Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple (well-drained)
- 2 tbsp pineapple juice (reserved from the can)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
- In a large bowl, beat together the butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture into the wet mixture, mixing on low speed.
- Gently fold in the crushed pineapple and 2 tbsp pineapple juice.
- Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
- For glaze: whisk together powdered sugar and pineapple juice until smooth. Drizzle over cooled cake.
Would you like me to also make this in a short & quick version (like for YouTube description or a recipe card), or keep it in this detailed style?