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Pineapple Cream Cheese Pound Cake

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A moist and rich pound cake infused with the tropical sweetness of pineapple and the creamy texture of cream cheese. This delightful dessert is perfect for family gatherings, holidays, or anytime you want to indulge in something special.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup crushed pineapple, drained
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice (reserved from the crushed pineapple)
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven:
    • Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
  2. Make the batter:
    • In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
    • Gradually add the granulated sugar, beating until light and fluffy, about 3–4 minutes.
    • Add the eggs, one at a time, beating well after each addition.
    • In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    • Fold in the crushed pineapple, vanilla extract, and almond extract (if using).
  3. Bake the cake:
    • Pour the batter into the prepared pan and smooth the top with a spatula.
    • Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  4. Make the glaze:
    • In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.
  5. Glaze the cake:
    • Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
  6. Serve:
    • Slice and enjoy! This cake pairs wonderfully with a cup of coffee or tea.

Notes

  • Ensure the cream cheese and butter are fully softened for a smooth batter.
  • For an extra touch, top the glazed cake with toasted coconut or chopped pecans.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Find it online: https://ukfinda.com/pineapple-cream-cheese-pound-cake/