THE INGREDIENTS LIST:
1 Cup.Of unsalted butter, softened.
8-oz.Of cream cheese, softened.
3 Cups.Of granulated sugar.
6 large eggs
3 Cups.Of all-purpose flour.
1/2 Tsp.Of baking powder.
1/2 Tsp.Of salt.
1 Tsp.Of vanilla extract.
1 Cups.Of crushed pineapple, drained.
Set the oven to 325 degrees Fahrenheit (163 degrees Celsius). To guarantee that the cake comes out easily after baking, grease and flour a bundt pan.
In a large mixing bowl, whisk together the softened butter and cream cheese until smooth and creamy.
Add the granulated sugar gradually to the butter and cream cheese mixture. Continue to whisk the ingredients until it is light and fluffy. Beat in the eggs one at a time, beating well after each addition.
Whisk together the flour, baking powder, and salt in a separate basin. Add the dry ingredients to the liquid components gradually, mixing until just mixed.
To increase the taste of the pound cake batter, stir in the vanilla essence. Fold in the drained smashed pineapple gently until it is uniformly distributed throughout the batter.
Smooth the top of the batter in the prepared bundt pan. Bake for 1 hour and 15 minutes in a preheated oven, or until a toothpick inserted into the middle comes out clean.
Allow the cake to cool for 15 minutes in the pan before transferring it to a wire rack to cool entirely. When completely cool, slice and serve.