My husbands exact words after his first bite, “Oh my god, Betty, this is so fantastic!
This Pineapple Cream Cheese Pound Cake is a moist and flavorful twist on a classic. The addition of cream cheese and crushed pineapple creates a tender crumb and a delightful tropical tang. This rich cake is perfect for any occasion and is enhanced by a sweet pineapple glaze.
Ingredients:
For the Cake
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 3 sticks (1 1/2 cups) |
| Lite brown sugar | 1 1/2 cups |
| Cream cheese | 8 ounces |
| Regular sugar | 1 cup |
| Eggs | 5 |
| Pure vanilla extract | 1 tablespoon |
| Buttermilk | 1 cup |
| Sour cream | 1/2 cup |
| Crushed pineapple, drained | 1 cup |
| Swans Down Cake flour | 3 cups |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
For the icing
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 2 cups |
| Melted butter | 2 tablespoons |
| Crushed pineapple | 2 tablespoons |
| Pineapple juice | As needed |
Instructions:
For the Cake:
- Preheat your oven to 325°F (160°C). Grease and flour a standard loaf pan or Bundt pan.
- In a large mixing bowl, cream together the softened butter, brown sugar, and cream cheese until light and fluffy.
- Gradually add the regular sugar and continue to cream until well combined and smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the pure vanilla extract.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- In another bowl, combine the buttermilk and sour cream.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk-sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Gently fold in the drained crushed pineapple.
- Pour the batter into the prepared baking pan.
- Bake for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven. Start checking for doneness around the 55-minute mark.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
For the Icing:
- In a medium bowl, whisk together the powdered sugar and melted butter until smooth.
- Stir in the 2 tablespoons of crushed pineapple.
- Add pineapple juice, one teaspoon at a time, until the icing reaches your desired consistency for drizzling or spreading.
- Once the cake is completely cool, drizzle or spread the icing evenly over the top.
- Let the icing set before slicing and serving.
