Pineapple Cream Cheese Pound Cake
1 box yellow cake mix
1 can crushed pineapple, drained
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract
Powdered sugar for dusting
Preheat oven to 350°F (175°C).
Grease a 9×5 inch loaf pan and set aside.
In a mixing bowl, beat cream cheese and butter until light and fluffy.
Add in the cake mix, eggs, and vanilla extract. Mix well.
Fold in the drained crushed pineapple until evenly combined.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes before removing it from the pan.
Once cooled completely, sprinkle powdered sugar over the top before serving.