Description
Sweet pineapple cream cheese pound cake delivers tropical paradise on a plate, blending rich textures with tangy-sweet flavors. Moist crumb and creamy frosting promise delightful indulgence for dessert enthusiasts seeking a memorable culinary escape.
Ingredients
Scale
Cake Base Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 ½ cups (340 grams) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Glaze Ingredients:
- 1 cup powdered sugar
- 2 to 3 tablespoons pineapple juice (reserved from crushed pineapple)
- ¼ teaspoon vanilla extract
Instructions
- Prepare the oven environment by warming it to 325F (165C). Meticulously coat a 10-inch Bundt or tube pan with grease and a light flour dusting.
- Create a velvety base by thoroughly blending softened butter and cream cheese until uniformly smooth. Gradually incorporate granulated sugar, whipping until the mixture transforms into a light, airy texture.
- Introduce eggs individually, ensuring each is fully integrated before adding the next. Separately, sift flour, baking powder, and salt together.
- Gently fold dry ingredients into the creamy mixture, maintaining a delicate touch to prevent overmixing. Incorporate crushed pineapple, vanilla, and almond extract, stirring until just combined.
- Transfer the batter into the prepared pan, carefully leveling the surface with a spatula. Position in the preheated oven and bake for 75-85 minutes.
- Verify doneness by inserting a toothpick into the center – it should emerge clean. Allow the cake to rest in the pan for 10 minutes before inverting onto a wire rack.
- Craft a silky glaze by whisking powdered sugar with pineapple juice and vanilla extract. Adjust consistency as needed by adding more liquid or sugar.
- Once the cake has completely cooled, artfully drizzle the glaze, allowing it to cascade down the sides.
- Slice and serve, ideally accompanied by a warm beverage for a delightful culinary experience.
Notes
- Soften butter and cream cheese at room temperature for at least 30 minutes to ensure smooth, lump-free mixing and optimal cake texture.
- Drain crushed pineapple thoroughly to prevent excess moisture from making the cake dense or soggy.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add 1 teaspoon of xanthan gum to maintain cake structure.
- Toast chopped nuts like pecans or walnuts and fold them into the batter for added crunch and depth of flavor, complementing the pineapple’s sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 475
- Sugar: 40 g
- Sodium: 170 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg