Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 8 ounces (227g) cream cheese, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract (5 ml)
  • 2 ½ cups (300g) all-purpose flour
  • ¼ teaspoon baking soda (1.5ml)
  • ¼ teaspoon baking powder (1.5ml)
  • ½ teaspoon salt (2.5ml)
  • 1 cup (240ml) crushed pineapple, well-drained
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons (45-60ml) pineapple juice

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream together softened butter and cream cheese until light and fluffy.
  3. Gradually beat in granulated sugar until fully incorporated and the mixture is light and airy.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  6. Gradually add dry ingredients to the wet ingredients, alternating with drained crushed pineapple, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  7. Pour batter into the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. Whisk together powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake.
  10. Slice and serve.