Description
Moist and tangy Pineapple Cream Cheese Pound Cake with a luscious cream cheese glaze. Perfect for any occasion!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 (20 ounce) can crushed pineapple, undrained
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2–4 tablespoons milk or pineapple juice (from the crushed pineapple can)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Beat in the vanilla extract.
- Add the softened cream cheese and beat until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the undrained crushed pineapple. Begin and end with the dry ingredients (about 3 additions of dry and 2 of pineapple). Mix until just combined, being careful not to overmix.
- Mix until just combined. The batter should be smooth and creamy.
- Pour the batter into the prepared tube pan or bundt pan, spreading it evenly.
- Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl, cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the milk or pineapple juice, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
- Once the cake is completely cool, drizzle the cream cheese glaze over the top.
- Allow the glaze to set for at least 30 minutes before slicing and serving.
- Slice and serve.
Notes
- Using baking spray with flour helps prevent sticking.
- Whisking dry ingredients ensures even leavening.
- Creaming butter and sugar incorporates air for a tender crumb.
- Do not overmix the batter to avoid a tough cake.
- Cooling the cake slightly in the pan helps it release easily.
- Adjust the amount of liquid in the glaze to achieve your desired consistency.
- Serve with vanilla ice cream or fresh fruit for an extra treat.
- Prep Time: 25 minutes
- Cook Time: 65 minutes