Pineapple Cream Cheese Pound Cake
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
8 ounces of cream cheese, softened
3 cups granulated sugar
6 large eggs
1 can (20 ounces) of crushed pineapple, drained
1 teaspoon vanilla extract
Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl or the bowl of a stand mixer, cream together the butter, cream cheese, and sugar until light and fluffy, about 5 minutes.
Beat in the eggs one at a time, scraping down the bowl as needed.
Add the dry ingredients to the wet ingredients in three parts, alternating with the crushed pineapple. Mix until just combined.
Stir in the vanilla extract.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Tips for Success:
Make sure your butter and cream cheese are softened to room temperature before starting the recipe. This will ensure that they cream together properly.
Drain the crushed pineapple well before adding it to the batter. Excess liquid can make the cake too moist and dense.
Don’t overmix the batter once you add the dry ingredients. Overmixing can lead to a tough cake.
Let the cake cool completely before slicing and serving. This will help it set up properly and ensure that it holds its shape.
Want to switch up the flavors of this pound cake? Here are a few ideas: