“My husband called *this* cake ‘a slice of paradise’—and I couldn’t agree more! 
Get ready for the MOST decadent, moist, and unbelievably delicious Pineapple Cream Cheese Pound Cake you’ve ever tasted!”
Get ready for the MOST decadent, moist, and unbelievably delicious Pineapple Cream Cheese Pound Cake you’ve ever tasted!”**Pineapple Cream Cheese Pound Cake**
This cake is pure bliss – the tang of cream cheese, the sweetness of pineapple, and that perfect pound cake density. It’s a showstopper that’s surprisingly easy to make!
**Yields:** 12-16 servings
**Prep time:** 25 minutes
**Bake time:** 1 hour 15 minutes – 1 hour 30 minutes
**Ingredients:**
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1 ½ cups (3 sticks) unsalted butter, softened
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* 8 oz cream cheese, softened
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* 3 cups granulated sugar
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* 6 large eggs
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* 3 cups all-purpose flour
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* ½ teaspoon salt
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* 1 teaspoon vanilla extract
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* 1 (8-ounce) can crushed pineapple, well-drained
**Equipment:**
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A 10-inch bundt pan or a 9×5 inch loaf pan
**Instructions:**
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**Preheat and Prep:** Preheat your oven to 325°F (160°C). Generously grease and flour your bundt pan or loaf pan, making sure to get into all the nooks and crannies.
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2. **Cream Butter & Cream Cheese:** In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. This usually takes about 5-7 minutes with an electric mixer.
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3. **Add Sugar:** Gradually add the granulated sugar to the creamed mixture, beating until well combined and the mixture is pale and fluffy.
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4. **Incorporate Eggs & Vanilla:** Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.
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5. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour and salt.
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6. **Alternate Dry and Wet:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix!
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7. **Fold in Pineapple:** Gently fold in the well-drained crushed pineapple with a spatula.
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8. **Pour into Pan:** Pour the batter evenly into your prepared pan.
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9. **Bake:** Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
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10. **Cool:** Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely.
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11. **Serve:** This cake is amazing on its own or with a simple dusting of powdered sugar. Enjoy every heavenly bite!
Happy baking, everyone! Let me know if you try this one!