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Pineapple Upside-Down Pound Cake
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulgent pineapple upside-down pound cake baked in a fluted pan with creamy cheese blend, cherries, and eggs.
Ingredients:
  • 7 pineapple rings
  • cooking spray
  • 1 (8 ounce) package cream cheese
  • 1 cup butter
  • 2 cups white sugar
  • 6 extra large eggs
  • 2 cups self-rising flour
  • 1 teaspoon almond extract
  • 1 teaspoon pineapple extract
  • 3 drops yellow food coloring
  • 2 cups brown sugar
  • 7 maraschino cherries
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C, if you prefer metric). Give a quick spritz of cooking spray to a 10-inch fluted tube pan.
  • In a bowl, combine cream cheese and butter, mixing until creamy using an electric mixer. Blend in white sugar until light and fluffy. Alternate adding eggs and flour, beating well after each addition. Stir in almond extract, pineapple extract, and food coloring, mixing thoroughly.
  • Evenly sprinkle brown sugar in prepared pan. Arrange pineapple rings on sugar and place a cherry in the center of each. Pour batter evenly over pineapples.
  • Bake until the top is a beautiful golden brown and springs back when lightly touched, approximately 45 minutes.

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