Pineapple Cream Cheese Pound Cake
Ingredients
For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
1 cup crushed pineapple, well-drained
For the Glaze (optional but recommended):
2 cups powdered sugar
2–3 tbsp pineapple juice (from drained pineapple)
1 tsp vanilla extract
Instructions
Make the Cake:
Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan.
In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In another bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the creamed mixture, mixing until just combined.
Stir in vanilla extract and crushed pineapple.
Pour batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then remove and place on a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth and pourable.
Drizzle over cooled cake, letting it drip beautifully down the sides.