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Desserts

White Chocolate-Pineapple Pound Cake

photo by:kraft
It only takes 20 minutes to get this rich, moist White Chocolate-Pineapple Pound Cake into the oven. The key to its moistness? Cream cheese.
time
prep:
20 min
total:
1 hr 40 min
servings
total:
20 servings

What You Need

3
cups  flour
1
tsp.  CALUMET Baking Powder
1
cup  butter, softened
2
cups  sugar
5
 eggs
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), melted, cooled slightly
1
Tbsp.  vanilla
1
container  (8 oz.) PHILADELPHIA Honey Pecan Cream Cheese Spread
1
can  (8 oz.) crushed pineapple in juice, undrained

Make It

HEAT oven to 350°F.

LIGHTLY grease and flour 12-cup fluted tube pan. Mix flour and baking powder; set aside.

BEAT butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with cream cheese spread, beating until well blended after each. Stir in pineapple; pour into prepared pan.

BAKE 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula. Invert cake onto rack; gently remove cake. Cool completely.

Kraft Kitchens Tips

Size-Wise
Enjoy this moist and flavorful cake but remember to keep tabs on portions.
Variation
Pound cake can be baked in loaf pans. Prepare batter as directed; pour into 2 greased and floured 9x5-inch loaf pans. Bake at 350°F for 1 hour to 1 hour 15 min. or until toothpick inserted in centers comes out clean. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Substitute
Substitute a 10-inch tube pan for the 12-cup fluted tube pan.
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