Pineapple Upside-Down Cake

Flip it!


* 5 Tbsp.Of melted butter.

* 2 Tbsp.Of brown sugar.

* 2 Cans. Of pineapple slices, I used the 8-ounces cans.

* 7 maraschino cherries, chopped.

* 1 Cup.Of graham crackers.

* 3 Tbsp.Of white sugar.

* Smooth cream cheese, I used three tubs of 8-ounces.

* 3/4 Cup.Of white sugar.

* 3/4 Cup.Of bitter cream.

* 2 Tsp.Of vanilla extract.

* 3 whole eggs


First, you need to heat the oven to 325 degrees Fahrenheit (165 degrees Celsius).

In a 9-inch pie pan, combine 2 tablespoons of butter and brown sugar until well combined; spread the mixture gently to cover the bottom of the pan.

Place pineapple slices on top of the ice cream. Using a cherry, place one in the center of each piece of bread.

In a small mixing dish, combine the graham crackers, three teaspoons white sugar, and three tablespoons butter; thoroughly combine. Pineapple slices that have been squeezed.

In a mixing basin, whisk together the cream cheese and three-quarter cup white sugar until well combined. Add the bitter cream and vanilla essence and mix well. Make sure to thoroughly mix everything.

Add the eggs one at a time, mixing at low speed after each addition until everything is well combined, and now you need to pour your batter into the cake mold.

Bake in the preheated oven until the center is almost done, about 55 minutes to an hour.

To remove the cake from the pan, run a knife down the interior edge of the pan. Allow it to cool fully, which should take about 30 minutes.

Remove the pan from the oven and turn it over onto a serving dish, and of course, put it in the refrigerator for at least three hours before serving.