I updated my pineapple upside down pound cake recipe to simplify it a bit. It's moist, tender, and delicious!
2 20 oz cans of pineapple slices (16 rings), juice/syrup reserved
1 jar maraschino cherries
½ cup brown sugar
1 pound (4 sticks) unsalted butter, room temperature
6 cups powdered sugar or 3 ½ cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons pineapple extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 ½ cups cake flour
⅔ cup pineapple juice/syrup, from can at room temperature
Preheat oven to 300°F. Cut parchment paper to line the bottom of the cake pan. Brush with pan coat, then sprinkle brown sugar on the sides and bottom of the pan. Blot pineapples and cherries dry then arrange in pan, using dabs of pan coat to attach cherries. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating each until fully incorporated. With the mixer on low, alternate adding the flour and pineapple juice, starting and ending with the flour. Mix each addition of flour just until it disappears before adding more wet ingredients. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 1 hour 45 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
