Ingredients
Ingredients
Here’s what you’ll want to gather before you dive in:
For the Cake:
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1 ½ cups (3 sticks) unsalted butter, room temperature
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1 (8 oz) package cream cheese, room temperature
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3 cups granulated sugar
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6 large eggs
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1 tsp vanilla extract
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3 cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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1 cup crushed pineapple, well-drained (keep that juice for the glaze!)
Optional Pineapple Glaze:
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1 cup powdered sugar
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2–3 tbsp pineapple juice (from your drained pineapple)
Instructions
Set your oven to 325°F. Grease and flour a Bundt pan like your mom taught you (or use nonstick spray, we won’t tell).
In a large bowl, beat the butter and cream cheese together until it’s light, fluffy, and looks like it’s living its best life. This is your base, so take your time.
Gradually add in the sugar while continuing to beat. The mixture should look silky and irresistible. Resist the urge to eat it by the spoonful (or don’t—we’re all friends here).
Add eggs one at a time, mixing well after each. Stir in the vanilla extract and soak in that sweet aroma.
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry mix to the wet ingredients until just combined. Don’t overmix unless you’re aiming for a chewy pound cake (not recommended).
Fold in the drained crushed pineapple. Make sure it’s not too wet—otherwise, your cake might fall like a bad soufflé.
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. Start checking at 70 minutes—every oven is a little moody.
Let the cake cool in the pan for 15–20 minutes before turning it out onto a wire rack. Try not to flip it too early—we’ve all lost a cake that way.
Whisk powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake like the domestic goddess you are.
- Prep Time: 20 minutes
- Cook Time: 75–85 minutes
Nutrition
- Calories: 490
- Sodium: 170mg
- Protein: 6g