Description
This Pineapple Cream Cheese Pound Cake is a rich and moist dessert featuring a tender crumb infused with crushed pineapple and cream cheese. Perfectly balanced with vanilla and a hint of almond extract, this classic pound cake is topped with a tangy pineapple glaze that adds a perfect finishing touch. Ideal for any occasion, it offers a delightful tropical twist on a traditional pound cake.
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 releases easily after baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully combine and create an even batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Ingredients: Alternately add the dry ingredients and the pineapple, starting and ending with the dry ingredients. Mix gently after each addition just until combined to avoid overmixing.
- Add Flavors: Stir in the vanilla and almond extract (if using) until evenly blended into the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15-20 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract. Adjust the consistency by adding more pineapple juice if the glaze is too thick.
- Glaze & Serve: Drizzle the glaze over the cooled cake. Let the glaze set for about 15 minutes before slicing and serving.
Notes
- Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for a smooth batter.
- Drain the crushed pineapple well to prevent excess moisture in the cake.
- Use a bundt or tube pan to guarantee even baking and a beautiful shape.
- Check the cake for doneness by inserting a toothpick in the center; it should come out clean or with only a few crumbs attached.
- The almond extract is optional but adds a lovely depth of flavor.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
