PINEAPPLE CREAM CHEESE POUND CAKE

Instructions:

1. Preheat the Oven and Prepare the Pan:

• Begin by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent the cake from sticking. You can also line the bottom of the pan with parchment paper for extra assurance.

2. Cream the Butter and Cream Cheese:

• In a large mixing bowl, use an electric mixer to beat the butter and cream cheese together on medium-high speed until light and fluffy. This should take about 3-5 minutes. The cream cheese will help give the cake a rich, moist texture, so be sure to mix it until it’s smooth and well-combined with the butter.

3. Add the Sugar and Eggs:

• Gradually add the sugar, beating until fully incorporated and the mixture is light and fluffy. Next, add the eggs one at a time, mixing well after each addition. This helps ensure that the eggs blend in evenly, giving the cake its smooth texture.

4. Incorporate the Dry Ingredients:

• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix, as this could affect the cake’s texture.

5. Add Sour Cream, Pineapple, and Vanilla:

• Add the sour cream (or yogurt), the drained crushed pineapple, and vanilla extract to the batter. Stir gently with a spatula or use the mixer on low speed until everything is well incorporated. The pineapple will add moisture and a touch of tropical flavor, while the sour cream keeps the cake tender.

6. Bake the Cake:

• Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The cake should be golden brown on top and slightly pulling away from the sides of the pan. Every oven is different, so start checking the cake at the 60-minute mark to avoid over-baking.

7. Cool the Cake:

• Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully remove it from the pan and allow it to cool completely on a wire rack.

8. Make the Glaze:

• While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. If the glaze is too thick, add a little more pineapple juice, a teaspoon at a time, until you reach a pourable consistency.

9. Glaze the Cake:

• Once the cake is completely cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides. You can also serve the glaze on the side if you prefer.

Tips for the Perfect Pineapple Cream Cheese Pound Cake:

• Drain the Pineapple Well: To avoid making the batter too wet, make sure to thoroughly drain the crushed pineapple. You can reserve the juice for the glaze or use it in a smoothie or another recipe.
• Use Room Temperature Ingredients: For the best results, ensure that your butter, cream cheese, and eggs are at room temperature before starting. This helps them blend together smoothly and creates a more uniform batter.
• Don’t Overmix the Batter: When adding the dry ingredients, mix just until they are combined. Overmixing can lead to a dense, tough cake.
• Add Nuts or Coconut for Extra Texture: If you love a bit of crunch or coconut flavor, feel free to add chopped walnuts or toasted coconut flakes into the batter. They pair beautifully with the pineapple.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly and freeze for up to 2 months.

Why You’ll Love This Cake:

• Moist and Tender: The addition of cream cheese and sour cream ensures that this cake stays incredibly moist and tender, even after a few days.
• Tropical Flavor: The pineapple gives a lovely sweetness and tang, balancing out the richness of the cream cheese and butter.
• Perfect for Any Occasion: This cake is perfect for a summer barbecue, a holiday dinner, or as a treat to enjoy with a cup of tea or coffee. Its tropical flavor makes it ideal for both casual and special occasions.
• Easy to Make: While it’s incredibly delicious, this cake doesn’t require any complicated techniques. It’s an easy-to-follow recipe that delivers big flavor with minimal effort.

Conclusion:

Pineapple Cream Cheese Pound Cake is the perfect balance of rich, buttery cake with a burst of tropical flavor. Whether you’re looking to impress guests or simply treat yourself, this cake will quickly become a go-to favorite. With its tender crumb, sweet glaze, and irresistible pineapple flavor, it’s a dessert that’s both comforting and exciting. Try it for your next gathering—you’ll be sure to receive rave reviews!