Pineapple Cream Cheese Pound Cake

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice
• 1–2 tablespoons cream cheese, softened
• 1/2 teaspoon vanilla extract (optional)

• Prepare the Oven and Pan:
• Preheat your oven to 325°F (163°C).
• Grease and flour a bundt pan to prevent sticking.
• Mix Butter and Cream Cheese:
• In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
• Add Sugar:
• Gradually add the granulated sugar while beating until the mixture becomes light and fluffy.
• Incorporate Eggs:
• Add the eggs one at a time, mixing well after each addition.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Mix Wet and Dry Ingredients:
• Slowly add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.
• Add Flavor:
• Stir in the vanilla extract and gently fold in the drained crushed pineapple, distributing it evenly.
• Bake the Cake:
• Pour the batter into the prepared bundt pan and smooth the top.
• Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake:
• Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

For the Glaze

• Mix Ingredients:
• In a small bowl, whisk together powdered sugar and softened cream cheese.
• Gradually add pineapple juice and vanilla extract (if using) until the glaze reaches a smooth and pourable consistency.
• Glaze the Cake:
• Place the cooled cake on a wire rack over parchment paper.
• Drizzle the glaze over the cake, using a spoon or spatula to spread it evenly.
• Set and Serve:
• Allow the glaze to set for 15-20 minutes before slicing.

• Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for a smoother batter.
• Properly draining the crushed pineapple prevents excess moisture in the cake.
• If the glaze is too thick, add pineapple juice one teaspoon at a time until desired consistency is achieved.
• For a decorative touch, garnish with toasted coconut or pineapple slices.