Description
This Pineapple Cream Cheese Pound Cake is a moist, rich dessert that combines the tanginess of cream cheese and pineapple with a tender pound cake crumb. Perfect for any occasion, it features a luscious pineapple-infused icing that envelopes the cake in sweet, tropical flavors.
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 the Oven: Preheat your oven to 325°F (163°C) and grease and flour a bundt pan or a 9×13-inch cake pan to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until smooth. Then add the lite brown sugar and continue mixing until everything is thoroughly combined and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the pure vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix until just combined to avoid overmixing which can make the cake dense.
- Add Pineapple: Gently fold in the well-drained crushed pineapple, distributing it evenly without deflating the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 1 hour, checking with a toothpick after 55 minutes. The toothpick should come out clean or with a few crumbs attached to confirm doneness. Adjust baking time as necessary based on your oven.
- Prepare the Icing: While the cake bakes, combine powdered sugar, melted butter, crushed pineapple, and pineapple juice in a small bowl. Stir until smooth and adjust the pineapple juice to achieve desired consistency.
- Cool and Frost: Allow the cake to cool completely in the pan for about 15 minutes, then invert onto a wire rack to cool fully. Once cooled, drizzle or spread the pineapple icing over the cake for a sweet finishing touch.
Notes
- Ensure pineapple is well-drained to avoid excess moisture in the batter, which can affect baking.
- Use cake flour for a lighter, more tender crumb; all-purpose flour is a suitable substitute but may result in a denser cake.
- Check your cake a few minutes before the minimum baking time as ovens vary.
- For easier icing spread, make sure the cake is completely cooled before applying the icing.
- Store leftovers wrapped tightly at room temperature or refrigerated for up to 3 days.
