New this month
Get the Allrecipes magazine

Pineapple Upside-Down Pound Cake

 made it  |  0 reviews   |   photos
Elizabeth Thompson

"This is one of my favorite pound cakes, made in a Bundt® pan. I specialize in all kind of pound cakes. You can add pieces of pineapple to the cake batter."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 488 cals
Original recipe yields 14 servings (1 cake)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt(R)) with cooking spray.
  2. 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. 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. Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.

Nutrition Facts


Per Serving: 488 calories; 21.4 g fat; 69.5 g carbohydrates; 6.3 g protein; 145 mg cholesterol; 411 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0