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Pineapple cream cheese pound cake

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Pineapple Cream Cheese Pound Cake

A rich, buttery pound cake with a creamy cheesecake texture and tropical pineapple flavor, baked in a Bundt pan for a stunning presentation. Perfect for dessert or special occasions!

🛒 Ingredients

  • 1 1/2 cups unsalted butter, room temperature
  • 1 (8 oz) package cream cheese, room temperature
  • 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 (20 oz) can crushed pineapple, drained

👩‍🍳 Instructions

  1. Preheat Oven:
    • Preheat oven to 325°F (165°C). Grease a 10-inch Bundt pan with non-stick cooking spray.
  2. Cream Butter Mixture:
    • In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (about 3-5 minutes).
  3. Add Eggs:
    • Add eggs one at a time, beating well after each addition.
  4. Mix Dry Ingredients:
    • In a separate bowl, whisk together flour, baking powder, and salt.
  5. Combine:
    • Gradually add dry ingredients to the butter mixture, mixing until just combined.
  6. Add Pineapple & Vanilla:
    • Stir in vanilla extract and drained crushed pineapple.
  7. Bake:
    • Pour batter into the prepared Bundt pan and smooth the top. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool:
    • Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
  9. Serve:
    • Slice and serve as desired.

⏰ Timing & Servings

  • Prep Time: 20 minutes
  • Total Time: ~1 hour 50 minutes
  • Calories: ~400 kcal per serving (based on 12 servings)
  • Servings: 12

💡 Tips

  • Draining Pineapple: Thoroughly drain pineapple to prevent excess moisture. Press with a spoon or use a sieve.
  • Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter.
  • Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Freezing: Wrap unglazed cake tightly and freeze for up to 3 months. Thaw before serving.
  • Optional Glaze: Drizzle with a glaze (1 cup powdered sugar + 2-3 tbsp pineapple juice) or dust with powdered sugar for extra flair.
See also  Vanilla Yogurt Cake with Jam and Coconut

🌟 Why You’ll Love This

This pound cake is dense, moist, and bursting with pineapple flavor, with the cream cheese adding a luxurious texture. It’s a perfect balance of sweet and tangy! Let me know if you want glaze variations, serving suggestions, or ingredient sourcing tips!