Pineapple Cream Cheese Pound Cake

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Ingredients

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple (drained well)
  • ½ cup pineapple juice (reserved from can)

Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons pineapple juice

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
  2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with the pineapple juice.
  6. Fold in the crushed pineapple until evenly distributed.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. (Optional) Prepare glaze by mixing powdered sugar and pineapple juice until smooth. Drizzle over cooled cake.

Would you like me to also make this recipe in a short & simple version (only main steps and fewer ingredients) for quick use?

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