Pineapple Cream Cheese Pound Cake

So, the next time you want to have something deliciously creamy cream cheese and tropical sweet pineapple in a roll, do try this recipe too. Well, have I got a treat for you? This pineapple cream cheese pound cake is so amazing! I meant to title this the perfect summer cake instead of dessert, because not only is it a delicious slice that makes you feel like you’re eating sand while on a beach when you eat it, Invite friends round for a special celebration or treat yourself when you have some sweet cravings; it will definitely please! 

Just picture that perfect slice of moist cake with this tender crumb and burst of fruit in every bite! Perfect for summer picnics or a warm cozy family gathering, this cake will brighten everything around and also tantalize the taste buds due to its vibrant golden yellow color. Perfect as either an after dinner treat OR beautiful brunch addition, Pineapple Cream Cheese Pound Cake recipe will soon become a favorite that transports you to sunny paradise with every bite! Today, we are delving into the world of cheese pound cake recipe and how to make this delicious treat in your own kitchen! 

Ingredients

PINEAPPLE CREAM CHEESE POUND CAKE INGREDIENTS

For the Cake:

• 8 oz (1 cup) cream cheese, room temp
• 1/2 C (1 stick) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup crushed pineapple (drained, juice reserved)

For the topping:

• 1 cup powdered sugar
• 2 Tbsp of pineapple juice (from the canned pineapple)
• 1/4 cup chopped pecans or walnuts (optional)

Equipment

What you need for this cream cheese pound cake recipe:

• Mixing bowls
• Electric mixer (but hey, that could be your arm workout!)
• Measuring cups and spoons
• Rubber spatula
• 1 large loaf pan (9×5 inches) or two smaller pans.
• Cooling rack
• Balloon whisk Parchment paper (to make removal easier)

Making Process

So here we go to the most important part: Pound cake recipe! Here are all the easy steps to make this delicious cake:

Step 1: Preheat the Oven

Recipe Preheat your oven to 350°F (175°C). This will prevent your whole cake from drying up and coming out nice golden evenly.

Step 2: Prepare the loaf pan

Grease your loaf pan with butter or cooking oil spray. Line the base with a bit of parchment paper for even easier removal.

Step 3: Combine the butter and cream cheese

Cream the softened cream cheese and butter together in a large mixing bowl, using an electric mixer at medium speed, until smooth and creamy. It will be ready in 2-3 minutes.

Step 4: Add Sugar and Eggs

Beat in the granulated sugar a little at a time until thoroughly combined. When we have such a liquid, we add one egg at a time and beat for a while—only until the next one is absorbed. Last, stir in the vanilla extract.

Step 5: Combine the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients one at a time to the cream cheese mixture, alternating with crushed pineapple. Then add the dry ingredients, finishing with them and mixing just until combined. Be careful not to overmix!

Step 6: Pour and Bake

Spread the batter into your prepared loaf pan, and smooth it out with a spatula. Place into the oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

After that, take the cake out of the oven and let it cool in its pan for about 10 minutes. Then gently slide it onto a cooling rack and let cool completely.

Step 8: Prepare the Topping

As the cake cools, prepare the topping. Stir powdered sugar and pineapple juice in a medium bowl till smooth. Pour over the cooled cake and top with chopped walnuts or pecans if desired.

Storage Tips

Room Temperature : Store cake in an airtight container at room temperature for up to 2 days. 

Freezer:You can keep leftovers in the fridge for about a week. To keep the cake for longer, freeze it instead. Bundled tightly with plastic and then foil Freeze it for up to 3 months! 

Nutrition

But, even though pineapple cream cheese pound cake recipe is great as a slice of heaven here and there, it’s always good to also know what its nutritional value is Per slice 

• Calories: 300
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 70 mg
• Sodium: 200 mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 3g

Please note that these nutrition values are estimated based on available ingredients, and this is an approximate calculation.

FAQ

Q: Can I use fresh pineapple instead of canned?

A: Yes! You may use fresh pineapple, all the way finely chopped; just be sure to strain out some ref excess juice so you’re not looking at a ton of moisture added into their batter.

Q: Are you able to make this cake gluten-free?

A: Absolutely! An all-purpose gluten-free flour blend will work. Make sure that the blend requires a binding agent, such as xanthan gum.

Q:Can I make small cakes instead of a big cake?

A:Yes! That dough can be divided into smaller cake pans. Instead just adjust the baking time to 30-40 minutes.

Final Thoughts

The pineapple cream cheese pound cake is the perfect mix of flavors and textures that everyone will love! It’s great for any occasion, from a casual family get-together to festive celebrations. Its moist crumb with a touch of tropical flair is like taking a bite out of paradise. So, as always, roll up your sleeves and make some pineapple cream cheese pound cake that will knock the socks off of anyone lucky enough to be eating with you, wow finest. Happy baking!