WHITE CHOCOLATE-PINEAPPLE POUND CAKE

White Chocolate-Pineapple Pound Cake image

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.

Provided by My Food and Family

Categories Recipes

Time 1h40m

Yield 20 servings

Number Of Ingredients 9

Ingredients

3 cups flour
1 tsp. 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

Steps:

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.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g