Description
This Pineapple Cream Cheese Pound Cake is a rich, moist dessert combining the classic buttery pound cake with the tropical sweetness of crushed pineapple. Cream cheese adds a tender texture and subtle tang, while a light pineapple glaze finishes it off beautifully. Perfect for any occasion, this cake offers a delightful balance of flavors and a smooth, dense crumb.
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 doesn’t stick during baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to blend evenly and remove lumps.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Add Flavorings and Pineapple: Fold in the drained crushed pineapple, vanilla extract, and almond extract (if using) gently until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared bundt or tube pan. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Cooling is essential for the glaze to set correctly.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a sweet, tangy finish.
Notes
- Ensure the crushed pineapple is well drained to prevent excess moisture in the batter.
- Room temperature ingredients help create a smooth batter and improve cake texture.
- The almond extract is optional but adds a nice complementary flavor to the pineapple.
- You can substitute half of the all-purpose flour with cake flour for a lighter crumb.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake pairs wonderfully with a cup of tea or coffee for an afternoon treat.
