White Chocolate-Pineapple Pound Cake

• 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

1. Heat oven to 350F.
2. Lightly grease and flour 12-cup fluted tube pan.
3. Mix flour and baking powder; set aside.
4. Beat butter and sugar in large bowl with mixer until light and fluffy.
5. Add eggs, 1 at a time, beating well after each.
6. Blend in melted chocolate and vanilla.
7. Add flour mixture alternately with cream cheese spread, beating until well blended after each.
8. Stir in pineapple; pour into prepared pan.
9. Bake 1 hour 10 min.
10. or until toothpick inserted near center comes out clean.
11. Cool in pan 10 min.
12. Loosen cake from side of pan with metal spatula.
13. Invert cake onto rack; gently remove cake.
14. Cool completely.

flour, baking powder, butter, sugar, eggs, s white chocolate, vanilla, cream cheese, pineapple

Taken from www.kraftrecipes.com/recipes/white-chocolate-pineapple-pound-cake-162686.aspx (may not work)