Pineapple Upside-Down Hummingbird Pound Cake

By chelyc13

From Grandbaby Cakes

Ingredients

• 3 cups sigted cake flour
• 2 1/3 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 large eggs, room temperature
• 1 1/2 cups mashed ripe bananas
• 1 cup canned crushed pineapple, with juice
• 1 cup vegetable oil
• 1/2 cup sour cream, room temp
• 1 tablespoon vanilla extract
• 1 cup chopped pecans, toasted
• 2 tablespoons unsalted butter, melted
• 1/3 cup packed light brown sugar
• 6 whole canned pineapple rings in natural juices
• 6 maraschino cherries

Preparation

Step 1

Preheat your oven to 350. Prepare a 10 cup Bundt pan with the nonstick method of your choice.

In the bowl of your stand mixer fitted with the whisk attachment, combine the flour, sugar, baking soda, cinnamon, and salt on low speed until combined. Be careful not to overbeat. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Add the mashed bananas, crushed pineapple, oil, sour cream, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

Turn off your mixer and carefully fold in the chopped pecans. Set the batter aside.

Pour the melted butter into the prepared pan. Sprinkle in the brown sugar. Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each ring. Pour in the batter, making sure to evenly and carefully cover the pineapple rings. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving place. Serve warm or room temp.