Christmas Cream Cheese Pound Cake

🧂 Ingredients

• 8 oz. pkg. cream cheese

  softened
• 1 1/2 cups unsalted butter

  softened (no substitutes) (3 sticks)
• 3 cups cake flour

  NOT regular all-purpose flour
• 3 cups granulated sugar
• 6 large eggs
• 1 1/2 tsp. real vanilla extract

  no imitation vanilla
• 16 oz. container Paradise pineapple candied fruit

  assorted colors (reserve 8 to 10 pieces for decoration)
• 2 cups powdered sugar
• 1 tsp. pineapple extract
• 2 to 2 1/2 tbsp. 2% milk

  or half-and-half (or more as needed)

Instructions

• 1 Drain the pineapple on paper towels and wipe off any excess syrup.
• 2 Cream butter and cream cheese in a large mixing bowl with an electric mixer.
• 3 Add granulated sugar, eggs and vanilla and mix again.
• 4 Add flour and mix again.
• 5 Beat well until ingredients are smooth and creamy.
• 6 Stir in pineapple gently.
• 7 Grease and flour a 10-inch Bundt pan very generously.
• 8 Spoon batter into prepared pan.
• 9 Bake about 1 hour and 15-20 minutes at 350°.
• 10 To test for doneness, insert knife or bamboo skewer to the bottom of the pan. If
  it comes out goopy, continue cooking until it comes out clean.
• 11 Cool completely before removing from pan.
• 12 Invert cake to serving plate.
• 13 Drizzle with icing.
• 14 Top with additional candied pineapple pieces.
• 15 Whisk powdered sugar, pineapple extract and milk in a medium mixing bowl until
  smooth and no lumps remain.
• 16 Drizzle icing over top of cooled cake.
• 17 Press pineapple pieces evenly over top of the cake, as desired.
• 18 Serve.

Nutrition Info