My famous Pineapple Cream Cheese Pound Cake is the ultimate dessert indulgence.
This moist and flavorful cake is packed with pineapple and cream cheese, creating a perfect balance of sweetness and richness.
Enjoy this delightful treat for any special occasion or when you need a satisfying dessert to impress!
Ingredients
For the pineapple pound cake:
- 3 sticks unsalted butter, room temp
- 8 oz cream cheese, room temp
- 6 eggs, room temp
- 3 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp crème bouquet
- 3 cups cake flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 20 oz can crushed pineapple in heavy syrup, drained
For the pineapple sauce:
- 20 oz can crushed pineapple in juice
- ½ cup granulated sugar
- 2 tbsp corn starch
- 1 tbsp vanilla extract
For the pineapple glaze:
- 1½ cups powdered sugar
- Splash of vanilla extract
- About 2 tbsp pineapple juice
- Enough heavy cream to reach desired consistency
Instructions
Step 1: Preheat oven to 325°F (163°C) and grease a bundt pan.
Step 2: Beat butter and cream cheese until smooth. Add sugar, vanilla, and crème bouquet, then mix in eggs one at a time.
Step 3: In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture.
Step 4: Fold in the drained pineapple and pour batter into the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
Step 5: For the pineapple sauce, combine pineapple, sugar, cornstarch, and vanilla in a saucepan.
Cook over medium heat, stirring until thickened.
Step 6: For the glaze, whisk powdered sugar, vanilla, pineapple juice, and heavy cream until smooth.
Drizzle over cooled cake and serve with pineapple sauce.
Frequently Asked Questions (FAQs)
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and use its juice for a natural substitute.
2. What is crème bouquet, and can I substitute it?
Crème bouquet is a flavoring blend often used in baking. You can substitute it with a mix of lemon and almond extracts.
3. Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it tightly wrapped. Glaze it before serving.
4. How should I store leftovers?
Wrap leftover cake tightly and store in the fridge for up to 5 days or freeze for longer storage.
5. Can I make this without the glaze or sauce?
Absolutely! The cake is delicious on its own, but the glaze and sauce add extra flavor and moisture.
Pineapple Pound Cake
Ingredients
For the pineapple pound cake:
- 3 sticks unsalted butter room temp
- 8 oz cream cheese room temp
- 6 eggs room temp
- 3 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp crème bouquet
- 3 cups cake flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 20 oz can crushed pineapple in heavy syrup drained
For the pineapple sauce:
- 20 oz can crushed pineapple in juice
- ½ cup granulated sugar
- 2 tbsp corn starch
- 1 tbsp vanilla extract
For the pineapple glaze:
- 1½ cups powdered sugar
- Splash of vanilla extract
- About 2 tbsp pineapple juice
- Heavy cream enough to reach desired consistency
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- Beat butter and cream cheese until smooth. Add sugar, vanilla, and crème bouquet, then mix in eggs one at a time.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture.
- Fold in the drained pineapple and pour batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
- For the pineapple sauce, combine pineapple, sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat, stirring until thickened.
- For the glaze, whisk powdered sugar, vanilla, pineapple juice, and heavy cream until smooth.
- Drizzle over cooled cake and serve with pineapple sauce.
