PINEAPPLE CREAM CHEESE POUND CAKE
This Pineapple Cream Cheese Pound Cake is a rich and moist dessert that combines the tropical sweetness of pineapple with the creamy texture of cream cheese. Perfect for any special occasion or simply to satisfy your sweet tooth.
Ingredients
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- ½ cup chopped pecans (optional)
- ½ cup shredded coconut (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice (from the drained pineapple)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the vanilla extract, crushed pineapple, chopped pecans, and shredded coconut (if using).
- Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth and well combined.
- Drizzle the glaze over the cooled cake.
Serve:
- Slice and enjoy your Pineapple Cream Cheese Pound Cake!
Notes
- Nut Alternatives: You can use walnuts or almonds instead of pecans, or omit the nuts altogether if preferred.
- Coconut Variations: If you're not a fan of coconut, you can leave it out or substitute it with additional nuts or dried fruit.
- Make-Ahead: This pound cake can be made a day in advance and stored at room temperature. Glaze just before serving.
- Leftovers: Store any leftover cake in an airtight container at room temperature. It should keep well for up to 3 days.
- Freezing: The pound cake (without the glaze) can be frozen for up to 1 month. Thaw at room temperature before glazing and serving.