Pineapple Cream Cheese Pound Cake

Ingredients:

• 1 ½ cups butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup crushed pineapple, drained
• 1 can pineapple slices (for topping)
• ½ cup butter, melted
• ½ cup brown sugar

Instructions:

1. Prepare the Topping:
   Pour the melted butter and brown sugar into a greased bundt pan or loaf pan.
   Arrange the pineapple slices on top of the sugar mixture.
2. Make the Batter:
   In a large bowl, beat softened butter, cream cheese, and sugar until light and fluffy.
   Add the eggs one at a time, beating well after each addition.
   Mix in the flour, baking powder, and salt until just combined.
   Stir in vanilla extract and crushed pineapple.
3. Assemble and Bake:
   Pour the batter evenly over the pineapple topping in the prepared pan.
   Bake at 325°F (160°C) for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Flip:
   Allow the cake to cool for 10–15 minutes before inverting onto a serving plate.
   Let cool completely before slicing.
5. Optional Cream Cheese Filling:
   For extra richness, mix together 4 oz cream cheese, ¼ cup sugar, and 1 egg.
   Spoon it into the center of the batter before baking for a creamy surprise layer.

Storage:

Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Best served slightly warm or at room temperature.