Pineapple Upside-Down Pound Cake
Pineapple Upside-Down Pound Cake is an moderately easy dinner. Made with 7 maraschino cherries, 1 (1 lb. 4 oz.) can crushed pineapple, 1/3 c. brown sugar, 3 tbsp. melted butter and 1 (16 to 17 oz.) pkg. pound cake mix, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325Β° for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
π· Perfect Pairings
Complete your meal with these
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