Name: Pineapple Upside-Down Pound Cake
Prep time: 25 min
Cook time: 25 min
Yield: 14
Ingredients: Cooking spray -; Cream cheese - 1 (8 ounce) package; Butter - 1 cup; White sugar - 2 cups; Eggs - 6 extra large; Self-rising flour - 2 cups; Almond extract - 1 teaspoon; Pineapple extract - 1 teaspoon; Yellow food coloring - 3 drops; Brown sugar - 2 cups; Pineapple rings - 7; Maraschino cherries - 7

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Upside-Down Pound Cake

1. Cooking spray -

2. Cream cheese - 1 (8 ounce) package

3. Butter - 1 cup

4. White sugar - 2 cups

5. Eggs - 6 extra large

6. Self-rising flour - 2 cups

7. Almond extract - 1 teaspoon

8. Pineapple extract - 1 teaspoon

9. Yellow food coloring - 3 drops

10. Brown sugar - 2 cups

11. Pineapple rings - 7

12. Maraschino cherries - 7

How to cook deliciously - Pineapple Upside-Down Pound Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.

2. Stage

Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.

3. Stage

Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.

4. Stage

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