Description
Indulge in the Pineapple Cream Cheese Pound Cake, a perfectly moist and tropical dessert that brings a touch of island flavor to any occasion. This pound cake combines the richness of cream cheese with the bright sweetness of pineapple, resulting in a tender crumb that’s irresistibly delicious. Topped with a pineapple glaze, each slice delivers a balanced blend of creamy, tangy, and sweet flavors. Perfect for celebrations, gatherings, or simply a delightful treat to enjoy with family, this cake is easy to make and always impresses!
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
For the Glaze:
- 1 cup powdered sugar (confectioners’ sugar)
- 2–3 tablespoons pineapple juice (reserved from canned pineapple or fresh juice)
- 1–2 tablespoons cream cheese, softened
- 1/2 teaspoon vanilla extract (optional)
Instructions
Cake Preparation:
- Preheat the Oven: Set the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake can be removed easily after baking.
- Cream Butter and Cream Cheese: In a large mixing bowl, combine the softened butter and cream cheese. Use a mixer to beat until smooth and creamy.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.
- Add Flavorings: Stir in the vanilla extract to enhance the cake’s flavor. Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed.
- Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake: Place the cake in the oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
Glaze Preparation:
- Prepare the Glaze: In a small bowl, combine the powdered sugar and softened cream cheese. Gradually add 2 tablespoons of pineapple juice and vanilla extract (if desired). Stir or whisk until smooth. If the glaze is too thick, add a bit more pineapple juice, one teaspoon at a time, until you reach the desired consistency.
- Apply the Glaze: Once the cake has cooled, place it on a wire rack over a baking sheet or parchment paper to catch any drips. Pour or drizzle the glaze evenly over the cake, using a spatula or spoon to spread it gently.
- Let the Glaze Set: Allow the glaze to set for 15-20 minutes before slicing and serving.
- Serve and Enjoy: Slice and enjoy your delicious Pineapple Cream Cheese Pound Cake!
Notes
- Pineapple Juice Options: You can use canned pineapple juice or fresh pineapple juice for the glaze. Canned juice adds consistency in flavor, while fresh juice gives a slightly zestier taste.
- Ensure Proper Mixing: Creaming the butter and cream cheese until light and fluffy is essential for achieving a soft cake texture. Be patient during this step!
- Bundt Pan Tip: For easy removal, grease and flour the bundt pan thoroughly. Alternatively, use a baking spray with flour for added convenience.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 2 months.