Description
This Pineapple Cream Cheese Pound Cake is a rich and moist dessert featuring a buttery cream cheese base blended with crushed pineapple for a subtle tropical flavor. Finished with a sweet pineapple glaze, this classic bundt cake is perfect for special occasions or an indulgent treat.
Ingredients
Scale
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple (drained well)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (from the drained crushed pineapple)
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly to prevent the cake from sticking during baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add granulated sugar and continue beating until light and fluffy.
- Incorporate Eggs: Add eggs one at a time, ensuring each is fully incorporated before adding the next. This helps create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Ingredients: Alternately add the dry ingredients and crushed pineapple to the butter mixture, beginning and ending with the dry ingredients. Mix in the vanilla and optional almond extracts just until combined—do not overmix.
- Bake: Pour the batter into the prepared pan. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, invert onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency by adding more pineapple juice or powdered sugar as needed to make a pourable glaze.
- Glaze & Serve: Once the cake is cooled, drizzle the glaze evenly over the top. Let the glaze set before slicing and serving.
Notes
- Ensure the pineapple is well drained to avoid excess moisture in the batter, which can affect baking.
- Room temperature eggs and softened butter and cream cheese help the batter blend smoothly.
- Do not overmix the batter after adding the flour to keep the cake tender.
- Use a toothpick test to check doneness to prevent overbaking.
- The glaze adds a sweet, tangy finish but can be omitted for a less sweet option.
