Description
Indulgent Pineapple Cream Cheese Pound Cake offers a delightful fusion of tropical sweetness and rich, velvety texture. Moist crumb and tangy cream cheese elevate this classic dessert, promising pure comfort with each heavenly slice you savor.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 ½ cups unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
Fruit and Flavor Ingredients:
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (reserved from the crushed pineapple)
- ¼ teaspoon vanilla extract
Instructions
- Prepare the oven environment by warming it to 325F (165C) and meticulously coating a 10-inch Bundt or tube pan with grease and flour to ensure smooth cake release.
- Create a luxurious base by whipping softened butter and cream cheese until silky smooth, then gradually incorporate granulated sugar, transforming the mixture into a light, airy consistency. Introduce eggs individually, thoroughly integrating each one to develop a rich, velvety texture.
- Sift flour, baking powder, and salt in a separate vessel, then gently fold these dry ingredients into the creamy mixture, maintaining a delicate touch to preserve the cake’s tender crumb. Tenderly fold in crushed pineapple, vanilla extract, and almond extract, distributing ingredients evenly throughout the batter.
- Transfer the batter into the prepared pan, carefully smoothing the surface to create an even landscape. Place in the preheated oven and bake for 75-85 minutes, monitoring until a slender toothpick emerges pristine when inserted into the cake’s center.
- Allow the cake to rest in the pan for 10 minutes, then gracefully invert onto a wire rack, permitting complete cooling and preventing moisture accumulation.
- Craft a luminous glaze by whisking powdered sugar with pineapple juice and vanilla extract until achieving a silky, pourable consistency. Adjust liquid or sugar quantities to reach the ideal drizzling texture.
- Once the cake has cooled entirely, artfully cascade the glaze over the top, allowing elegant rivulets to meander down the cake’s slopes, creating an enticing visual and flavor experience.
- Slice and serve, presenting a decadent dessert that harmonizes beautifully with a steaming cup of coffee or fragrant tea.
Notes
- Ensure butter and cream cheese are at room temperature for smooth, even mixing and a creamy texture.
- Use fresh, well-drained crushed pineapple to prevent excess moisture from making the cake dense or soggy.
- Fold pineapple gently into the batter to maintain the cake’s delicate structure and prevent overmixing.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, keeping the cake’s tender crumb intact.
- Enhance the tropical flavor by toasting coconut flakes and sprinkling them over the glazed cake for added texture and depth.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Create individual servings by baking the batter in a muffin tin for quick, portable pound cake bites.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460
- Sugar: 41 g
- Sodium: 205 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 91 mg