Pineapple Upside-Down Pound Cake
Description
This pineapple upside-down pound cake recipe is made in a fluted tube pan and filled with pineapple, cherries, cream cheese, plus white and brown sugar.
Ingredients
•
cooking spray
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1 (8 ounce) package cream cheese
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1 cup butter
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2 cups white sugar
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6 extra large eggs
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2 cups self-rising flour
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1 teaspoon almond extract
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1 teaspoon pineapple extract
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3 drops yellow food coloring
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2 cups brown sugar
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7 pineapple rings
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7 maraschino cherries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10-inch fluted tube pan with cooking spray.
2
Beat cream cheese and butter together in a bowl using an electric mixer until creamy. Add white sugar; beat until light and fluffy. Add eggs, alternating with flour, starting and ending with an egg, beating well after each addition. Beat in almond extract, pineapple extract, and food coloring.
3
Pour brown sugar evenly into bottom of the prepared pan. Arrange pineapple rings on top; place 1 cherry in center of each ring. Pour batter evenly over pineapple rings.
4
Bake in the preheated oven until top is golden brown and springs back when lightly pressed, about 45 minutes.