Pineapple Upside-Down Pound Cake

Name: Pineapple Upside-Down Pound Cake
Total time: 60 min
Yield: 14 Servings
Ingredients: 1 (8 ounce) package cream cheese; 🧈 1 cup unsalted butter; 2 cups white sugar; 🥚 6 extra-large eggs; 2 cups self-rising flour; 1 teaspoon almond extract; 1 teaspoon pineapple extract; 3 drops yellow food coloring; 2 cups brown sugar

Cost $12, save $20

Source: Recommended by CookPal

60 Min
14 Servings
$12

Pineapple Upside-Down Pound Cake

Cost $12, save $20

Source: Recommended by CookPal

60 Min
14 Servings
$12

INGREDIENTS

Cake Batter
- 1 (8 ounce) package cream cheese
- 🧈 1 cup unsalted butter
- 2 cups white sugar
- 🥚 6 extra-large eggs
- 2 cups self-rising flour
- 1 teaspoon almond extract
- 1 teaspoon pineapple extract
- 3 drops yellow food coloring
Topping
- 2 cups brown sugar

STEPS

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

Beat cream cheese and butter together using an electric mixer until creamy. Add white sugar and beat until light and fluffy. Alternate adding eggs and flour, beginning and ending with an egg. Beat in almond extract, pineapple extract, and food coloring.

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

Pour the batter evenly over the arranged topping layers.

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

NUTRIENTS

Per 1 serving

🔥

488

Calories

6
Protein
70
Carbs
21
Fats

💡 Ensure the cream cheese and butter are at room temperature for easier blending.For added flavor, use fresh pineapple and cherries for the topping.Let the cake cool slightly before flipping it out of the pan to keep the topping intact.