Pineapple Cream Cheese Pound Cake Recipe
Pineapple Cream Cheese Pound Cake is a moist, flavorful dessert that combines the tangy sweetness of pineapple with the rich creaminess of cheese. This cake is perfect for special occasions, gatherings, or as a treat with your afternoon tea. Here’s how to make it:
Ingredients:
- 2 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 can (8 oz) crushed pineapple, well-drained
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2 tablespoons crushed pineapple juice (reserved from the can)
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat Your Oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, ensuring all the nooks and crannies are covered to prevent sticking.
- Cream the Butter, Cream Cheese, and Sugar: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This should take about 5 minutes using a hand mixer or stand mixer.
- Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition. This helps to incorporate more air into the batter, which will make the cake light and fluffy.
- Mix in the Extracts: Stir in the vanilla extract and almond extract (if using) to infuse the batter with a delicious, aromatic flavor.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
- Fold in the Pineapple: Gently fold the well-drained crushed pineapple into the batter, ensuring it’s evenly distributed. The pineapple adds moisture and a burst of tropical flavor to every bite.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and have a slight crack on top.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack and allow it to cool completely.
- Prepare the Pineapple Glaze: While the cake cools, whisk together the powdered sugar, reserved pineapple juice, and vanilla extract to create a smooth glaze. If the glaze is too thick, add a little more juice; if it’s too thin, add more powdered sugar until the desired consistency is reached.
- Glaze and Serve: Drizzle the pineapple glaze over the cooled cake, letting it cascade down the sides for a beautiful finish. Allow the glaze to set for a few minutes before slicing and serving.
Tips for Success:
- Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature. This helps create a smooth batter and prevents lumps.
- Drain Pineapple Thoroughly: Make sure the crushed pineapple is well-drained to avoid excess moisture, which can affect the cake’s texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake also freezes well for up to 3 months.
Conclusion:
This Pineapple Cream Cheese Pound Cake is a delightful fusion of rich and tropical flavors. It’s a crowd-pleaser, perfect for any occasion, and easy to make with simple ingredients. The moist, dense texture pairs wonderfully with the sweet pineapple glaze, making it a standout dessert. Enjoy a slice with your favorite beverage, and let the flavors transport you to a sunny, tropical paradise!
