Description
A rich and moist pineapple cream cheese pound cake with a luscious pineapple glaze. This classic dessert combines the smoothness of cream cheese and butter with the tropical sweetness of crushed pineapple, all baked to perfection and topped with a tangy pineapple icing. Perfect for celebrations or a sweet treat any day.
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 to ensure the cake doesn’t stick.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until smooth and creamy. Then, add the lite brown sugar and continue mixing until fully incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla extract until everything is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Add Pineapple: Carefully fold in the well-drained crushed pineapple, making sure it’s evenly distributed without losing the cake’s light texture.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour at 325°F (163°C). Begin checking doneness with a toothpick after 55 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Prepare the Icing: In a small bowl, combine the powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice. Stir until smooth to create a tangy, sweet glaze.
- Cool and Frost: Once baked, allow the cake to cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely. Drizzle the prepared pineapple icing over the cooled cake for a perfect finishing touch.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture which can affect the cake’s texture.
- Use cake flour for a lighter texture, but all-purpose flour can be substituted if needed.
- Check the cake a few minutes early or late as oven temperatures may vary.
- The icing can be adjusted in thickness by varying the amount of pineapple juice added.
- Store the cake wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
