Pineapple Cream Cheese Pound Cake

Ingredients You’ll Need

For the Cake:

• 1 cup unsalted butter, softened: Adds richness and tenderness to the cake.
• 8 oz cream cheese, softened: Creates a creamy texture and depth of flavor.
• 3 cups granulated sugar: Sweetens the cake and balances the tanginess of the pineapple.
• 6 large eggs: Helps bind everything together and adds structure.
• 3 cups all-purpose flour: Forms the base of the cake.
• 1/2 tsp baking powder: Gives a slight lift to prevent the cake from being too dense.
• 1/2 tsp salt: Balances the sweetness and enhances flavors.
• 1 tsp vanilla extract: Adds warmth and complements the pineapple.
• 1 cup crushed pineapple, drained: The star ingredient that brings a touch of tropical sweetness.

• 1 cup powdered sugar: Creates a smooth, sweet glaze.
• 2–3 tbsp pineapple juice: Reserved from the canned pineapple or fresh juice for a zesty kick.
• 1–2 tbsp cream cheese, softened: Adds a creamy, tangy note to the glaze.
• 1/2 tsp vanilla extract (optional): Enhances the flavor and balances the glaze’s sweetness.

Step-by-Step Instructions

1. Preheat and Prepare the Pan

• Preheat the Oven: Set your oven to 325°F (163°C) to ensure the cake bakes slowly and evenly.
• Grease and Flour the Bundt Pan: Grease a bundt pan generously, then dust with flour to prevent sticking. You could also use a baking spray with flour to make this step even easier.

2. Cream the Butter and Cream Cheese

• In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat until smooth and creamy.
• This step is crucial as it’s the base for the cake’s tender texture, so take your time and ensure it’s thoroughly blended.

3. Add Sugar Gradually

• Slowly add the granulated sugar to the butter and cream cheese mixture. Beat continuously until the mixture becomes light, fluffy, and airy. This usually takes about 3-5 minutes.

4. Incorporate the Eggs

• Add the eggs one at a time, making sure each egg is fully mixed in before adding the next. This ensures a smooth, homogenous batter and helps avoid a dense texture.

5. Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to over-mix, as this can result in a tougher cake.

6. Add Flavorings and Pineapple

• Stir in the vanilla extract to give a hint of warmth.
• Gently fold in the drained crushed pineapple so it’s evenly distributed throughout the batter. This will add bursts of fruity flavor in each bite.

7. Prepare for Baking

• Pour the batter into the prepared bundt pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.

8. Bake the Cake

• Place the cake in the oven and bake for approximately 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
• Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Making the Perfect Pineapple Cream Cheese Glaze

1. Prepare the Glaze

• In a small bowl, combine powdered sugar and softened cream cheese.
• Add 2 tablespoons of pineapple juice and vanilla extract (if using). Stir until smooth. If the glaze seems too thick, add a bit more pineapple juice, one teaspoon at a time, until you reach the desired consistency.

2. Glaze the Cake

• Once the cake is completely cool, place it on a wire rack over a baking sheet to catch any glaze drips.
• Pour or drizzle the glaze evenly over the cake, letting it flow down the sides. Use a spatula to gently spread the glaze if needed.

3. Let the Glaze Set

• Allow the glaze to set for 15-20 minutes before slicing and serving.

Tips for Success

• Draining the Pineapple: Make sure to drain the crushed pineapple thoroughly. Too much liquid can affect the cake’s texture.
• Patience with Creaming: Creaming the butter and cream cheese until fluffy is key for a soft cake texture. This step creates air pockets that expand during baking, so don’t rush it!
• Bundt Pan Prep: To prevent sticking, make sure your bundt pan is well-greased and floured. Baking spray with flour can be a helpful alternative.

Serving and Storing

• Serve: Slice and serve your Pineapple Cream Cheese Pound Cake as is, or with a dollop of whipped cream for extra indulgence.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: You can freeze slices for up to 2 months; just thaw at room temperature before serving.