Pineapple Cream Cheese Pound Cake Recipe

Pineapple Cream Cheese Pound Cake Recipe 🍰🍍

Introduction:
Indulge in a tropical twist with this Pineapple Cream Cheese Pound Cake! Rich, moist, and packed with the flavor of creamy cheese and sweet pineapple, this cake is perfect for celebrations or whenever you need a slice of sunshine. Topped with a luscious pineapple glaze, it’s a dessert that will transport your taste buds to paradise.

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
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice
• 1–2 tablespoons cream cheese, softened
• ½ teaspoon vanilla extract (optional)

Instructions 🍽️

Prepare the Oven and Pan:

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a bundt pan thoroughly to ensure easy removal after baking.

Mix the Wet Ingredients:

3. In a large mixing bowl, beat together softened butter and cream cheese until smooth and creamy.
4. Gradually add granulated sugar and continue beating until light and fluffy.

Add Eggs:

5. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Combine the Dry Ingredients:

6. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Add Flavor and Pineapple:

8. Stir in the vanilla extract and gently fold in the drained crushed pineapple, making sure it is evenly distributed throughout the batter.

Bake the Cake:

9. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
10. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

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

Prepare the Glaze:

12. In a small bowl, whisk together powdered sugar, softened cream cheese, and pineapple juice until smooth.
13. Add vanilla extract (optional) and adjust the consistency with more pineapple juice if needed.

Finish the Cake:

14. Drizzle the glaze evenly over the cooled cake, letting it drip beautifully down the sides.
15. Let the glaze set for 15–20 minutes before slicing and serving.

Tips for Success:

• Drain Pineapple Thoroughly: To avoid excess moisture in the batter, ensure the crushed pineapple is well-drained.
• Use Room Temperature Ingredients: Butter, cream cheese, and eggs should be at room temperature for a smooth, creamy batter.
• Grease the Pan Well: Prevent sticking by greasing and flouring the bundt pan thoroughly.

Frequently Asked Questions (FAQs)

1. Can I use canned pineapple instead of fresh?
Yes! Canned crushed pineapple works perfectly for this recipe. Just be sure to drain it thoroughly.

2. Can I make this cake ahead of time?
Absolutely! This cake stays moist and flavorful for up to 3 days when stored in an airtight container at room temperature.

3. What if I don’t have a bundt pan?
You can use a loaf pan or two 9-inch round cake pans. Adjust baking time as needed.

Common Mistakes and Solutions:

1. Cake sticks to the pan:
Ensure your bundt pan is well-greased and floured, or use a non-stick baking spray with flour.

2. Glaze too thick or thin:
Add more pineapple juice for a thinner glaze or more powdered sugar for a thicker consistency.

3. Cake is dry:
Check the cake 5 minutes before the recommended baking time and avoid overbaking.

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