Pineapple Cream Cheese Pound Cake

Ingredients:

For the Cake:

1 ½ cups unsalted butter, softened

1 package (8 oz) cream cheese, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup crushed pineapple, drained well

1 tsp vanilla extract

For the Glaze (Optional):

1 cup powdered sugar

2 tbsp pineapple juice

1 tsp vanilla extract

Instructions:

Preheat Oven:

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan, or spray it with baking spray.

Cream Butter, Cream Cheese, and Sugar:

In a large bowl, beat the butter and cream cheese together until smooth and fluffy. Gradually add the sugar, beating well after each addition.

Add Eggs:

Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.

Combine Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in Pineapple and Vanilla:

Gently fold in the drained crushed pineapple and vanilla extract, ensuring they are evenly distributed in the batter.

Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Prepare the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over the cooled cake.

Serve:

Slice and enjoy this rich and tropical pound cake, perfect for any occasion!

Prep Time: 20 minutes

Cook Time: 75-85 minutes

Total Time: ~1 hour 45 minutes

Servings: 12-16