Pineapple Cream Cheese Pound Cake
Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake, a buttery, moist cake that’s perfect for any occasion. Each bite is infused with sweet pineapple, velvety cream cheese, and a tangy glaze, giving you the essence of a summer getaway with every mouthful. If you’re looking to impress with a dessert that’s both elegant and easy, this is your go-to recipe.
Ingredients You’ll Need
For the Cake:
- 1 cup unsalted butter, softened: Adds richness and tenderness to the cake.
- 8 oz cream cheese, softened: Creates a creamy texture and depth of flavor.
- 3 cups granulated sugar: Sweetens the cake and balances the tanginess of the pineapple.
- 6 large eggs: Helps bind everything together and adds structure.
- 3 cups all-purpose flour: Forms the base of the cake.
- 1/2 tsp baking powder: Gives a slight lift to prevent the cake from being too dense.
- 1/2 tsp salt: Balances the sweetness and enhances flavors.
- 1 tsp vanilla extract: Adds warmth and complements the pineapple.
- 1 cup crushed pineapple, drained: The star ingredient that brings a touch of tropical sweetness.
For the Glaze:
- 1 cup powdered sugar: Creates a smooth, sweet glaze.
- 2–3 tbsp pineapple juice: Reserved from the canned pineapple or fresh juice for a zesty kick.
- 1–2 tbsp cream cheese, softened: Adds a creamy, tangy note to the glaze.
- 1/2 tsp vanilla extract (optional): Enhances the flavor and balances the glaze’s sweetness.
Step-by-Step Instructions
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