Pineapple Cream Cheese Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan for easy release.

In a large mixing bowl, cream together the softened cream cheese and butter until smooth and creamy.

Add the eggs one at a time, beating well after each addition to incorporate fully.

Gently stir in the yellow cake mix, vanilla extract, and powdered sugar until the batter is well blended and smooth.

Fold in the crushed pineapple, distributing it evenly throughout the batter.

Pour the batter into your prepared bundt pan, smoothing the top to ensure an even bake.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.