I specialize in all kinds of pound cakes, and this is one of my favorite pineapple upside-down pound cake recipes. You bake the cake in a fluted tube pan, and you can add pineapple pieces to the cake batter.
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
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.
Nutrition Facts
Per serving
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