Pineapple Cream Cheese Pound Cake

Preheat the oven to 350°F and spray 2 loaf pans with non stick cooking spray

Whisk all dry ingredients together in a medium bowl then set aside

In the bowl of a stand mixer on medium speed fitted with the paddle attachment mix the butter, both sugars and honey for 2 minutes. Add cream cheese and mix until smooth, about 1-2 more minutes

Mix in eggs one at a time on medium speed, scraping down the bowl between each addition

Mix in sour cream, vanilla, lime juice and zest

Fold in crushed pineapple

Add dry ingredients to wet ingredients and mix on low speed until almost fully combined. A few streaks of flour are okay

Pour the batter into the prepared loaf pans and bake for 1 hour and 10 minutes. Insert a toothpick to the center of the pound cake to check for doneness. Toothpick should come out clean or with only a few crumbs

Allow the pound cakes to cool for 5 minutes then remove them from the pans and allow to cool fully on a wire rack

Mix the butter and honey together for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment

Add the sifted powdered sugar, milk, lime juice, zest and salt. Mix on low until combined

Turn to high speed for 3 minutes until light and fluffy

Top the fully cooled pineapple cream cheese pound cake with frosting and serve at room temperature