Ingredients

For the Topping:

¼ cup unsalted butter (½ stick), melted
¾ cup packed light brown sugar
7–9 canned pineapple rings, drained
7–9 maraschino cherries, stems removed

For the Pound Cake Batter:

1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
¼ cup whole milk
2 teaspoons pure vanilla extract
Optional: 1 teaspoon almond extract for extra depth

Instructions

Preparation Step 1: Prepare the Topping

Preheat your oven to 325°F (163°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray. Pour the melted butter into the bottom of the pan, then evenly sprinkle the brown sugar over it.

Gently place the pineapple rings on top of the sugar layer, arranging them to form a pattern. Place a maraschino cherry in the center of each ring. Set aside while preparing the cake batter.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for 3-5 minutes, until light and fluffy. This creaming step incorporates air into the batter, ensuring a tender texture.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is well incorporated.

Step 4: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the sour cream, milk, and vanilla extract (plus almond extract if using).

Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture. Begin and end with the flour. Mix until just combined—do not overbeat.

Step 5: Assemble and Bake

Carefully spoon the batter over the pineapple rings in the Bundt pan. Gently smooth the top. Bake in the preheated oven for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 15–20 minutes. Then, place a serving plate on top of the pan and invert quickly and carefully. If any pineapple or cherries stick, gently replace them on the cake.

Prep Time: 25 minutes
Cook Time: 75 minutes

Nutrition

Calories: ~480
Sugar: 42g
Sodium: 180mg
Fat: 24g
Saturated Fat: 14g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 120mg