Woodford Reserve chef serves up a pineapple upside down pound ca - WDRB 41 Louisville News

Woodford Reserve chef serves up a pineapple upside down pound cake with a punch

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LOUISVILLE, Ky. (WDRB) -- If you are looking for a Derby dessert with a punch, Woodford Reserve Chef in Residence Ouita Michel is sharing a very Kentucky recipe. She's showing how to make her version of a pineapple upside down cake that brings together the perfect combination of fruit, caramel and bourbon!

Woodford Reserve Kentucky Bourbon Pound Cake with

Woodford Flamed Pineapple Caramel, Woodford Whipped Cream


For the Cake:

½ pound or 2 sticks butter at room temperature

2 cups white sugar

4 eggs

1 Tbsp. Woodford Reserve Bourbon

Zest of 2 lemons

3 cups All Purpose Flour

1 tsp. kosher salt

1 tsp. baking powder

½ tsp. baking soda

1 cup buttermilk or sour cream

For the Glaze:

4 Tbsp. or ½ stick butter

¾ cup sugar

¼ cup Woodford Reserve

Dash Vanilla

For the Pineapple:

1 fresh pineapple, peeled, cored and sliced

½ stick of butter

½ cup brown sugar

1/2 cup Woodford Reserve

For the Woodford Whipped Cream:

¼ cup of Woodford Reserve

¼ cup of sugar

2 cups heavy whipping cream

Whipped Cream canister with N2O charger or a good old fashioned whisk and bowl


For the Cake:

1. Preheat oven to 350 degrees.

2. Grease a 10" Bundt pan very liberally with butter, then dust with flour

3. Cream the butter and sugar together until fluffy.

4. Add the eggs one at a time, mixing in between each egg

5. Fold in the lemon zest and the Woodford Reserve.

6. Sift together the Flour, salt. Baking powder and baking soda. Fold into the butter and sugar alternating with the buttermilk or sour cream.

7. Bake for 50 minutes or until toothpick comes out clean

For the Glaze:

1. Combine the Sugar and Woodford Reserve in a small pan and simmer until sugar has melted. Add the butter and stir together until melted. Add a dash of vanilla.

2. Turn out the cake and soak with the Bourbon butter glaze.

For the Pineapple

1. Macerate the pineapple in ¼ cup of Woodford Reserve

2. Melt the butter in a large skillet. Add the marinated pineapple and cook until just beginning to brown.

3. Add the brown sugar and cook over high heat until the sugar is melted and the mix is beginning to caramelize.

4. Add the Bourbon and flame- bringing everything together as a warm sauce.

For the Whipped Cream

1. Combine the Woodford and sugar together in a small sauce pan and simmer until sugar is dissolved. Cool the Woodford Syrup.

2. Combine with very cold heavy cream. Whip to soft peaks or charge in the whipper. Shake very well before discharging.

To Serve: Slice the glazed cake, top with some of the Pineapple and Whipped Cream! YUM!

This cake and ice cream is also great with fresh cut strawberries tossed with a little Woodford Reserve and orange juice.

About Chef Ouita Michel:

Chef Ouita is the Chef in Residence at the Woodford Reserve Distillery. She's well known for her use of local foods at her restaurants, which includes the Holly Hill Inn and Wallace Station Deli and Bakery in Midway, KY, and Windy Corner Market and Restaurant in Versailles.

About Woodford Reserve

Woodford Reserve, the "Official Bourbon of the Kentucky Derby," is crafted at the historic Woodford Reserve distillery in Versailles, Kentucky - the heart of thoroughbred country. Woodford Reserve is a product of the Brown-Forman Corporation, a producer and marketer of fine quality beverage alcohol brands such as Jack Daniel's, Southern Comfort, Finlandia, Korbel, Tequila Herradura, Sonoma-Cutrer, Chambord, and Tuaca. Please enjoy your bourbon responsibly. For more information on Woodford Reserve, CLICK HERE. or visit them on Facebook.

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