🌴 Introduction: Why This Cake Is a Crowd-Pleaser
Pound cake is a timeless classic—dense, buttery, comforting. But when you add cream cheese and pineapple, it elevates into something luxurious: tender, moist, with a tangy yet sweet tropical flavor. The cream cheese adds richness and body, while the pineapple contributes moisture, brightness, and that vacationy feeling.
This cake works beautifully for special occasions—birthdays, brunches, afternoon tea—or simply as a treat for your family when you want something extraordinary yet not overly fussy.
In the sections below, I’ll walk you through:
Ingredient breakdown and why each matters
Step‑by‑step instructions (with timing)
Tips & troubleshooting
A simple glaze or frosting
Variations & customization
Storage, make-ahead, and serving suggestions
Let’s get baking!
🧾 Ingredients & Their Roles
Below is a classic version inspired by several sources.
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For the cake batter
Ingredient Amount Purpose / Notes
Unsalted butter, softened 1 cup (≈ 226 g) Adds richness, structure, and flavor
Cream cheese, softened 8 oz (≈ 225 g) Adds moisture, tang, and richness
Granulated sugar 2½ cups (≈ 500 g) Sweetness and tender crumb
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Eggs, large, room temperature 6 Leavening, structure, moisture
Vanilla extract 1 teaspoon Flavor enhancer
Almond extract (optional) ½ teaspoon Adds a subtle complementary note
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All-purpose flour 3 cups (≈ 375 g) Main dry structure
Baking powder ½ teaspoon Light leavening (since pound cake is denser)
Salt ½ teaspoon Balances sweetness
Crushed pineapple, drained 1 cup (including some juice) Moisture, flavor, and characterize the “pineapple cream cheese” combo
Note on pineapple: Some recipes call for fully drained pineapple to avoid excess moisture.
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Others leave a bit of juice to preserve flavor. Use your judgment—if the pineapple seems super juicy, drain well but reserve some juice for the glaze.
For the Glaze (optional but highly recommended)
Ingredient Amount Purpose
Powdered (confectioners’) sugar 1 cup Sweet, smooth glaze base
Reserved pineapple juice 2–3 tablespoons For flavor & thinning
Vanilla extract ½ teaspoon Flavor
(Optional) Cream cheese, softened 1–2 tablespoons To make a cream cheese glaze for extra richness
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This glaze gives a glossy, sweet pineapple finish that complements the cake without overpowering it.
👩🍳 Instructions (Step by Step)
Yield: about 12–16 slices (depending on pan)
Baking time: ~1 to 1¼ hours
Total time (including prep and cooling): ~1 hour 45 min to 2 hours
1. Prep and Preheat
Preheat your oven to 325 °F (163 °C).
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Grease and flour your chosen pan—commonly a Bundt pan, or two loaf pans (9×5 in).
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If using a Bundt pan, it’s especially important to grease every nook and flour (or use a nonstick spray with flour).
Bring all dairy and eggs to room temperature ahead of time. Cold ingredients make it harder to cream properly.
2. Cream Butter & Cream Cheese
In the bowl of a stand mixer (or by hand with a sturdy mixer), beat together the butter and cream cheese on medium speed until smooth and creamy, about 1–2 minutes.
Gradually add the granulated sugar, beating until the mixture is light, fluffy, and pale in color—this incorporates air and helps with texture, maybe 3–4 minutes.
Add vanilla extract (and almond extract if using). Scrape down the bowl sides.
3. Add Eggs
With the mixer on low-to-medium, add the eggs one at a time, beating well after each addition. This helps avoid curdling.
Once all eggs are added, scrape the bowl and mix briefly to ensure uniformity.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture into the wet batter in batches, mixing on low speed (or fold by hand) after each until just combined. Overmixing will lead to a tougher cake.
5. Fold in Pineapple
Gently fold in the crushed pineapple (with a bit of juice if you reserved it). Use a spatula and do this by hand to preserve the bits and avoid deflating your batter.
Make sure the pineapple is evenly distributed without overworking the batter.
6. Transfer & Bake
Pour the batter into your prepared pan(s), smoothing the top.
Place into the middle rack of oven.
Bake for about 1 hour to 1 hour 20 minutes, or until the cake is golden, and a toothpick or cake tester inserted into the center comes out clean (or with a few moist crumbs but not raw batter).
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If the top browns too fast, you can tent with foil for the last 10–15 minutes.
A trick: after around 45–60 minutes, check it. If the top is browning too quickly, cover loosely.
7. Cool & Glaze
Let the cake cool in the pan for about 10–15 minutes.
Then invert onto a wire rack to cool completely (this helps prevent sogginess at the bottom).
Meanwhile, prepare the glaze: whisk together powdered sugar, reserved pineapple juice (2–3 tbsp), and vanilla until smooth. If you're using cream cheese in the glaze, beat the cream cheese first, then gradually add powdered sugar and juice until you reach drizzle consistency.
Once the cake is fully cooled, place it on a rack over a tray or parchment, and drizzle or pour the glaze evenly so it drips down the sides.
Let the glaze set for ~15–20 minutes before slicing and serving.
🔍 Tips, Troubleshooting & Best Practices
Room temperature ingredients matter: it allows for better creaming and smoother batter.
Don’t overmix once flour is added—stop as soon as it’s combined.
Drain pineapple properly: If too wet, the cake may sink or become mushy. But don’t dry it completely—some juice helps flavor and moisture.
Tent with foil if the top is browning too quickly.
Check for doneness by inserting a toothpick into the thickest part; it should come out with just a few moist crumbs, not raw batter.
Allow proper cooling—glazing too early can lead to a melted mess.
If your cake sinks slightly in the middle, it may have baked too quickly or the oven was too hot. Let the cake come to room temp fully before evaluating.
🔄 Variations & Flavor Twists
Here are some ideas to adapt or embellish the recipe:
Honey & Lime Version
Some recipes incorporate honey, lime zest, or lime juice for brightness.
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Frosted Version
Instead of a simple glaze, you can top with a honey-buttercream frosting or cream cheese frosting (if your climate allows, as heavier frostings may soften).
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Bundt, Loaf, or Sheet Cake
Change the pan shape. Adjust baking times accordingly (loaf pans bake faster than Bundt).
Add Coconut or Nuts
Toasted coconut flakes on top, or folding in chopped macadamia nuts or pecans adds texture.
Almond or Coconut Extract
Using a dash of almond or coconut extract enhances the tropical flavor palette.
Upside-Down Style
Some bakers combine ideas by placing pineapple rings and sugar at the bottom of the pan, pouring batter over and flipping after baking—creating a pineapple crust. (Less common with cream cheese, but possible.)
Mini or Muffin Versions
You can convert this to cupcakes or mini loaves, adjusting baking time downward.
Reduced Sugar or Healthier Swaps
Use part brown sugar, or reduce sugar slightly. Be cautious—too much reduction can affect structure.
🍴 Serving Suggestions
Serve slices at room temperature so the flavors shine.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Garnish with toasted coconut flakes, pineapple wedges, or mint sprigs for visual appeal.
Serve with coffee, tea, or a tropical fruit punch.
Because it’s rich, smaller serving sizes are satisfying.
🗄️ Storage, Make-Ahead & Freezing
Storage
Room temp: Keep in an airtight container for ~2–3 days (if glaze is dry)
Refrigerator: It can stay up to 5–7 days in the fridge (especially due to the cream cheese).
Freezing: Slice the cooled, unglazed cake into portions. Wrap each tightly in plastic wrap and then foil or freezer-safe wrap. Freeze for up to 2–3 months. Thaw in the refrigerator or at room temperature. Add glaze just before serving.
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Make-Ahead
You can bake the cake a day ahead. Store unglazed in an airtight container. Glaze just before serving.
Alternatively, mix the batter the day before, then bake fresh on the day (cover tightly in the fridge).
📝 Full Recipe (Printable Version)
Pineapple Cream Cheese Pound Cake
Ingredients — Cake
1 cup unsalted butter, softened
8 oz cream cheese, softened
2½ cups granulated sugar
6 large eggs (room temp)
1 teaspoon vanilla extract
(Optional) ½ teaspoon almond extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup crushed pineapple, drained (reserve some juice for glaze)
Ingredients — Glaze
1 cup powdered sugar
2–3 tablespoons reserved pineapple juice
½ teaspoon vanilla extract
(Optional) 1–2 tablespoons cream cheese, softened
Directions
Preheat oven to 325 °F (163 °C). Grease & flour a Bundt or loaf pan.
In mixer bowl, beat butter + cream cheese until smooth.
Gradually add sugar; beat until light & fluffy.
Add eggs one at a time, mixing after each. Stir in extracts.
Whisk dry ingredients (flour, baking powder, salt).
Mix dry into wet gently, in batches, until just combined.
Fold in crushed pineapple.
Pour into pan, smooth top.
Bake ~1 to 1¼ hours, until a toothpick comes out clean.
Cool 10–15 min in pan, then invert and cool fully.
Mix glaze ingredients until smooth; drizzle over cooled cake.
Let glaze set, slice, and serve.
🏁 Final Thoughts & Why It’s Worth Trying
Pineapple Cream Cheese Pound Cake is a dessert that feels both nostalgic and exotic. It’s familiar—rich, buttery, comforting—yet tropical enough to spark excitement. The cream cheese lends richness and moisture, while the pineapple brightens and balances the sweetness.
Because pound cakes are sturdy and forgiving, this version is ideal for gatherings: you can make it ahead, serve it easily, and it holds well. It also travels nicely, making it suitable for potlucks or bringing to friends.
If you try it, let me know how it turns out, especially if you experiment with a variation (coconut, nuts, frosting). And if you like, I can also adapt it for dietary needs (gluten-free, less sugar, etc.).
Happy baking—and enjoy every luscious slice!
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