Pineapple cream cheese Pound Cake

Ingredients:

• 1 cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup crushed pineapple (drained)

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
2. Mix butter and cream cheese: Beat the softened butter and cream cheese together until smooth and creamy.
3. Add sugar and eggs: Gradually mix in the sugar, then add the eggs one at a time, beating well after each.
4. Combine dry ingredients: In a separate bowl, mix together the flour, baking powder, and salt.
5. Add dry ingredients and sour cream: Slowly add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined.
6. Fold in pineapple: Gently fold in the drained crushed pineapple.
7. Bake: Pour the batter into your prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool for about 15 minutes before removing it from the pan. Then let it cool completely before serving