Mile High Pineapple Kool-Aid Pound Cake

This recipe uses Kool-Aid packets to achieve bright color and pineapple flavor with richness coming from the cream cheese.

5 packs (0.65oz) pineapple Kool-Aid unsweetened drink mix
3 teaspoons baking soda
1/2 cup whole milk
1 pound (4 sticks) butter, room temperature
6 cups powdered sugar (or 3 1/2 cups granulated sugar)
1 1/2 packages (12 oz) cream cheese, room temperature
1 teaspoon baking powder
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour

Preheat oven to 300°F. Place a large bowl in your sink and add Kool-Aid, baking soda, and milk. Let it bubble, stirring occasionally, until all the bubbles have burst. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cream cheese, baking powder and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in 2 cups of the remaining flour until it just disappears, then drizzle in the Kool-Aid milk mixture with the mixer running on low. Beat in the remaining 2 cups flour. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.

Pineapple Kool-Aid Glaze

1 pack (0.13 oz) pineapple Kool-Aid unsweetened drink mix
4 cups powdered sugar
4-5 tablespoons water, milk, or juice

With an electric mixer, beat together Kool-Aid, powdered sugar, and liquid. Add liquid a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly drizzle over cooled cake.