Indulge in the tropical goodness of Pineapple Cream Cheese Pound Cake! This cake combines the richness of cream cheese with the brightness of pineapple, creating a dense, moist cake with a hint of vanilla and a glossy pineapple glaze. Perfect for celebrations or as a special treat, it’s as delightful to look at as it is to eat.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
For the Glaze:
- 1 cup powdered sugar (confectioners’ sugar)
- 2-3 tablespoons pineapple juice (reserved from canned pineapple or fresh juice)
- 1-2 tablespoons cream cheese, softened
- 1/2 teaspoon vanilla extract (optional)
Directions
Step 1: Preheat the Oven
Set your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, whisk together the softened butter and cream cheese until the mixture is smooth and creamy. This will give the cake its rich, soft texture.
Step 3: Add the Sugar
Gradually add the granulated sugar to the butter and cream cheese mixture. Continue mixing until it becomes light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 4: Prepare Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—avoid overmixing to keep the cake tender.
Step 5: Flavor the Batter
Stir in the vanilla extract, then gently fold in the drained crushed pineapple, making sure it’s evenly distributed for consistent flavor in every bite.
Step 6: Transfer to the Pan and Bake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7: Cool the Cake
Let the cake cool in the pan for about 15 minutes. Carefully transfer it to a wire rack to cool completely before adding the glaze.
Glazing Instructions
Step 1: Prepare the Glaze
In a small mixing bowl, combine the powdered sugar and softened cream cheese. Gradually add 2 tablespoons of pineapple juice and vanilla extract (if using). Stir or whisk until smooth. If the glaze is too thick, add more pineapple juice one teaspoon at a time until it reaches the desired consistency. If it’s too thin, add a bit more powdered sugar.
Step 2: Glaze the Cake
Ensure the cake has cooled completely before glazing. Place the cake on a wire rack set over a baking sheet to catch any drips. Pour or drizzle the glaze evenly over the top, using a spatula to gently spread it down the sides.
Step 3: Let the Glaze Set
Allow the glaze to set for 15-20 minutes for a firm but glossy finish before slicing and serving.
Step 4: Serve and Enjoy
Once the glaze has set, slice the cake and enjoy the perfect blend of pineapple and cream cheese flavors!
Serving and Storage Tips
- Serving: Serve this pound cake at room temperature for the best flavor. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, allowing the cake to reach room temperature before serving.
- Freezing: You can freeze this pound cake (without the glaze) for up to 3 months. Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the refrigerator, and glaze just before serving for a freshly baked feel.
Helpful Notes
- Consistency Matters: For the best texture, make sure your butter and cream cheese are completely softened before starting.
- Pineapple Tip: Squeeze excess juice from the pineapple to prevent the batter from becoming too wet. Reserve the juice for the glaze.
- Doneness Check: Since ovens vary, start checking the cake for doneness around the 1-hour mark by inserting a toothpick in the center.
Tips from Well-Known Chefs
- Chef Ina Garten recommends sifting the flour to ensure a light and fluffy texture in pound cakes.
- Chef Mary Berry advises using room temperature ingredients to achieve a smoother batter and prevent overmixing.
- Chef Alton Brown suggests drizzling a bit of pineapple juice over the cake when it’s still warm for extra tropical flavor and moistness.
Frequently Asked Questions
1. Can I use canned pineapple instead of fresh?
Yes! Canned crushed pineapple is perfect for this recipe. Just make sure to drain it well and reserve the juice for the glaze.
2. Can I substitute margarine for butter?
For the best flavor and texture, stick with butter, as it provides a richer taste and better consistency in pound cakes.
3. How can I prevent my cake from sticking to the bundt pan?
Grease and flour the bundt pan thoroughly, covering all crevices, or use a baking spray that includes flour for easy release.
4. Can I use a loaf pan instead of a bundt pan?
Yes, but you may need to adjust the baking time. Use two loaf pans, and start checking for doneness at the 50-minute mark.
5. How can I make the glaze without cream cheese?
You can create a simple glaze with just powdered sugar and pineapple juice, though it will be slightly less creamy.
6. What other fruits can I use in place of pineapple?
Mango or finely chopped peaches make great tropical substitutes, though pineapple’s acidity and sweetness are perfect for this cake.
7. Is there a way to make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour, but ensure it’s suitable for baking to maintain the cake’s texture.
8. Can I add nuts to this recipe?
Absolutely! Adding 1/2 cup of chopped macadamia nuts or pecans can enhance the tropical flavor and add a satisfying crunch.
9. How do I know when my pound cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. If not, give it another 5-10 minutes, checking periodically.
10. Can I prepare the glaze in advance?
Yes, you can make the glaze ahead of time and store it in the refrigerator for up to 3 days. Let it reach room temperature before drizzling over the cake.
This Pineapple Cream Cheese Pound Cake will add a deliciously tropical touch to any dessert table. Enjoy every slice!
