Pineapple Cream Cheese Pound Cake


°1 ½ cups of butter
°2 ½ cups granulated sugar
°1 teaspoon pineapple extract
°1 teaspoon vanilla extract
°five eggs
°1 cup crush pineapple
°three cups flour
°1 teaspoon baking powder
°½ teaspoon of salt
°Cream Cheese Frosting:
°four oz.  cream cheese
°2 c powder sugar
°2 tablespoons crush pineapple


Preheat oven to 325°F. Butter and flour a standard tube pan or spray with cooking spray. Put aside.
In the bowl of a stand mixer, cream collectively the butter, sugar, pineapple and vanilla extracts. Beat on medium-excessive speed for 2-three mins.

Add the eggs one at a time, beating nicely after every addition.
Stop and scrape the sides of the bowl.
Sifting dry substances collectively. Lower the speed of the mixer and upload alternately with the overwhelmed pineapple. Once the whole thing has been added, beat for 1 minute or till nicely blended.
Pour batter to organized pan. Bounce off the counter to settle.

Bake for fifty five mins. Then covering the pinnacle with a bit of aluminum foil and preserve baking for an extra 20 mins or till a cake tester inserted withinside the middle comes out clean.

Cool absolutely in pan on a twine rack earlier than frosting.
To make the icing, the usage of a mixer, cream the softened cream cheese then upload the powdered sugar. Continue beating till smooth. Stir withinside the crush pineapple with the aid of using hand.

Invert the cake from the pan onto a platter then drizzle or glaze with the frosting.
Keep refrigerated till ready to serve.

Enjoy !