Pineapple Cream Cheese Pound Cake
Are you craving a delectable dessert that combines the richness of cream cheese with the tropical sweetness of pineapple? Look no further! Try our mouthwatering Pineapple Cream Cheese Pound Cake that’s bound to impress your taste buds.
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Ingredients for Pineapple Cream Cheese Pound Cake:
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| Ingredient | Quantity |
|---|---|
| 1 box yellow cake mix | – |
| 1 can (20 oz) crushed pineapple, drained | – |
| 1 package (8 oz) cream cheese, softened | – |
| 1/2 cup (1 stick) unsalted butter, softened | – |
| 4 eggs | – |
| 1 teaspoon vanilla extract | – |
| 1/2 cup powdered sugar | – |
Step-by-Step Instructions:
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1. Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan for easy release.
2. Cream Cheese and Butter Mixture:
- In a spacious mixing bowl, achieve a smooth and creamy texture by creaming together the softened cream cheese and butter.
3. Add Eggs and Blend:
- Add the eggs one at a time, ensuring thorough mixing after each addition to fully incorporate them.
4. Combine Dry Ingredients:
- Gently stir in the yellow cake mix, vanilla extract, and powdered sugar until the batter is well blended and smooth.
5. Incorporate Crushed Pineapple:
- Carefully fold in the crushed pineapple, ensuring even distribution throughout the batter.
6. Pour Batter into Bundt Pan:
- Pour the batter into the prepared bundt pan, smoothing the top to ensure an even bake.
7. Bake to Perfection:
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
