Pineapple Upside-Down Cream Cheese Pound Cake

Follow our step-by-step guide on how to make Pineapple Upside-Down Cream Cheese Pound Cake.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a 10-inch fluted tube pan by giving it a light spray of cooking spray to ensure your cake releases effortlessly.

3. Step 3

   In a mixing bowl, combine cream cheese and butter, then whip them together with an electric mixer until the blend is creamy and smooth, creating a delightful base for your cake.

4. Step 4

   Gradually introduce the white sugar, continuing to mix until the texture becomes light and fluffy, reminiscent of a cloud.

5. Step 5

   Next, add the eggs one at a time, alternating with the self-rising flour, ensuring you start and finish with an egg.

6. Step 6

   Remember to beat well after each addition to achieve a perfectly integrated batter.

7. Step 7

   Infuse your creation with almond extract, pineapple extract, and a touch of yellow food coloring, stirring until everything is harmoniously combined.

8. Step 8

   Now, sprinkle brown sugar evenly across the bottom of your prepared pan, creating a sweet foundation.

9. Step 9

   Arrange the pineapple rings atop the brown sugar, placing a maraschino cherry in the center of each ring for a pop of color and flavor.

10. Step 10

    Gently pour the batter over the beautifully arranged pineapple and cherries, ensuring an even distribution.

11. Step 11

    Slide the pan into your preheated oven and bake for approximately 45 minutes, or until the top turns a lovely golden brown and springs back when lightly touched.

12. Step 12

    Your kitchen will soon be filled with the irresistible aroma of baking, promising a delicious treat ahead.