Pineapple Pound Cake
Enjoy this delightful cake 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
- 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.