Pineapple Cream Cheese Pound Cake
This Pineapple Cream Cheese Pound Cake is the ultimate dessert for any occasion! With a moist, velvety texture, bursts of tropical pineapple, and a creamy richness from cream cheese, this cake is an irresistible treat. Whether it’s a family gathering or a cozy night in, this recipe will transport you to a tropical paradise with every bite.
Ingredients
- 2 ½ cups 315g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup 225g unsalted butter, softened
- 8 oz 225g cream cheese, softened
- 2 cups 400g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup 240g crushed pineapple, drained
Instructions
- Prep: Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese together with a hand or stand mixer until smooth and creamy. Add the sugar and beat until light and fluffy, about 3-5 minutes.
- Incorporate Eggs: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Add Pineapple: Gently fold in the crushed pineapple using a spatula.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Dust with powdered sugar, garnish with pineapple chunks, or serve with whipped cream.
Notes
- For an extra pineapple flavor, add 1/4 cup of pineapple juice to the batter and reduce the crushed pineapple slightly.
- Use full-fat cream cheese for the best texture and flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze for up to 3 months.