Welcome to the delightful world of baking, where we explore the magic of creating a Pineapple Cream Cheese Pound Cake. This heavenly dessert is a symphony of flavors, blending the richness of cream cheese with the tropical sweetness of pineapple. Let’s embark on a culinary journey and master the art of baking this mouthwatering delight.

Ingredients:

INGREDIENT	QUANTITY
Unsalted Butter	1 1/2 cups, at room temperature
Cream Cheese	1 (8 oz) package, at room temperature
Granulated Sugar	3 cups
Large Eggs	6
All-Purpose Flour	3 cups
Baking Powder	1/2 tsp
Salt	1/2 tsp
Vanilla Extract	1 tsp
Crushed Pineapple (drained)	1 (20 oz) can

Instructions:

1. Preheat Your Oven:
   • Set the oven to 325°F (165°C).
   • Grease a 10-inch bundt pan with non-stick cooking spray.
2. Prepare the Batter:
   • In a large mixing bowl, beat together the unsalted butter, cream cheese, and granulated sugar until the mixture is light and fluffy.
3. Add Eggs Gradually:
   • Add the large eggs one at a time, beating well after each addition.
4. Prepare Dry Ingredients:
   • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Add Vanilla and Pineapple:
   • Stir in the vanilla extract and the drained crushed pineapple, ensuring an even distribution of ingredients.
7. Pour into Bundt Pan:
   • Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8. Bake:
   • Bake for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
   • Let the cake cool in the pan for 10-15 minutes.
10. Invert and Serve:
    • Invert the cake onto a wire rack to cool completely.
    • Slice and serve as desired.