Pineapple Cream Cheese Pound Cake
Ingredients:
For the Pound Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (well drained)
For the White Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tbsp pineapple juice (reserved from canned pineapple)
- ½ tsp vanilla extract (optional)
Directions:
1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large mixing bowl, beat softened butter and cream cheese together until smooth and creamy.
3. Gradually add granulated sugar, beating continuously until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Fold in the well-drained crushed pineapple gently.
9. Pour the batter evenly into the prepared pan.
10. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12. To make the glaze, whisk powdered sugar, pineapple juice, and vanilla extract (if using) until smooth.
13. Drizzle glaze over the cooled cake and let it set before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Tips:
Ensure pineapple is well drained to prevent the cake from becoming too moist in the center.
Use room temperature eggs and butter to achieve a smooth, creamy batter for a tender crumb.