4 Tbl unsalted butter, melted
1/2 cup brown sugar
6 slices pineapple
Maraschino cherries, optional
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 pound cake and tropical pineapple for a twist on tradition that left us asking, “Is there more?”


1.Preheat the oven to 325°F. Spray a 12 tube pan with nonstick spray, line with parchment and spray the parchment. Dust bottom and sides with granulated sugar.
2.Pour 4 Tbl melted butter in the bottom of the prepared pan then sprinkle in the brown sugar. Lay the pineapple rings and add the optional 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 tube pan with butter, brown sugar and pineapple rings. Bake for 1 hour and 15-20 minutes. Cool in the pan for 15 minutes before inverting onto a serving tray.
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 cake is still warm, carefully poke holes in the top of the inverted cake with a skewer - poke inside and around the pineapple rings and down the sides of the cake. Pour the warm syrup over the cake.

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