Pineapple Cream Cheese Pound Cake

Introduction

Pineapple Cream Cheese Pound Cake is one of those desserts that always manages to impress. When I first made this cake, I wasn’t sure how the combination of pineapple and cream cheese would come together, but the result was nothing short of delicious! The cake is incredibly moist, thanks to the cream cheese and sour cream, with just the right balance of sweetness from the brown sugar and pineapple. The crushed pineapple adds a delightful tropical flavor, while the creamy icing gives it that extra indulgent touch. My family absolutely loved it, and it became an instant favorite for our weekend dessert table. Whether you’re hosting a family gathering, a celebration, or just craving a delicious cake, this Pineapple Cream Cheese Pound Cake will not disappoint!

Ingredients

• For the Cake:
• 3 sticks of unsalted butter (softened)
• 1 1/2 cups of lite brown sugar
• 1 (8-ounce) package of cream cheese (softened)
• 1 cup of regular sugar
• 5 eggs
• 1 tablespoon of pure vanilla extract
• 1 cup buttermilk
• 1/2 cup of sour cream
• 1 cup crushed pineapple (drained)
• 3 cups Swans Down Cake Flour (or all-purpose flour)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• For the Icing:
• 2 cups powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons crushed pineapple
• Pineapple juice (to taste)

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or 9×13-inch cake pan to ensure the cake doesn’t stick.
2. Mix the Wet Ingredients: In a large mixing bowl, beat the softened unsalted butter, cream cheese, and regular sugar together using an electric mixer until the mixture is smooth and creamy. Add the lite brown sugar and continue mixing until well incorporated.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is evenly blended.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Mix until just combined.
5. Add Pineapple: Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 325°F for about 1 hour, or until a toothpick inserted into the center comes out clean. Oven times may vary, so check the cake starting at the 55-minute mark.
7. Prepare the Icing: While the cake is baking, make the icing by mixing powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice in a small bowl. Stir until smooth, and set aside.
8. Cool the Cake: Once the cake is done baking, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Drizzle the Icing: Once the cake has cooled, drizzle the prepared icing over the top, letting it cascade down the sides for a beautiful finish.

Nutrition Facts

• Servings: 12-16 (depends on slice size)
• Calories per Serving: 350-400 calories (depending on serving size)
• Sugar: 45g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 75mg

Preparation Time

• Prep time: 15-20 minutes
• Cook time: 1 hour
• Total time: 1 hour 20 minutes

How to Serve

• As a dessert: Serve this cake as a delightful dessert at family gatherings, holiday dinners, or weekend get-togethers.
• For afternoon tea: Pair this cake with a cup of tea or coffee for an indulgent treat in the afternoon.
• For breakfast or brunch: Slice a piece and enjoy it with a hot drink for a delicious start to your day.
• With ice cream: Serve with a scoop of vanilla ice cream on the side for an extra decadent dessert experience.

Additional Tips

1. Drain Pineapple Well: Be sure to drain the pineapple well to prevent the cake from becoming too wet. Press it in a fine-mesh strainer or squeeze it in a paper towel to remove excess moisture.
2. Use Room Temperature Ingredients: For a smoother batter, make sure the butter and cream cheese are at room temperature before mixing.
3. Check Cake Doneness: Since oven temperatures can vary, check the cake for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
4. Add Coconut: If you love tropical flavors, add a half cup of shredded coconut to the cake batter for extra texture and flavor.
5. Make Ahead: This cake can be made a day in advance and stored in an airtight container at room temperature. The flavors tend to improve after sitting for a few hours.

Recipe Variations

• Coconut Pineapple Pound Cake: Add ½ cup of shredded coconut to the batter for a tropical coconut flavor.
• Pineapple and Mango Pound Cake: Add finely chopped fresh mango along with the pineapple for a unique tropical twist.
• Lemon Pineapple Pound Cake: Add a tablespoon of lemon zest to the batter for a bright, citrusy flavor that complements the pineapple.
• Chocolate Pineapple Pound Cake: Add ¼ cup of cocoa powder to the dry ingredients for a rich, chocolatey variation.

Serving Suggestions

• With Fresh Fruit: Serve slices of Pineapple Cream Cheese Pound Cake with fresh fruit like strawberries, blueberries, or even more pineapple for a refreshing contrast.
• With Whipped Cream: Top each slice with a dollop of freshly whipped cream for extra richness.
• As Part of a Dessert Spread: Include this cake as part of a dessert table with other tropical-inspired treats, like coconut macaroons and fruit salad.
• With Hot Chocolate: Pair it with a warm drink like hot chocolate or spiced chai for a cozy, indulgent treat during colder months.

Freezing and Storage

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, refrigerate it for up to 5 days.
• Freezing: This cake freezes well. Wrap slices tightly in plastic wrap or foil and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or in the fridge before serving.
• Icing: If you have leftover icing, store it in the fridge for up to a week. You may need to reheat it slightly before using it again.

FAQ Section

1. Can I use a different type of flour?
   Yes, you can use all-purpose flour, but Swans Down Cake Flour gives this cake a lighter texture.
2. What if I don’t have buttermilk?
   If you don’t have buttermilk, you can substitute it with a mixture of 1 cup of milk and 1 tablespoon of vinegar. Let it sit for 5 minutes before using.
3. Can I use a different fruit besides pineapple?
   Yes, other fruits like mashed bananas, applesauce, or peaches can be used in place of the pineapple.
4. Can I make this cake without the icing?
   Yes, the cake is delicious on its own, but the icing adds a nice finishing touch.
5. Can I use margarine instead of butter?
   While you can use margarine, butter gives the cake a richer flavor and better texture.
6. Can I double this recipe?
   Yes, you can double the recipe and bake it in a larger pan or two smaller pans.
7. Can I make this cake gluten-free?
   Yes, you can use a gluten-free flour blend in place of the regular cake flour to make this cake gluten-free.
8. How can I make this cake more moist?
   Make sure to drain the pineapple well and avoid over-mixing the batter. Sour cream and buttermilk also contribute to a moist texture.
9. Can I add nuts to this cake?
   Yes, chopped walnuts or pecans would add a nice crunch to this cake.
10. Can I substitute sour cream for Greek yogurt?
    Yes, Greek yogurt can be substituted for sour cream for a slightly tangier flavor.

Conclusion

Pineapple Cream Cheese Pound Cake is a tropical dessert that’s sure to please anyone who loves a sweet, moist cake with a rich flavor. The combination of pineapple, cream cheese, and sour cream makes for a decadent cake, while the homemade icing adds a delightful finishing touch. Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is a perfect choice. Give it a try , and it might just become a new favorite in your recipe collection!

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