pineapple amaretto pound cake

Feb 16, 2021October 22, 20220 52
We Believe In Home Cooks
by in Dessert

Time: 1 hr

Makes 2 8-inch cakes

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Ingredients

For the Cake:
4 Tbl unsalted butter, melted
1/2 cup brown sugar
6 slices pineapple
Maraschino cherries
3 cups granulated sugar
2 stick unsalted butter, room temp
6 eggs, room temp
3 cups all-purpose flour
3/4 tsp sea salt
1 cup heavy cream
1 tsp Vanilla Extract
2 tsp Amaretto Extract
For the glaze:
1/2 cup pineapple juice
1/2 cup sugar
1 tsp Amaretto Extract

Part pound cake. Part pineapple upside-down cake. ALL parts delicious! We paired our Amaretto Extract with rich vanilla brown sugar pound cake and tropical pineapple for a twist on tradition that left us asking, “Is there more?”

This recipe makes one bundt pan or two 8-inch rounds. If you use a bundt pan, given the shape of the pan, the pineapple rings and cherries don’t make for the prettiest presentation. We loved how this cake looked when using 8-inch round pans. When adopting that method, you do end up with two cakes. But also, TWO CAKES!

Instructions

1.Preheat the oven to 325°F. Spray two 8-inch round pans with nonstick spray, line with parchment and spray the parchment. Dust bottom and sides with granulated sugar. Alternately, you can prepare this cake in a bundt pan.
2.Divide 4 Tbl melted butter in the bottom of the prepared pans then sprinkle in the brown sugar, dividing between the two pans. Lay the pineapple rings and add cherries to the center of each pineapple ring. Proceed with mixing the batter.
3.In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat until smooth, about 2 to 3 minutes on medium speed.
4.Add eggs, one at a time, beating well after each. Beat in flour and heavy cream alternately, beginning and ending with flour. Add extracts and mix on low to medium until well combined.
5.Pour batter in the prepared pans on top of the butter, brown sugar and pineapple rings. Bake for 1 hour or until a skewer comes out with only a few moist crumbs. Cool in the pan for 15 minutes before inverting onto a serving platters.
6.While the cake is baking, make the syrup: In a small saucepan, combine pineapple juice and sugar. Stir, bring to a boil and reduce to a simmer. Cook until the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in Amaretto Extract.
7.While the cakes are still warm, carefully poke holes in the top of the inverted cakes with a skewer - poke inside and around the pineapple rings and down the sides of the cake. Pour the warm syrup over the cakes.
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