Pineapple Cream Cheese Pound Cake is a delicious and moist dessert that combines the tropical flavor of pineapple with the rich creaminess of cream cheese. Here’s a basic recipe for Pineapple Cream Cheese Pound Cake:
Ingredients:
For the cake:
1 cup (2 sticks) unsalted butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (20-ounce) can crushed pineapple, drained (reserve juice for the glaze)
For the glaze:
1 cup powdered sugar
2-3 tablespoons reserved pineapple juice
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 325°F (160°C) and grease and flour a 10-inch bundt pan.
In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy.
Gradually add the granulated sugar and beat until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the drained crushed pineapple.
Pour the batter into the prepared bundt pan and smooth the top.
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