1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. (1 stick) unsalted butter, room temperature
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. pineapple juice
1 (12 oz.) jar pineapple preserves
1/2 c. slivered almonds

Preheat oven to 350 degrees. In a large mixing bowl, cream together cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Sift together flour, baking powder, baking soda and salt. Alternately add flour mixture and pineapple juice to butter mixture. Pour half the batter into a greased 9"x13" baking dish, spreading evenly. Combine pineapple preserves and almonds; spread evenly over batter. Cover with remaining batter. Bake 45 to 50 minutes, until a toothpick inserted in center comes out clean. Cut into squares and serve. Serves 12.