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Pineapple Cream Cheese Pound Cake Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 to 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pineapple Cream Cheese Pound Cake is a moist, rich dessert combining the tangy sweetness of crushed pineapple with creamy cream cheese. Baked to golden perfection and topped with a luscious pineapple-infused icing, this cake is perfect for gatherings and special occasions.

Ingredients

For the Cake:

  • 3 sticks unsalted butter, softened (about 12 tablespoons)
  • 1 1/2 cups lite brown sugar
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup regular sugar
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1 cup crushed pineapple, well drained
  • 3 cups Swans Down Cake Flour (or all-purpose flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

For the Icing:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 2 tablespoons crushed pineapple
  • Pineapple juice, to taste (about 1-2 tablespoons)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan to ensure the cake doesn’t stick.
  2. Cream butter, cream cheese, and sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until the mixture is smooth and creamy. Then add the lite brown sugar and continue beating until well combined.
  3. Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition to keep the batter smooth. Stir in the vanilla extract thoroughly.
  4. Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Alternate mixing wet and dry: Gradually add the flour mixture to the wet ingredients alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Fold in pineapple: Carefully fold the well-drained crushed pineapple into the batter for bursts of juicy sweetness.
  7. Bake the cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake at 325°F for about 1 hour. Check doneness with a toothpick starting at 55 minutes; it should come out clean when the cake is done.
  8. Prepare the icing: While the cake bakes, mix the powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice in a small bowl until smooth and spreadable.
  9. Cool and glaze: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the pineapple icing evenly over the cooled cake for added flavor and moisture.

Notes

  • Ensure pineapple is thoroughly drained to avoid excess moisture causing a soggy cake.
  • Use cake flour for a lighter, tender crumb; all-purpose flour can be substituted but may make the cake denser.
  • For a stronger pineapple flavor, add a teaspoon of pineapple extract to the batter or icing.
  • Check the cake a little before 1 hour as oven temperatures vary and overbaking can dry out the pound cake.
  • Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate up to 1 week.

Find it online: https://slsrecipes.com/pineapple-cream-cheese-pound-cake-recipe/