Ingredients
- 3 sticks unsalted butter (softened)
- 1 1/2 cups lite brown sugar
- 1 (8-ounce) package cream cheese (softened)
- 1 cup regular sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup crushed pineapple (drained)
- 3 cups Swans Down Cake Flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons crushed pineapple
- Pineapple juice (to taste)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt or 9×13-inch pan.
- In a large bowl, beat softened butter, cream cheese, and regular sugar until smooth. Add lite brown sugar and combine well.
- Incorporate eggs one at a time followed by vanilla extract until blended.
- In another bowl, whisk together cake flour, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture while alternating with buttermilk and sour cream. Do not overmix.
- Gently fold in well-drained crushed pineapple.
- Pour batter into the prepared pan and smooth the top. Bake for about 60 minutes or until a toothpick comes out clean.
- Allow cooling before icing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 34g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Ensure butter and cream cheese are softened for easy mixing. Drain canned pineapple thoroughly to prevent excess moisture in the batter. Consider adding chopped nuts or coconut flakes for extra texture.