INGREDIENTS
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 (20 oz) can crushed pineapple, well-drained (reserve 2–3 tbsp juice for glaze, optional)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons reserved pineapple juice or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.
- Cream the butter and cream cheese together in a large bowl until smooth and fluffy.
- Add sugar gradually and continue beating until light and creamy, about 3–5 minutes.
- Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the drained crushed pineapple gently.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
- (Optional Glaze): Mix powdered sugar, pineapple juice (or milk), and vanilla until smooth. Drizzle over cooled cake.
Let me know if you’d like a coconut twist or cream cheese swirl inside!