Pineapple Cream Cheese Pound Cake

Ouadie Rhabbouron

👨‍🍳 Instructions

1️⃣ Prepare the Pan & Topping

  1. Preheat the oven to 325°F (163°C). Grease a large bundt or tube pan generously.
  2. Pour melted butter into the bottom of the greased pan, then sprinkle evenly with brown sugar.
  3. Arrange pineapple slices over the brown sugar in a decorative pattern. Set aside while you prepare the batter.

2️⃣ Make the Pound Cake Batter

  1. In a large bowl, cream the softened butter, cream cheese, and sugar together until light and fluffy (about 3–4 minutes).
  2. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
  5. Stir in vanilla extract and crushed pineapple until evenly distributed.

3️⃣ Assemble & Bake

  1. Carefully spoon the batter over the pineapple topping in the prepared pan, spreading it evenly.
  2. Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil during the last 20 minutes if browning too quickly.

4️⃣ Cool & Flip

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