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Pineapple Cream Cheese Pound Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pineapple Cream Cheese Pound Cake is a moist, rich dessert combining the creamy tanginess of cream cheese with the tropical sweetness of crushed pineapple. Baked to golden perfection and topped with a luscious pineapple glaze, it’s perfect for any occasion where you want a comforting, flavorful treat.


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

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan to prevent sticking.
  2. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until smooth. Add the lite brown sugar and continue mixing until everything is well combined and creamy.
  3. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract until fully incorporated.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to distribute the leavening agents evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cake.
  6. Add Pineapple: Gently fold in the drained crushed pineapple, ensuring it is evenly distributed without deflating the batter.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour at 325°F. Check doneness with a toothpick after 55 minutes; if it comes out clean, the cake is done. Adjust baking time as needed depending on your oven.
  8. Prepare the Icing: In a small bowl, combine the powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice. Stir until smooth to create a flavorful glaze.
  9. Cool and Frost: Allow the cake to cool completely in the pan before removing. Once cooled, drizzle the pineapple icing over the cake for a delicious finishing touch.

Notes

  • Ensure the pineapple is well-drained before folding into the batter to prevent excess moisture which can affect texture.
  • You can substitute cake flour with all-purpose flour but expect a slightly denser texture.
  • Use room temperature ingredients for best mixing results and cake texture.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Check the cake for doneness with a toothpick inserted in the center; if it comes out clean or with a few moist crumbs, it’s ready.