Delicious Pineapple Cream Cheese Pound Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1 1/2 cups unsalted butter, softened
02 - 8 oz cream cheese, softened
03 - 3 cups granulated sugar
04 - 6 large eggs, at room temperature
05 - 3 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1 cup crushed pineapple, drained
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon almond extract (optional)

→ For the Glaze

11 - 1 cup powdered sugar
12 - 2–3 tablespoons pineapple juice (reserved from the crushed pineapple)
13 - 1/4 teaspoon vanilla extract

# Instructions:

01 - Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
02 - In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar, beating until light and fluffy, about 3–4 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the crushed pineapple, vanilla extract, and almond extract (if using).
03 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
04 - In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.
05 - Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
06 - Slice and enjoy! This cake pairs wonderfully with a cup of coffee or tea.

# Notes:

01 - Ensure the cream cheese and butter are fully softened for a smooth batter.
02 - For an extra touch, top the glazed cake with toasted coconut or chopped pecans.
03 - Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

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