Pineapple Cream Cheese Pound Cake

1 cup unsalted butter, softened

1 (8 oz) package cream cheese, softened

2 ½ cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

1 cup crushed pineapple, drained

½ cup pineapple juice

For the glaze:

1 cup powdered sugar

2 tablespoons pineapple juice

1 teaspoon vanilla extract

Directions:

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.

In a large bowl, beat the butter and cream cheese until smooth. Add the sugar and beat until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Fold in the crushed pineapple and pineapple juice until evenly incorporated.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Prep Time: 15 minutes | Cooking Time: 80 minutes | Cooling Time: 30 minutes | Total Time: 2 hours 5 minutes

Kcal: 420 kcal | Servings: 12 slices