Introduction
Pineapple cream cheese pound cake is a masterful blend of textures and flavors, combining the tangy richness of cream cheese with the sweet, tropical essence of pineapple. This moist and decadent dessert is both refreshing and indulgent, making it perfect for special occasions or everyday treats. The cake’s versatility is part of its appeal; it can be enjoyed as a standalone dessert or paired with a variety of toppings to enhance its tropical flair.
One of the key factors that make this cake so popular is its ability to balance contrasting flavors. The cream cheese adds a velvety texture and a subtle tang, while the pineapple provides a burst of sweetness and freshness. The combination results in a cake that is both luxurious and approachable. Whether you’re looking for a dessert to impress guests or simply want to treat yourself to something special, the pineapple cream cheese pound cake is an excellent choice.
For those who enjoy experimenting with flavors, this cake also offers a lot of room for creativity. You can enhance the pineapple flavor with pineapple extract, add a hint of nuttiness with almond extract, or even incorporate sour cream for extra moisture. The cake’s tropical essence makes it a perfect fit for summer gatherings or as a refreshing twist on traditional desserts.
Nutritional Information
Per serving (approximate values for a 12-slice cake):
- Calories: 420
- Protein: 10g
- Carbohydrates: 55g
- Fat: 22g
- Fiber: 2g
- Sodium: 350mg
Ingredients
- Butter: 1 to 1.5 cups, softened
- Cream cheese: 8 to 16 oz, softened
- Granulated sugar: 3 cups
- Eggs: 6 large
- All-purpose or cake flour: 3 cups
- Baking powder: ½ to 1 tsp
- Salt: ½ to 2 tsp
- Vanilla extract: 1 tsp
- Almond extract: 1 tsp (optional)
- Crushed pineapple: 1 cup, drained
- Sour cream or lemon juice: ½ cup (optional)
- For the glaze:
- Powdered sugar: 1 cup
- Pineapple juice: 2-3 tbsp
- Cream cheese or butter: 2 tbsp (optional in glaze)
- Vanilla extract: 1 tsp (optional)
- Garnishes: toasted coconut flakes or fresh pineapple slices (optional)
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch Bundt or tube pan.
- Cream the butter and cream cheese together in a large mixing bowl until smooth and fluffy, about 2-3 minutes.
- Add the granulated sugar and continue beating until the mixture is light and creamy.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Stir in the vanilla and almond extracts if using.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the drained crushed pineapple to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean or with slight moist crumbs.
- Let the cake cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency by adding more juice if needed.
- Drizzle the glaze over the cooled cake. Optionally, sprinkle with toasted coconut flakes or garnish with fresh pineapple slices.
Cooking Tips and Variations
For the best results, use room-temperature eggs to ensure better incorporation into the batter. Avoid overmixing after adding the pineapple to maintain the cake’s tender crumb. If the cake browns too quickly, cover it with foil halfway through baking to prevent burning while ensuring even cooking.
To enhance the pineapple flavor, you can add a few drops of pineapple extract. Using cake flour instead of all-purpose flour will result in a finer texture, but both types work well. For extra moisture and a subtle tang, incorporate sour cream or lemon juice into the batter.
Storage and Reheating
Store the cake covered at room temperature for up to 2 days or refrigerate it if glazed. To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil and store for up to 2 months. Reheat by placing the cake at room temperature for a few hours or warming it gently in the microwave.
Frequently Asked Questions
Why is it important to drain the crushed pineapple well?
Draining the crushed pineapple helps prevent excess moisture from affecting the cake’s texture. Too much liquid can lead to a soggy or overly dense cake, so it’s crucial to drain the pineapple thoroughly before folding it into the batter.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour as a substitute for cake flour. However, cake flour will give your cake a lighter, finer texture because it has less protein than all-purpose flour. If you only have all-purpose flour, it will still yield a delicious cake.
How do I achieve the right consistency for the glaze?
To achieve the right consistency for the glaze, start with a small amount of pineapple juice and gradually add more as needed. This ensures the glaze doesn’t become too runny or too thick. You can also adjust the amount of powdered sugar to achieve your desired thickness and sweetness level.
Can I make this cake in advance?
Yes, you can make the cake in advance. It’s best to bake and cool the cake completely before glazing and serving. If you plan to store it for more than a day, consider freezing it without the glaze and glazing it just before serving.
