Description
This Pineapple Cream Cheese Pound Cake is a tropical delight that combines the richness of cream cheese and the sweetness of pineapple. Moist, fluffy, and topped with a creamy pineapple icing, it’s the perfect dessert for any occasion, from family gatherings to weekend indulgences.
Ingredients
Scale
- For the Cake:
- 3 sticks unsalted butter (softened)
- 1 1/2 cups lite brown sugar
- 1 (8-ounce) package cream cheese (softened)
- 1 cup regular sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup 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
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until smooth. Add the lite brown sugar and continue mixing until everything is well combined.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Add Pineapple: Gently fold in the crushed pineapple (make sure it’s well-drained).
- Bake the Cake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 1 hour at 325°F, checking with a toothpick after 55 minutes to ensure the cake is done. Oven times may vary, so check earlier or later as needed.
- Prepare the Icing: In a small bowl, combine the powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice to make the icing. Stir until smooth.
- Cool and Frost: Once the cake is done, allow it to cool for 10 minutes in the pan before transferring it to a wire rack. Drizzle the prepared icing over the cooled cake.
Notes
- Make sure to drain the crushed pineapple well to avoid making the cake too wet.
- The icing is optional but adds a delicious tropical sweetness.
- If you don’t have Swans Down Cake Flour, you can use all-purpose flour instead, but cake flour gives a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg