UPSIDE DOWN PINEAPPLE POUND CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
• In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
• Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
• Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
• While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Steps:

• Preheat oven to 350° and grease a round 9” cake pan. Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices. Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined. Spoon the batter over the pineapple, gently spreading out in an even layer. Bake until cake is golden and a toothpick comes out clean, about 35 minutes. Remove from oven, wait 5 minutes and flip cake upside-down onto serving platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.