07/01/2026
Pineapple Peach Upside Down Pound Cake
Ingredients
For the Pound Cake
1 cup (226 g) unsalted butter, softened
4 oz (113 g) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup whole milk
2 teaspoons vanilla extract
For the Pineapple Peach Topping
¼ cup (56 g) butter
1 cup packed brown sugar
1 can peach slices, drained (reserve juice)
1 can pineapple rings or chunks, drained (reserve juice)
3 tablespoons reserved peach or pineapple juice
½ teaspoon ground cinnamon
Instructions
Prepare the Pan
Preheat oven to 325°F (163°C).
Generously grease a 10-inch Bundt pan.
Make the Fruit Topping
Melt ¼ cup butter and pour into the bottom of the prepared pan.
Sprinkle brown sugar evenly over the butter.
Arrange peach slices and pineapple pieces evenly over the brown sugar layer.
Drizzle with reserved fruit juice and sprinkle with cinnamon.
Make the Cake Batter
In a large bowl, beat butter and cream cheese until smooth.
Gradually add sugar and beat until light and fluffy, about 4–5 minutes.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Combine Dry Ingredients
In a separate bowl whisk together:
Flour
Baking powder
Salt
Finish the Batter
Alternately add the flour mixture and milk to the butter mixture.
Begin and end with the flour mixture.
Mix just until combined.
Bake
Carefully spoon batter over the fruit layer.
Smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Invert
Let cake cool in the pan for 10–15 minutes.
Place a serving platter over the pan.
Carefully invert the cake onto the platter.
Allow the caramel topping to flow over the cake.
Optional Pineapple Peach Glaze
Ingredients
1 cup powdered sugar
2–3 tablespoons reserved pineapple or peach juice
½ teaspoon vanilla extract
Directions
Whisk all ingredients together until smooth.
Drizzle over the warm cake.
Tips for Success
Drain fruit thoroughly to prevent excess moisture.
Use room-temperature ingredients for a smoother batter.
Don't overmix once the flour is added.
Allow the cake to rest for at least 30 minutes before slicing.
Serve slightly warm for the best flavor.
Yield
12–16 servings
