Pineapple Upside-Down Pound Cake

Ingredients

• cooking spray
• 1 package cream cheese , 8 ounce
• 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 dropss yellow food coloring
• 2 cups brown sugar
• 7 pineapples rings
• 7 maraschinos cherries

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 10-inch fluted tube pan with cooking spray.

2. 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. 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. 4

   Bake in the preheated oven until top is golden brown and springs back when lightly pressed, about 45 minutes.