PINEAPPLE CREAM CHEESE POUND CAKE
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PINEAPPLE CREAM CHEESE POUND CAKE
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This Pineapple Cream Cheese Pound Cake is a rich and moist dessert that combines the tropical sweetness of pineapple with the creamy texture of cream cheese. Perfect for any special occasion or simply to satisfy your sweet tooth.
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Ingredients
- 1 ½ cups 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 can (8 oz) crushed pineapple, drained
- ½ cup chopped pecans (optional)
- ½ cup shredded coconut (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice (from the drained pineapple)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the vanilla extract, crushed pineapple, chopped pecans, and shredded coconut (if using).
- Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth and well combined.
- Drizzle the glaze over the cooled cake.
Serve:
- Slice and enjoy your Pineapple Cream Cheese Pound Cake!
Notes
- Nut Alternatives: You can use walnuts or almonds instead of pecans, or omit the nuts altogether if preferred.
- Coconut Variations: If you're not a fan of coconut, you can leave it out or substitute it with additional nuts or dried fruit.
- Make-Ahead: This pound cake can be made a day in advance and stored at room temperature. Glaze just before serving.
- Leftovers: Store any leftover cake in an airtight container at room temperature. It should keep well for up to 3 days.
- Freezing: The pound cake (without the glaze) can be frozen for up to 1 month. Thaw at room temperature before glazing and serving.
- Nut Alternatives: You can use walnuts or almonds instead of pecans, or omit the nuts altogether if preferred.
- Coconut Variations: If you're not a fan of coconut, you can leave it out or substitute it with additional nuts or dried fruit.
- Make-Ahead: This pound cake can be made a day in advance and stored at room temperature. Glaze just before serving.
- Leftovers: Store any leftover cake in an airtight container at room temperature. It should keep well for up to 3 days.
- Freezing: The pound cake (without the glaze) can be frozen for up to 1 month. Thaw at room temperature before glazing and serving.
Nutrition Information
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Calories
400kcal
(20%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
20g
(31%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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