Pineapple Upside-Down Pound Cake

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.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 488 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter
• 1 teaspoon almond extract
• 1 (8 ounce) package cream cheese
• 3 drops yellow food coloring
• 2 cups self-rising flour
• 2 cups brown sugar
• cooking spray
• 7 maraschino cherries
• 1 teaspoon pineapple extract
• 6 extra large eggs
• 7 pineapple rings

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.