Pineapple Cream Cheese Pound Cake
Ingredients
For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
1 cup crushed pineapple, well-drained
For the Pineapple Glaze:
2 cups powdered sugar
3–4 Tbsp pineapple juice (from drained pineapple or canned juice)
1–2 Tbsp crushed pineapple (optional, for texture)
Instructions
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
Cream butter and cream cheese together with an electric mixer until smooth and fluffy. Add sugar gradually and beat until light and creamy (about 4–5 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until incorporated.
Fold in crushed pineapple gently with a spatula.
Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
Cool in the pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
Pineapple Glaze
In a bowl, whisk together powdered sugar and pineapple juice until smooth and pourable.
Stir in a spoonful of crushed pineapple if you want extra fruitiness.
Drizzle generously over the cooled cake.