pineapple cream cheese pound cake

1. Preheat oven to 325°F (160°C).
   Grease a 10-inch Bundt pan or tube pan. Pour the melted butter and brown sugar into the pan, then arrange the pineapple slices on top.
2. In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy.
   Add the eggs one at a time, mixing well after each one.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
   Gradually add the dry mixture to the wet mixture, then stir in the vanilla extract and crushed pineapple.
4. Pour the batter evenly over the pineapple filling in the skillet.
   Bake for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool for at least 15 minutes before turning it out onto a serving platter.
   Slice and serve warm.

Optional additions

• Add a cream cheese topping for extra decadence.
• Drizzle with coconut glaze for a tropical touch.
• Serve with whipped cream or ice cream for a party-ready dessert.

Tips and storage

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