Pineapple cream cheese pound cake

11/2 cups unsalted butter, at room temperature
1(8 oz) package cream cheese, at room temperature
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1(20 oz) can crushed pineapple, drained Instructions:
Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan with non-stick cooking spray.
In a large mixing bowl, beat the butter, cream cheese, and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Stir in the vanilla extract and crushed pineapple.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Slice and serve as desired.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button