Pineapple Upside Down Cake

Is there anything more classic than a pineapple upside-down cake? This recipe is easy to follow and perfect for any occasion. The sweet, juicy pineapple is the perfect contrast to the rich, buttery cake.

INGREDIENTS:

3 Tbsp. Granulated sugar

¾ C. Granulated sugar

5 Tbsp. Butter , melted

24 oz. Cream cheese , softened

2 Tbsp. Brown sugar

2 Cans pineapple slices

¾ C. Bitter cream

7 Maraschino cherries , chopped

2 tsp. Vanilla

1 C. Graham cracker crumbs

3 Eggs, Large

DIRECTIONS:

Heat the oven to 325 degrees, and prepare a 9-inch springform pan.

Stir together the 2 Tbsp of brown sugar and 2 Tbsp of melted butter, and layer it in the bottom of the pan.

Top the butter mixture with the slices of pineapple, and place a cherry in the center of each pineapple slice.

Blend together 3 Tbsp of melted butter, 3 Tbsp of granulated sugar, and the graham cracker crumbs. Spread the mixture over the pineapple slices in the pan.

Beat together the cream cheese, bitter cream, the remainder of the granulated sugar, and the vanilla until smooth and creamy.

Whisk in the eggs.

Pour the mixture into the pan, and bake for 55-60 minutes.

Let the cake cool for 30 minutes, run a knife around the outside edge, and release from the springform pan.

Turn the cake over onto a platter or serving plate, and chill for at least 3 hours before serving.

Nutrition