Pineapple cream cheese pound cake
Ingredients:
1 1/2 mugs unsalted butter, at room temperature
1 (8 oz) bundle cream cheese, at room temperature
3 mugs granulated sugar
6 expansive eggs
3 glasses all-purpose flour
1/2 tsp heating powder
1/2 tsp salt
1 tsp vanilla extract
1 (20 oz) can smashed pineapple, drained
Pineapple cream cheese pound cake
Instructions:
Preheat your broiler to 325°F (165°C). Oil a 10-inch bundt dish with non-stick cooking spray.
In a expansive blending bowl, beat the butter, cream cheese, and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a partitioned bowl, whisk together the flour, heating powder, and salt.
Gradually include the dry fixings to the butter blend, blending until fair combined.
Stir within the vanilla extricate and smashed pineapple.
Pour the hitter into the arranged bundt skillet and smooth the best with a spatula.
Bake for 1 hour and 30 minutes, or until a toothpick embedded into the center of the cake comes out clean.
Let the cake cool within the dish for 10-15 minutes some time recently modifying it onto a wire rack to cool totally.
Slice and serve as wanted.