Pineapple Cream Cheese Pound Cake

Preheat oven to 350°F.
Grease and flour a 10-inch bundt pan.
In a large bowl, beat the cream cheese and butter together until creamy.
Add the eggs, one at a time, and beat well after each addition.
Stir in the cake mix, vanilla extract, and powdered sugar until well combined.
Fold in the crushed pineapple.
Pour the batter into the prepared pan and smooth out the top.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Serve and enjoy!