Description
This Pineapple Cream Cheese Pound Cake is a rich, moist dessert combining the luscious flavors of cream cheese and crushed pineapple. Baked in a bundt or tube pan, this cake features a tender crumb enhanced by a sweet pineapple glaze, making it perfect for celebrations or a delightful treat any day.
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 (163°C). Grease and flour a bundt or tube pan thoroughly to prevent the cake from sticking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure proper incorporation and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
- Combine Ingredients: Alternate mixing the dry ingredients and the drained crushed pineapple into the wet batter, beginning and ending with the dry ingredients. Stir in the vanilla extract and almond extract (if using) until just combined; avoid overmixing.
- 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 of the cake 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 the cake onto a wire rack and let it 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 if necessary for a pourable glaze.
- Glaze & Serve: Drizzle the pineapple glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving for the best flavor and presentation.
Notes
- Make sure the pineapple is thoroughly drained to prevent excess moisture which can affect the cake texture.
- Room temperature eggs and softened butter and cream cheese help to create a smooth, well-mixed batter.
- Use a toothpick test to check doneness to avoid overbaking.
- The almond extract is optional but adds a subtle complementary flavor.
- Allow the cake to cool completely before glazing to ensure the glaze stays on top and does not melt into the cake.
