Description
This Pineapple Cream Cheese Pound Cake is a moist, rich dessert that combines the buttery goodness of a classic pound cake with the tropical sweetness of crushed pineapple. Cream cheese adds a velvety texture, while a decadent pineapple-infused icing finishes the cake beautifully. Perfect for gatherings or as a sweet 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
- 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.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until smooth and creamy. Then add the lite brown sugar and continue mixing until fully combined and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract until the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and sour cream. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
- Add Pineapple: Gently fold in the drained crushed pineapple to retain its texture throughout 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, starting to check doneness with a toothpick at 55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Prepare the Icing: In a small bowl, combine powdered sugar, melted butter, crushed pineapple, and pineapple juice to create a smooth, pourable icing.
- Cool and Frost: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the prepared icing over the cooled cake to finish.
Notes
- Make sure the crushed pineapple is well-drained to prevent the cake from becoming too wet.
- Use room temperature ingredients for better mixing and texture.
- Check for doneness early since oven temperatures vary; a toothpick should come out clean.
- This cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- For a more intense pineapple flavor, reserve a little pineapple juice from the drained crushed pineapple for the icing.
