Pineapple Cream Cheese Pound Cake

Instructions:

1. Prepare the topping:

1. Preheat oven to 325°F (163°C).
2. Grease and line a loaf pan (or bundt pan) with parchment paper.
3. In a small bowl, mix melted butter and brown sugar, then pour into the bottom of the pan.
4. Arrange pineapple slices on top of the sugar mixture.

2. Make the cake batter:

5. In a large mixing bowl, beat butter and cream cheese together until smooth.
6. Gradually add sugar and continue beating until light and fluffy.
7. Add eggs, one at a time, mixing well after each addition.
8. In a separate bowl, whisk flour, baking powder, and salt together.
9. Gradually add the dry ingredients to the wet ingredients, mixing on low speed.
10. Stir in vanilla extract and crushed pineapple.

3. Assemble and bake:

11. Carefully pour the batter over the pineapple topping in the pan.
12. Smooth out the top and tap the pan gently to release air bubbles.
13. Bake for 75-90 minutes, or until a toothpick inserted in the center comes out clean.
14. Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving platter.

4. Prepare the cream filling (if using):

15. Beat cream cheese, powdered sugar, and vanilla until smooth.
16. Slowly add heavy cream and beat until thick and fluffy.

5. Assemble the final cake:

17. Once the cake is completely cooled, spread the cream filling between layers or on top as shown in the image.

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Serving Tip:

Refrigerate for 1-2 hours before slicing for cleaner cuts. Serve chilled or at room temperature.

Would you like a sugar-free version? 😊