Pineapple and pound cake with coconut pineapple caramel sauce

Pineapple & Poundcake

Pineapple upside-down cake: will you ever stop being one of the tastiest treats out there?  Acidic pineapple blends so well with brown sugar, butter, cake, and — of course — maraschino cherries.  But I don’t want to make a whole damn cake just to get those heavenly flavors.

While craving those flavors a few summers ago, I threw some pineapple and pound cake on a hot grill.  The grill caramelized the sugars in the cake and pineapple, and it was soooo goood. It’s one of my favorite summer treats.  When we grill, I have to fight my kid to see if we do S’mores after dinner or grilled pineapple and pound cake.  It gets intense.

Anyway, on Sunday, the Women’s Club was selling baked goods after mass as a fundraiser.  I saw this tasty little pound cake sitting on the table, and I swear, I almost heard angels singing.  Maybe it was the choir warming up for the next mass.  So I bought it.  I wanted to make grilled pineapple and pound cake, but I knew using the grill wasn’t going to happen.

So I figured out a way to make those flavors happen.  It’s not 100% the same.  There’s something about a charcoal grill that just can’t be replicated.  But it’s good in its own way.  It’s more buttery and decadent.  Plus, I get to use the Coconut Pineapple Caramel Sauce that I love so much!

And I can do it year round.  I’m so excited about pineapple and pound cake in January.  Sometimes a girl needs some tropical during a blizzard!

Pineapple & Pound Cake

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1 stick of butter, divided
  • 1 loaf of vanilla pound cake
  • 2 slices of pineapple per serving (canned or cored fresh)
  • whipped cream or vanilla ice cream
  • 2 maraschino cherries per serving (or more if you’re like me!)
  • Coconut Pineapple Caramel Sauce (see step 5)

Directions

  1. If using canned pineapple, place pineapple on a paper towel to remove excess juice. Dry each side. If using particularly juicy fresh pineapple, do the same. Otherwise, skip this step.
  2. Heat skillet over medium-high heat. Slice the pound cake into 1″ slices. Butter each side of the slices of pound cake. Sear the slices until they are golden and a little crisp, like a grilled cheese.
  3. Melt roughly 2 tablespoons of butter to the skillet. You want enough butter to prevent pineapple from sticking, but not so much that you’re deep frying the pineapple.
  4. Place pineapple in the buttery pan. Cook each side until golden.
  5. If you need to make the Coconut Pineapple Caramel Sauce, you can make it in the already hot pan now. To save time, you can have the sauce going in a separate pan while you make the pineapple and pound cake.  Or, if you already have some, skip this step.
  6. Serve pound cake and pineapple drizzled with Coconut Pineapple Caramel Sauce. Top with whipped cream or ice cream and maraschino cherries.

Pineapple and pound cake with coconut pineapple caramel sauce