Description
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.
Ingredients
- cooking spray
- 1 (8 ounce) package cream cheese
- 1 cup 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
- 7 pineapple rings
- 7 maraschino cherries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until top is golden brown and springs back when touched lightly
- about 45 minutes.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 14