Description
This Pineapple Cream Cheese Pound Cake is a rich and moist dessert featuring a buttery cream cheese-infused batter with crushed pineapple for a subtle tropical twist. The cake is topped with a sweet pineapple glaze, adding extra moisture and flavor. Perfect for gatherings, it offers a delightful balance of creamy, tangy, and sweet notes in every bite.
Ingredients
Scale
For the Cake:
- 3 sticks unsalted butter (softened)
- 1 1/2 cups lite brown sugar
- 1 (8-ounce) package cream cheese (softened)
- 1 cup regular sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup crushed pineapple (drained)
- 3 cups Swans Down Cake Flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons crushed pineapple
- Pineapple juice (to taste)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan to prevent sticking and ensure even baking.
- Mix butter, cream cheese, and sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until smooth. Then add in the lite brown sugar and continue mixing until well combined and creamy.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract until evenly combined.
- Combine dry ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt to evenly distribute the leavening and salt.
- Alternate additions: Gradually add the dry ingredients to the wet ingredients alternately with buttermilk and sour cream, starting and ending with the dry mixture. Mix gently until just combined to avoid overmixing and toughening the cake.
- Fold in pineapple: Gently fold the well-drained crushed pineapple into the batter, distributing it evenly without deflating the mixture.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour at 325°F. Start checking for doneness with a toothpick after 55 minutes; it should come out clean or with a few moist crumbs.
- Prepare icing: While the cake bakes, combine powdered sugar, melted butter, crushed pineapple, and pineapple juice in a small bowl. Stir until smooth, adjusting pineapple juice to reach desired consistency.
- Cool and ice: Once baked, allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Drizzle the prepared pineapple icing over the cooled cake for a glossy, flavorful finish.
Notes
- Ensure pineapples are well drained to prevent the cake from becoming too wet.
- Using cake flour will yield a lighter texture, but all-purpose flour can be substituted.
- Check the cake with a toothpick before the full hour as oven temperatures may vary.
- Allow the cake to cool completely before icing for best glaze adherence.
- Slice into 12-16 servings depending on portion size.
