My husbands exact words after his first bite, “Oh my god, Betty, this is so fantastic!

This Pineapple Cream Cheese Pound Cake is a moist and flavorful twist on a classic. The addition of cream cheese and crushed pineapple creates a tender crumb and a delightful tropical tang. This rich cake is perfect for any occasion and is enhanced by a sweet pineapple glaze.

Ingredients:

For the Cake

For the icing

Instructions:

For the Cake:

1. Preheat your oven to 325°F (160°C). Grease and flour a standard loaf pan or Bundt pan.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and cream cheese until light and fluffy.
3. Gradually add the regular sugar and continue to cream until well combined and smooth.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the pure vanilla extract.
6. In a separate bowl, whisk together the cake flour, baking powder, and salt.
7. In another bowl, combine the buttermilk and sour cream.
8. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk-sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
9. Gently fold in the drained crushed pineapple.
10. Pour the batter into the prepared baking pan.
11. Bake for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven. Start checking for doneness around the 55-minute mark.
12. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

For the Icing:

1. In a medium bowl, whisk together the powdered sugar and melted butter until smooth.
2. Stir in the 2 tablespoons of crushed pineapple.
3. Add pineapple juice, one teaspoon at a time, until the icing reaches your desired consistency for drizzling or spreading.
4. Once the cake is completely cool, drizzle or spread the icing evenly over the top.
5. Let the icing set before slicing and serving.