Description
This Pineapple Cream Cheese Pound Cake is a moist, dense, and flavorful dessert combining the rich creaminess of cream cheese with the tropical sweetness of crushed pineapple. Perfect for gatherings, this classic bundt cake is finished with a smooth pineapple glaze that enhances its luscious texture and brightens every bite.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 prevent the cake from sticking during baking.
- 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 the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure thorough incorporation and maintain a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Ingredients: Begin adding the dry ingredients to the butter mixture in batches, alternating with the drained crushed pineapple. Start and end with the dry ingredients. Gently fold in the vanilla extract and almond extract (if using) just until combined to preserve the cake’s tender crumb.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven 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: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then invert it onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, combine the powdered sugar, pineapple juice, and vanilla extract. Whisk until smooth. Adjust the consistency by adding more pineapple juice if the glaze is too thick.
- Glaze & Serve: Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving. Enjoy this moist and flavorful pound cake as a delightful dessert or afternoon treat.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter.
- Drain pineapple well to avoid excess moisture which can affect cake texture.
- Using a bundt or tube pan helps the cake cook evenly and holds the dense batter well.
- The almond extract is optional but adds a lovely depth of flavor when included.
- Allow the glaze to set before slicing to prevent it from sliding off.
- Store cake in an airtight container to keep moist for up to 3 days.
