Ingredients :
For the Cake:
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup crushed pineapple, drained
For the Glaze:
1 cup powdered sugar (confectioners’ sugar)
2–3 tablespoons pineapple juice (reserved from canned pineapple or fresh juice)
1–2 tablespoons cream cheese, softened
1/2 teaspoon vanilla extract (optional)
Directions :
Cake Preparation:
Preheat the Oven:
1. Set the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake can be removed easily after baking.
Cream Butter and Cream Cheese:
2. In a large mixing bowl, combine the softened butter and cream cheese. Use a mixer to beat until smooth and creamy.
Add Sugar:
3. Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture is light and fluffy.
Incorporate Eggs:
4. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Combine Dry Ingredients:
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.
Add Flavorings:
6. Stir in the vanilla extract to enhance the cake’s flavor. Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed.
Prepare for Baking:
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake:
8. Place the cake in the oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
9. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
Glaze Preparation:
Prepare the Glaze:
10. In a small bowl, combine the powdered sugar and softened cream cheese. Gradually add 2 tablespoons of pineapple juice and vanilla extract (if desired). Stir or whisk until smooth. If the glaze is too thick, add a bit more pineapple juice, one teaspoon at a time, until you reach the desired consistency.
Apply the Glaze:
11. Once the cake has cooled, place it on a wire rack over a baking sheet or parchment paper to catch any drips. Pour or drizzle the glaze evenly over the cake, using a spatula or spoon to spread it gently.
Let the Glaze Set:
12. Allow the glaze to set for 15-20 minutes before slicing and serving.
Serve and Enjoy:
13. Slice and enjoy your delicious Pineapple Cream Cheese Pound Cake!
Notes :
Pineapple Juice Options: You can use canned pineapple juice or fresh pineapple juice for the glaze. Canned juice adds consistency in flavor, while fresh juice gives a slightly zestier taste.
Ensure Proper Mixing: Creaming the butter and cream cheese until light and fluffy is essential for achieving a soft cake texture. Be patient during this step!
Bundt Pan Tip: For easy removal, grease and flour the bundt pan thoroughly. Alternatively, use a baking spray with flour for added convenience.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 2 months.
