- Preheat the oven to 325 degrees F (165 degrees C).
- In a 9-inch pie pan, combine 2 tablespoons of melted butter and brown sugar until well blended. Gently spread the mixture to cover the bottom of the pan.
- Place the pineapple slices on top of the butter-sugar mixture. Use a maraschino cherry to place one in the center of each pineapple slice.
- In a small mixing dish, combine the graham crackers, 3 teaspoons of white sugar, and 3 tablespoons of melted butter. Mix well. Crumble the mixture over the pineapple slices.
- In a mixing bowl, whisk together the cream cheese and 3/4 cup of white sugar until well blended. Add the bitter cream and vanilla extract, and blend well to ensure everything is combined.
- Add the eggs one at a time, mixing on low speed after each addition until well blended. Pour the batter into the cake pan.
- Bake in the preheated oven until the center is almost set, about 55 minutes to an hour. To check if it’s done, insert a toothpick into the center of the cake – if it comes out clean, it’s ready!
- Once baked, run a knife around the inside edge of the pan to loosen the cake. Let it cool completely, which should take about 30 minutes.
- Carefully invert the cake onto a serving platter, ensuring that the pineapple slices are facing up. Place the cake in the refrigerator for at least three hours before serving to allow it to set.
- Now, all that’s left to do is dig in and enjoy this tropical delight! Serve it as is or with a dollop of whipped cream for an extra touch of indulgence.
Don’t be afraid to share this recipe with your friends – they won’t believe you made such a delicious dessert from scratch! So gather your ingredients, preheat your oven, and get ready to indulge in the sweet and tangy flavors of this Pineapple Upside-Down Cake. Enjoy!
