Pineapple Cream Cheese Pound Cake
A moist pound cake made special with cream cheese and crushed pineapple, topped with a smooth pineapple glaze.
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.
Notes
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. 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.