rings on top of the caramel in a single, decorative layer. You may need to cut one or two rings in half to fit them nicely around the center tube. If using, place a maraschino cherry in the center of each ring and randomly in any gaps. Set the pan aside.
Part 2: Make the Pound Cake Batter
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened 1 cup of butter on medium-high speed until creamy, about 1 minute. Gradually add the granulated sugar and continue beating for 3-5 minutes, until the mixture is light, pale, and fluffy. This step is crucial for a tender cake.
Add Eggs and Flavor: Scrape down the bowl. Add the eggs one at a time, beating well after each addition until the yolk is incorporated. Beat in the vanilla extract and rum extract (if using).
Alternate Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions (begin and end with the flour). Mix just until combined after each addition. Do not overmix. Scrape the bottom and sides of the bowl with a spatula to ensure everything is incorporated. The batter will be thick and luxurious.
Part 3: Assemble and Bake
Add Batter to Pan: Carefully spoon the thick batter over the pineapple rings in the Bundt pan. Use a spatula to gently spread it into an even layer.
Bake: Place the pan on a baking sheet (to catch any potential drips) and bake for 65 to 75 minutes. The cake is done when a long skewer or toothpick inserted into the center comes out clean or with a few moist crumbs.
Initial Cooling: Place the pan on a wire rack and let the cake cool in the pan for only 15 minutes. This allows the caramel to set slightly but still be fluid enough to release.
Part 4: The Grand Inversion
The Flip: This is the moment of truth! Place your serving plate upside down on top of the cake pan. Wearing oven mitts, firmly hold the plate and the pan together and carefully invert them in one swift motion.
The Reveal: Leave the pan in place for about 1 minute. This allows the gravity to help release any stuck pieces. Then, slowly and carefully lift the pan off. If any pineapple sticks to the pan, simply remove it with a small knife or spatula and press it back into place on the cake.
Cool Completely: Allow the cake to cool completely on the serving plate. The caramel topping will continue to soak into the cake as it cools. Do not attempt to slice it while it’s warm, or it will fall apart.
Storage & Serving Suggestions
Serving: This cake is spectacular on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream takes it over the top.
Storage: Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake actually gets more moist and flavorful on the second day.
Freezing: Wrap the completely cooled cake (or individual slices) tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
The following is an estimate and provided as a courtesy. Actual nutritional values will vary based on specific ingredients used, portion sizes, and preparation methods.
Serving Size: 1 slice (based on 12 servings)
Calories: 545
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 120mg
Sodium: 150mg
Total Carbohydrate: 79g
Dietary Fiber: 1g
Sugars: 55g
Protein: 6g