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This rich and moist pound cake is infused with tropical pineapple and a creamy touch of cream cheese. Topped with a luscious pineapple glaze, each slice is a delightful burst of sweetness. Perfect for any celebration or as a treat with your afternoon coffee.
For the Cake:
- 3 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1½ tsp baking powder
- ½ tsp salt
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 tsp pineapple extract (optional)
- 1 cup crushed pineapple, drained
For the Glaze:
- 2 cups powdered sugar
- 3 tbsp pineapple juice
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions:
Step 1: Prep the Oven and Pan
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan, ensuring all crevices are coated.
Step 2: Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Cream Cheese
In a large bowl, beat the butter and cream cheese until smooth. Gradually add sugar, beating for 3-5 minutes until fluffy.
Step 4: Add Eggs and Flavorings
Beat in eggs one at a time. Scrape down the bowl as needed. Add vanilla and pineapple extract (if using). Mix until smooth.
Step 5: Incorporate Dry Ingredients
On low speed, gradually add the flour mixture, mixing until just combined. Do not overmix.
Step 6: Add Pineapple
Fold in the crushed pineapple using a spatula until evenly distributed.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 9: Make the Glaze
Whisk powdered sugar, pineapple juice, melted butter, and vanilla until smooth. Adjust consistency with additional juice if necessary.
Step 10: Glaze and Serve
Drizzle the glaze over the cooled cake, letting it drip down beautifully. Let it set before slicing.
Variations:
- Coconut Twist: Add ½ cup shredded coconut for extra tropical flair.
- Nutty Version: Incorporate ½ cup chopped pecans or walnuts for added crunch.
- Upside-Down Delight: Line the pan with pineapple rings and cherries before pouring the batter.
- Chocolate Surprise: Fold in ½ cup white chocolate chips for a sweeter touch.
Cooking Notes:
- Ensure cream cheese and butter are softened to avoid lumps.
- Drain pineapple thoroughly to prevent excess moisture.
- Bake at a low temperature for even cooking without over-browning.
- Grease Bundt pans thoroughly for an easy release.
Prep Time: 20 minutes | Cooking Time: 75-85 minutes | Total Time: 1 hour 45 minutes | Servings: 12 slices
