This “Pineapple Cream Cheese Pound Cake” is a truly delightful and moist cake, offering a tropical twist on a classic dessert. The image prominently features a beautiful bundt cake, golden-brown on the outside with a perfectly tender, light crumb on the inside, generously drizzled with a luscious, creamy glaze. The subtle texture of the cake suggests the incorporation of pineapple, which not only imparts its signature fruity flavor but also contributes significantly to the cake’s exceptional moisture. This pound cake stands out for its rich flavor profile, combining the tang of cream cheese with the sweet, tropical essence of pineapple, all encased in a dense yet tender crumb characteristic of a traditional pound cake. It’s a comforting dessert that feels both homey and elegant, making it suitable for a casual family gathering, a celebratory occasion, or simply as a special treat to enjoy with a cup of coffee or tea. The addition of cream cheese in the batter ensures a supremely moist and tender cake that stays fresh for days, while the pineapple adds a unique depth of flavor and prevents the cake from being overly dense. The simple yet effective glaze, visible dripping down the sides of the cake in the image, provides an extra layer of sweetness and a beautiful finish, tying all the flavors together. This comprehensive recipe will guide you through creating a perfectly textured pound cake and a complementary glaze, ensuring a result as inviting and delicious as the one pictured.
Ingredients:
- For the Pineapple Cream Cheese Pound Cake:
- 1 cup (226g) unsalted butter, softened
- 8 ounces (226g) cream cheese, softened
- 2 ½ cups (500g) granulated sugar
- 4 large eggs, at room temperature
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) canned crushed pineapple, undrained (this includes the juice, which is important for moisture)
- 1 teaspoon vanilla extract
- Optional: ¼ teaspoon pineapple extract for enhanced flavor
- For the Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
- 2-3 tablespoons pineapple juice (reserved from the crushed pineapple can or from a new can)
- ½ teaspoon vanilla extract (optional)
- 1 tablespoon melted unsalted butter (optional, for richness)
- Equipment:
- 10-12 cup Bundt pan
- Non-stick baking spray with flour (or butter and flour for greasing)
- Large mixing bowls (2)
- Electric mixer (stand mixer or handheld)
- Rubber spatula
- Whisk
- Wire cooling rack
Instructions:
Part 1: Prepare the Pound Cake Batter
- Preheat Oven and Prepare Pan: Preheat your oven to 325∘F (160∘C). Generously grease and flour a 10-12 cup Bundt pan using baking spray with flour, or by coating it thoroughly with softened butter and then dusting with flour, tapping out the excess. This step is crucial for easy release of the cake.
- Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and softened cream cheese on medium speed until the mixture is light, fluffy, and well combined. This should take about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Sugar: Gradually add the granulated sugar to the creamed mixture, beating on medium-high speed until the mixture is very light, fluffy, and pale in color, typically another 5-7 minutes. This step incorporates air, contributing to the cake’s tender crumb.
- Incorporate Eggs: Add the large eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the undrained crushed pineapple. Begin and end with the dry ingredients. For example, add about one-third of the flour mixture, mix until just combined, then half of the crushed pineapple, mix, then another third of the flour, the remaining pineapple, and finally the last third of the flour mixture. Mix only until just combined; do not overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour too much.
- Add Flavorings: Stir in the vanilla extract and optional pineapple extract until just blended.
- Transfer to Pan: Pour the prepared cake batter evenly into the greased and floured Bundt pan. Smooth the top with a rubber spatula.
- Bake: Place the Bundt pan in the preheated oven. Bake for 60-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary significantly depending on your oven and the specific Bundt pan. The cake should be golden brown and the top should spring back when lightly touched.
Part 2: Cool and Glaze the Pound Cake
- Initial Cooling: Once baked, remove the Bundt pan from the oven. Let the cake cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before inversion.
- Invert Cake: After the initial cooling, carefully invert the Bundt cake onto a wire cooling rack to cool completely. If the cake is sticking, gently tap the bottom and sides of the pan before inverting. Allow the cake to cool completely, which can take 1-2 hours. Glazing a warm cake will cause the glaze to melt and be absorbed rather than creating a distinct coating, like the one seen in the image.
- Prepare the Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of pineapple juice, optional vanilla extract, and optional melted butter. Start with 2 tablespoons of juice, and add more, a teaspoon at a time, until you reach a smooth, pourable consistency that is thick enough to coat a spoon but thin enough to drizzle.
- Glaze the Cake: Once the cake is completely cool, place the wire rack with the cake over a piece of parchment paper or a plate to catch any drips. Drizzle the prepared glaze evenly over the top of the cake, allowing it to drip down the sides, just like the appetizing appearance in the image.
- Allow Glaze to Set: Let the glaze set for at least 15-20 minutes before slicing.
Part 3: Serve and Store
- Serve: Slice the “Pineapple Cream Cheese Pound Cake” and serve. It’s delicious on its own, or you can serve it with a scoop of vanilla ice cream or fresh fruit.
- Storage: Store leftover pound cake at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week (especially if your kitchen is warm). The cream cheese in the recipe generally means it should be refrigerated for longer storage.
- Freezing (Optional): This pound cake freezes well. Wrap individual slices or the whole cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature. This helps them cream together smoothly and incorporate air more effectively, leading to a lighter, more uniform cake texture.
- Do Not Overmix: Overmixing the batter after adding the flour can develop the gluten, resulting in a dense or tough cake. Mix only until the ingredients are just combined.
- Properly Greased Pan: A well-greased and floured Bundt pan is essential to prevent the cake from sticking. Don’t skip this step!
- Undrained Crushed Pineapple: Using undrained crushed pineapple is key. The juice from the pineapple contributes significant moisture and flavor to the cake, making it exceptionally tender and preventing it from drying out.
- Cool Completely Before Glazing: As mentioned in the instructions, ensure the cake is completely cool before applying the glaze. This allows the glaze to set properly and form a visible coating rather than being absorbed into the warm cake.
- Adjust Glaze Consistency: The amount of pineapple juice for the glaze is approximate. Adjust it to achieve your desired consistency – a thicker glaze will coat more heavily, while a thinner one will provide a lighter drizzle.
Enjoy this moist and flavorful “Pineapple Cream Cheese Pound Cake”!