Pineapple Cream Cheese Pound Cake

Preheat the Oven: Set your oven to 325°F (163°C) to ensure the cake bakes slowly and evenly.
Grease and Flour the Bundt Pan: Grease a bundt pan generously, then dust with flour to prevent sticking. You could also use a baking spray with flour to make this step even easier.

In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat until smooth and creamy.
This step is crucial as it’s the base for the cake’s tender texture, so take your time and ensure it’s thoroughly blended.

Slowly add the granulated sugar to the butter and cream cheese mixture. Beat continuously until the mixture becomes light, fluffy, and airy. This usually takes about 3-5 minutes.

Add the eggs one at a time, making sure each egg is fully mixed in before adding the next. This ensures a smooth, homogenous batter and helps avoid a dense texture.

In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to over-mix, as this can result in a tougher cake.

Stir in the vanilla extract to give a hint of warmth.
Gently fold in the drained crushed pineapple so it’s evenly distributed throughout the batter. This will add bursts of fruity flavor in each bite.

Pour the batter into the prepared bundt pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.

Place the cake in the oven and bake for approximately 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

In a small bowl, combine powdered sugar and softened cream cheese.
Add 2 tablespoons of pineapple juice and vanilla extract (if using). Stir until smooth. If the glaze seems too thick, add a bit more pineapple juice, one teaspoon at a time, until you reach the desired consistency.

Once the cake is completely cool, place it on a wire rack over a baking sheet to catch any glaze drips.
Pour or drizzle the glaze evenly over the cake, letting it flow down the sides. Use a spatula to gently spread the glaze if needed.

Draining the Pineapple: Make sure to drain the crushed pineapple thoroughly. Too much liquid can affect the cake’s texture.
Patience with Creaming: Creaming the butter and cream cheese until fluffy is key for a soft cake texture. This step creates air pockets that expand during baking, so don’t rush it!
Bundt Pan Prep: To prevent sticking, make sure your bundt pan is well-greased and floured. Baking spray with flour can be a helpful alternative.

Serve: Slice and serve your Pineapple Cream Cheese Pound Cake as is, or with a dollop of whipped cream for extra indulgence.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: You can freeze slices for up to 2 months; just thaw at room temperature before serving.