1 (No. 2) can crushed pineapple
1/4 stick butter
1/4 c. sugar
Juice of 1 lemon
1 (3 oz.) pkg. cream cheese
1 box powdered sugar

Combine pineapple butter and sugar in saucepan; cook until mixture is thickened and transparent, stirring constantly. Let stand until cool.

Combine lemon juice and cream cheese; blend in powdered sugar. Add pineapple mixture; beat well. Spread on cake.

NOTE: The icing is only an option. Pound cake is delicious by itself, topped with jam or fresh berries. It also freezes well, and is a good cake to bake to take with you on trips.