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.
What You Need
Original recipe yields 20 servings
3 cups flour
1 tsp. CALUMET Baking Powder
1 cup butter, softened
2 cups sugar
5 egg s
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
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Let's 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.
Enjoy this moist and flavorful cake but remember to keep tabs on portions.
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 a 10-inch tube pan for the 12-cup fluted tube pan.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.