Cream Cheese Pineapple Pound Cake
Ingredients:
For the Cake:
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup (2 sticks) unsalted butter, softened
– 8 oz cream cheese, softened
– 2 ¾ cups granulated sugar
– 6 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon pineapple extract (optional, for extra flavor)
– 1 cup crushed pineapple, drained well
– 1 cup buttermilk
For the Pineapple Glaze:
– 2 cups powdered sugar
– ¼ cup pineapple juice (reserved from the crushed pineapple)
– 1 tablespoon heavy cream (adjust for consistency)
– 1 teaspoon vanilla extract
Directions:
1. Preheat Oven & Prepare Pan:
– Preheat oven to 325°F (163°C).
– Grease and flour a 10-inch Bundt pan.
2. Mix Dry Ingredients:
– In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar:
– In a large bowl, beat butter and cream cheese until smooth and creamy.
– Gradually add sugar and beat until light and fluffy.
4. Add Eggs & Flavoring:
– Add eggs one at a time, mixing well after each addition.
– Mix in vanilla extract and pineapple extract.
5. Incorporate Dry Ingredients & Pineapple:
– Gradually add the flour mixture, alternating with buttermilk.
– Fold in the drained crushed pineapple.
6. Bake:
– Pour batter into the prepared Bundt pan and smooth the top.
– Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
– Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the Pineapple Glaze:
7. Prepare the Glaze:
– In a bowl, whisk together powdered sugar, pineapple juice, heavy cream, and vanilla extract until smooth.
– Drizzle over the cooled cake.
Serving & Storage:
– Serve at room temperature for the best flavor.
– Store covered at room temperature for up to 3 days or refrigerate for up to a week.
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