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Pineapple cream cheese Pound Cake


    • 1 ½ cup butter softened (3 sticks)
    • 2 ½ cup granulated sugar
    • 1 tsp pineapple extract
    • 1 tsp pure vanilla extract
    • 5 large eggs
    • 1 cup crushed pineapple drained
    • 3 cup all purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • Cream cheese glaze:
    • 4 oz cream cheese softened
    • 2 cup powdered sugar
  • 2 Tbsp crushed pineapple


    • Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
    • In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
    • Sift together the dry ingredients. Lower the speed of the mixer and add alternately with the crushed pineapple. After all has been added beat for 1 minute or just until fully combined.
    • Pour the batter into the prepared pan. Bounce on the counter to settle.
    • Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue to bake for an additional 20 minutes or until a cake tester inserted into the center comes back clean.
    • Cool completely in the pan on a baking rack before glazing.
    • To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. Continue to beat until combined. Mix in the crushed pineapple by hand.
  • Turn the cake from the pan onto a platter then drizzle or frost with the glaze.
  • Store chilled until serving.