Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 (8 ounce) package cream cheese, softened
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (20 ounce) can crushed pineapple, undrained
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
- Step 2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in the softened cream cheese until well combined.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Stir in the crushed pineapple with its juice. Ensure the pineapple is evenly distributed throughout the batter.
- Step 5: Pour the batter into the prepared pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- Don't overmix the batter after adding the flour; a gentle touch ensures a tender, moist crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American