Pineapple Cream Cheese Pound Cake

Ingredients

For the Cake:

• 1½ cups butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp vanilla extract

• ½ cup crushed pineapple (drained)

For the Caramelized Pineapple Topping:

• ½ cup butter, melted

• ½ cup brown sugar, packed

• 1 can pineapple slices (rings), drained

Optional:

• Cream cheese filling (for extra decadence)

Instructions

1. Prepare the pan and topping. Preheat oven to 325°F (163°C). Grease a bundt or tube pan. Pour the melted butter and brown sugar into the bottom of the pan, stirring to combine. Arrange the pineapple slices evenly over the mixture.

2. Cream the butter, cream cheese, and sugar. In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until light and fluffy.

3. Add the eggs. Beat in the eggs one at a time, mixing well after each addition.

4. Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Finish the batter. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the vanilla extract and crushed pineapple.

6. Assemble and bake. Pour the batter evenly over the pineapple topping in the prepared pan. Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

7. Flip and cool. Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate so the pineapple topping faces up. Allow to cool completely.

8. Serve. Slice, serve, and enjoy!

Optional: For an even richer cake, add a layer of cream cheese filling before baking.