Pineapple Cream Cheese Pound Cake with Pineapple Glaze
Pineapple Cream Cheese Pound Cake with Pineapple Glaze
Introduction
If you’re looking for a sweet treat that balances richness and a fruity twist, look no further than the Pineapple Cream Cheese Pound Cake with Pineapple Glaze. This delightful dessert features a moist pound cake made special with cream cheese and crushed pineapple. Topped with a smooth pineapple glaze, it’s perfect for any occasion.
Why Make This Recipe
This recipe is a great way to impress your friends and family. The flavors of pineapple and cream cheese create a unique combination that is hard to resist. It’s perfect for birthdays, potlucks, or just a cozy family dessert night. Plus, making this cake is easy and enjoyable. Even beginners in the kitchen can create a crowd-pleaser!
How to Make Pineapple Cream Cheese Pound Cake
Ingredients:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup crushed pineapple, drained
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups powdered sugar
- 2-3 tablespoons pineapple juice (from the drained pineapple)
- 1/2 teaspoon vanilla extract
Directions:
- Preheat your oven to 325°F (160°C). Grease and flour a Bundt or tube pan.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Add the sugar and continue beating until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Gently fold in the drained crushed pineapple, vanilla extract, and almond extract if using.
- Pour the batter evenly into the prepared pan.
- Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.
- Adjust the consistency by adding more powdered sugar for a thicker glaze or more juice for a thinner glaze.
- Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides.
How to Serve Pineapple Cream Cheese Pound Cake
Serve the cake at room temperature, and cut it into generous slices. You can garnish each slice with extra crushed pineapple or a dollop of whipped cream for an added treat!
How to Store Pineapple Cream Cheese Pound Cake
To store this cake, place it in an airtight container at room temperature. It can also be refrigerated for up to a week. If you wish to keep it longer, slice the cake and freeze it. Just remember to wrap each slice tightly in plastic wrap before freezing.
Tips to Make Pineapple Cream Cheese Pound Cake
- Make sure your butter and cream cheese are at room temperature for easier mixing.
- Don’t overmix the batter after adding the flour to keep the cake tender.
- Let the cake cool completely before glazing to prevent the glaze from melting away.
Variation
You can customize this pound cake by adding coconut flakes or macadamia nuts for a tropical twist.
FAQs
Q1: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used, but make sure to finely chop and drain it to avoid excess moisture.
Q2: What if I don’t have almond extract?
A: No problem! You can skip the almond extract or replace it with an equal amount of vanilla extract.
Q3: How do I know when my cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean. Also, the edges should slightly pull away from the sides of the pan.
Pineapple Cream Cheese Pound Cake
Ingredients
For the cake
- 1.5 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 0.25 teaspoon salt
- 0.5 teaspoon baking powder
- 0.5 cup crushed pineapple, drained
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon almond extract (optional)
For the glaze
- 2 cups powdered sugar
- 2-3 tablespoons pineapple juice (from the drained pineapple)
- 0.5 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and flour a Bundt or tube pan.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Add the sugar and continue beating until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Gently fold in the drained crushed pineapple, vanilla extract, and almond extract if using.
- Pour the batter evenly into the prepared pan.
Baking
- Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Glazing
- In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.
- Adjust the consistency by adding more powdered sugar for a thicker glaze or more juice for a thinner glaze.
- Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides.
