Pineapple Cream Cheese Pound Cake

Pineapple Cream Cheese Pound Cake

 

Pineapple Cream Cheese Pound Cake is a moist, rich, and flavorful dessert that perfectly blends the tropical sweetness of pineapple with the creamy texture of cream cheese. This cake has a dense yet tender crumb, making it a fantastic choice for special occasions, tea parties, or an indulgent treat for your family. The addition of a luscious glaze enhances its appeal, making every bite a delightful experience. Follow this detailed recipe to create a show-stopping pound cake that will impress everyone!

Ingredients:

For the Cake:
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon pineapple extract (optional for enhanced flavor)
  • 1 cup crushed pineapple, drained
For the Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons pineapple juice
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Preparation:

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter, Cream Cheese, and Sugar

Using a hand mixer or stand mixer, beat butter and cream cheese together until smooth and creamy. Gradually add the sugar, beating on medium speed for 3-5 minutes until light and fluffy.

Step 4: Add the Eggs and Flavorings

Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Then, add vanilla extract and pineapple extract (if using). Mix until combined.

Step 5: Incorporate the Dry Ingredients

Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Do not overmix.

Step 6: Fold in the Pineapple

Using a spatula, gently fold in the crushed pineapple to distribute evenly throughout the batter.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and let it cool completely before glazing.

Step 9: Prepare the Glaze

In a bowl, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth. Adjust consistency by adding more pineapple juice if needed.

Step 10: Glaze the Cake

Drizzle the glaze over the cooled cake, allowing it to drip down the sides beautifully. Let it set before slicing.

Variations

  • Coconut Pineapple Pound Cake: Add ½ cup shredded coconut to the batter for extra tropical flavor.
  • Nutty Pineapple Cake: Fold in ½ cup chopped pecans or walnuts for a crunchy texture.
  • Pineapple Upside-Down Pound Cake: Line the bottom of the pan with pineapple rings and maraschino cherries before adding the batter.
  • Chocolate Pineapple Cake: Add ½ cup white chocolate chips to complement the pineapple’s sweetness.

Cooking Notes

  • Ensure cream cheese and butter are softened to avoid lumps in the batter.
  • Drain the crushed pineapple thoroughly to prevent excess moisture that could affect the cake’s structure.
  • Bake at 325°F to ensure even cooking without over-browning.
  • If using a Bundt pan, grease it well to ensure easy release after baking.

Serving Suggestions

  • Serve with a scoop of vanilla ice cream for a delicious contrast of flavors.
  • Pair with a warm cup of coffee or tea for a comforting treat.
  • Top with whipped cream and extra pineapple chunks for a beautiful presentation.
  • Enjoy it as a breakfast cake with a drizzle of honey or maple syrup.

Tips

  • If you don’t have pineapple extract, substitute it with an extra teaspoon of vanilla extract.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze individual slices wrapped in plastic wrap for up to 3 months.
  • Use a toothpick test in multiple areas to ensure even baking.

Prep Time: 20 minutes

Cooking Time: 80 minutes

Total Time: 1 hour 40 minutes

Nutritional Information (Per Serving)

  • Calories: 420
  • Protein: 5g
  • Sodium: 180mg
  • Carbohydrates: 56g
  • Fat: 20g
  • Sugars: 40g

FAQs

Q1: Can I use fresh pineapple instead of canned?

Yes! Chop fresh pineapple into small pieces and drain excess juice to prevent the batter from becoming too wet.

Q2: Can I use a different pan?

Yes! A loaf pan or a 9×13-inch baking pan works, but adjust the baking time accordingly.

Q3: How do I make this cake even more moist?

Use cake flour instead of all-purpose flour and add 2 tablespoons of sour cream for extra moisture.

Q4: Can I make this cake ahead of time?

Yes! Bake the cake a day in advance, wrap it tightly, and glaze before serving.

Q5: Why did my cake sink in the middle?

This can happen if too much moisture was added, if the cake was underbaked, or if the batter was overmixed. Be sure to follow the instructions carefully.

Conclusion

Pineapple Cream Cheese Pound Cake is an irresistible dessert that combines rich flavors with a tender texture. Whether enjoyed with a warm drink, served at a party, or as a comforting homemade treat, this cake never fails to impress. With the right techniques and ingredients, you’ll create a moist, flavorful cake that will have everyone coming back for more. Try this recipe today and indulge in a tropical slice of heaven!