Pineapple Cream Cheese Pound Cake
Ingredients:
1 box yellow cake mix (preferably with pudding in the mix)
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1/2 cup pineapple juice (from canned pineapple)
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
Powdered sugar (for dusting, optional)
Directions:
Alright y’all, let’s get that oven preheated to 325°F (165°C), and grease up a 10-inch bundt pan. Don’t skip this step—trust me, you want that cake to come out nice and easy.
Now, in a big ol’ mixing bowl, cream together the softened butter and cream cheese until it’s smooth as silk. Then, add in your granulated sugar and beat until it’s light and fluffy.
We’re makin’ magic here!
Next, crack in those eggs one at a time, makin’ sure each one’s fully incorporated before adding the next. Stir in the vanilla extract and pineapple juice, and keep that mixer going until it’s all nice and blended.
Slowly fold in the yellow cake mix, just until everything’s combined. Don’t overdo it—you want it to stay light and fluffy. Finally, toss in the crushed pineapple, mixin’ it in gently so that it’s evenly spread through the batter.
Pour that batter into your prepared bundt pan, spread it out evenly, and pop it in the oven for about 55–60 minutes. Keep an eye on it and check with a toothpick around the 55-minute mark.
When it comes out clean, you’re golden.
Once it’s done, let it cool in the pan for about 10–15 minutes, then turn it out onto a cooling rack to cool completely. If you’re feelin’ fancy, dust the top with a little powdered sugar.
Slice it up and serve—it’s light, sweet, and oh-so-tropical. Perfect for a family gathering or when you just need a little slice of happiness!