Pineapple Cream Cheese Pound Cake

Ingredients for Pineapple Cream Cheese Pound Cake

Unsalted Butter – Melted Butter will be one of the main flavors or this pound cake. I use unsalted so I can control the salt level myself.

Granulated Sugar – Pound cakes should be sweet and this is one of several sweeteners in this recipe.

Brown Sugar – Brown sugar adds moisture to this cake and I love the flavor of pineapple and brown sugar together!

Eggs – One of the distinguishing qualities of a pound cake is the large amount of eggs.

Vanilla Extract – Vanilla adds great base flavor to many baked goods.

Sour Cream – Sour cream brings a lot of moisture to this cake.

Cream Cheese – Cream cheese adds moisture, texture and flavor to this Pineapple Cream Cheese Pound Cake.

Crushed Pineapple – I use canned pineapple with the juice for my crushed pineapple.

Lime – Fresh lime juice and zest is used in the cake and in the honey buttercream frosting.

Cake Flour – I prefer cake flour over all purpose flour in my pound cakes. It gives a little lightness but the focus is still on the butter and moist cake.

Baking Powder – This leavening agent brings a little lift.

Kosher Salt – Salt helps bring out the flavors of all the ingredients.

Honey – I like to use Local Hive Honey for my recipes. It’s a raw honey that you can find online or some local grocery stores.

Powdered Sugar – Also known as confectioner’s sugar, this will be used when making the buttercream frosting.

Milk – I use whole milk when thinning out my buttercream.

Fresh Pineapple (optional)- Fresh pineapple can be used to garnish the top of the pound cake if you like.

1 box yellow cake mix

1 can (20 oz) crushed pineapple, drained

1 package (8 oz) cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

4 eggs

1 teaspoon vanilla extract

1/2 cup powdered sugar

Instructions: