Ingredients
– 1 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 cup crushed pineapple, drained
– 2 tsp vanilla extract
– Zest of 1 lemon (optional, but gives a lovely brightness)
Equipment Needed
– Mixing bowls
– Electric mixer
– Rubber spatula
– 10-inch bundt pan or loaf pan
– Measuring cups and spoons
– Cooling rack
– Parchment paper (optional)
– Plastic wrap or cake dome for storage
Step-by-Step Instructions
To start, preheat your oven to 325°F (163°C). I recommend greasing and flouring your bundt pan—this helps prevent the cake from sticking and ensures you’ll have a beautiful presentation. In a large mixing bowl, I cream together the softened butter and cream cheese until it’s light and fluffy, which usually takes a couple of minutes. After that, gradually add the sugar, mixing until everything is combined and smooth. The texture at this stage is delightful; it almost resembles whipped cream! (See the next page below to continue steps…)