Pineapple Cream Cheese Pound Cake with Pineapple Glaze

Introduction

Pineapple Cream Cheese Pound Cake is a delightful twist on the classic Southern pound cake, featuring a moist and tender crumb thanks to cream cheese and crushed pineapple. This cake is perfect for any occasion, from summer picnics to holiday gatherings.

The natural sweetness of pineapple, combined with the rich texture of cream cheese, creates a cake that is both light and indulgent. Topped with a tangy and sweet pineapple glaze, every bite bursts with tropical flavors.

Follow this step-by-step guide to make your own Pineapple Cream Cheese Pound Cake with Pineapple Glaze!

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the Pineapple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pineapple juice (from drained pineapple)
• 1 teaspoon vanilla extract
• 1 tablespoon milk (if needed for consistency)

Preparation

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the butter, cream cheese, and sugar together until light and fluffy (about 3–5 minutes).

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition to create a smooth and airy batter.

Step 5: Add the Pineapple and Extracts

Gently fold in the drained crushed pineapple, vanilla extract, and almond extract. Mix until well combined.

Step 6: Incorporate the Dry Ingredients

Gradually add the flour mixture, mixing just until incorporated. Do not overmix, as this can make the cake dense.

Step 7: Bake the Cake

Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Pineapple Glaze

In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add a little milk if a thinner consistency is desired.

Step 10: Glaze and Serve

Drizzle the glaze over the cooled cake, allowing it to set for about 10 minutes before slicing and serving.

Variation

• Toasted Coconut Topping: Sprinkle shredded toasted coconut over the glaze for a tropical touch.
• Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts for added texture.
• Coconut Cream Cheese Pound Cake: Replace the almond extract with coconut extract and add ½ cup of shredded coconut to the batter.
• Citrus Twist: Add 1 tablespoon of fresh lemon or orange zest for a refreshing citrus kick.

Cooking Notes

• Make sure the butter and cream cheese are at room temperature before mixing for a smooth batter.
• Drain the crushed pineapple well to avoid excess moisture in the batter.
• Use cake flour instead of all-purpose flour for an even softer texture.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Serving Suggestions

• With Whipped Cream: Serve with a dollop of homemade whipped cream for an airy contrast.
• With Ice Cream: Pair with vanilla or coconut ice cream for a tropical-inspired treat.
• With Fresh Fruit: Garnish with fresh pineapple slices or berries for a beautiful presentation.
• With Coffee or Tea: Enjoy a slice with a hot beverage for a comforting dessert.

Tips

• To prevent overbaking, check the cake after 70 minutes and cover loosely with foil if the top browns too quickly.
• Grease and flour the bundt pan thoroughly to ensure easy removal.
• Let the cake cool completely before glazing to prevent the glaze from melting too much.
• If the cake is stored in the refrigerator, let it come to room temperature before serving for the best texture.

Prep Time: 20 minutes

Cooking Time: 75–85 minutes

Total Time: 1 hour 45 minutes

Nutritional Information (per slice, based on 12 servings)

• Calories: ~450
• Protein: 6g
• Carbohydrates: 60g
• Fat: 22g
• Sodium: 220mg
• Sugar: 42g

FAQs

1. Can I use fresh pineapple instead of canned?

Yes! Just finely chop fresh pineapple and drain any excess juice before adding it to the batter.

2. Can I freeze Pineapple Cream Cheese Pound Cake?

Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil before freezing. It will stay fresh for up to 3 months.

3. Why did my pound cake sink in the middle?

A sinking cake can be caused by underbaking, overmixing the batter, or using too much liquid from the pineapple. Be sure to drain the pineapple well.

4. Can I make this cake in a loaf pan?

Yes! Divide the batter between two greased 9×5-inch loaf pans and bake at 325°F for about 50–60 minutes.

5. How do I keep my pound cake moist?

Store it in an airtight container and avoid overbaking. You can also brush the cake with a simple syrup before glazing for extra moisture.

Conclusion

Pineapple Cream Cheese Pound Cake with Pineapple Glaze is the ultimate dessert for those who love tropical flavors and rich, buttery cakes. The cream cheese adds a tender texture, while the pineapple brings a burst of sweetness, making this cake a true showstopper. Whether served at a summer gathering, a holiday party, or simply as an everyday treat, this pound cake is sure to impress!

Try this recipe today and enjoy a slice of tropical goodness! 🍍🍰

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