Description
This Pineapple Cream Cheese Pound Cake is a moist, rich, and flavorful dessert combining the creamy texture of cream cheese with the sweet tanginess of crushed pineapple. Baked in a bundt or tube pan, this classic cake is topped with a delicious pineapple glaze that enhances its tropical taste. Perfect for celebrations or an indulgent treat, it yields 12 generous servings.
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 ensure the cake does not stick.
- 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 and continue beating until light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to properly incorporate them and create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Ingredients: Alternately add the dry ingredients and crushed pineapple into the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Extracts: Stir in the vanilla extract and, if using, almond extract until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared bundt pan, spreading evenly. Bake 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: Let the cake 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 if needed for a pourable glaze.
- Glaze & Serve: Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for a few minutes before slicing and serving.
Notes
- Ensure the crushed pineapple is well drained to avoid excess moisture in the batter.
- Room temperature eggs help achieve a smoother batter and better rise.
- You can substitute almond extract with an additional teaspoon of vanilla if preferred or omitted.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a more tropical flavor, consider adding toasted coconut flakes on top after glazing.
