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Pineapple Pound Cake Recipe

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★★★★★

4.9 from 125 reviews

This Pineapple Pound Cake is a moist and flavorful dessert featuring a rich combination of butter, pineapple, and a tangy cream cheese glaze. Perfectly baked to golden perfection, this bundt cake offers a luscious pineapple-infused crumb and a decadent cream cheese glaze with a hint of pineapple. Ideal for any occasion, this cake brings a tropical twist to a classic pound cake.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cup unsalted butter (softened, 3 sticks)
  • 2 1/2 cup granulated sugar
  • 1 tsp pineapple extract
  • 1 tsp pure vanilla extract
  • 5 large eggs (room temperature)
  • 1 cup crushed pineapple, drained (reserve juice for glaze)
  • 2/3 cup sour cream (or buttermilk)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Cream Cheese Glaze

  • 4 oz cream cheese (softened)
  • 2 cup powdered sugar
  • 2 Tbsp crushed pineapple

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (163°C). Butter and flour a standard bundt pan thoroughly or spray it with baking spray to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter, granulated sugar, pineapple extract, and vanilla extract. Beat on medium-high speed for 2-3 minutes until the mixture is pale yellow and fluffy.
  3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Scrape down the sides of the bowl periodically to ensure all ingredients combine evenly.
  4. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt using a whisk to distribute them evenly.
  5. Combine Pineapple and Sour Cream: In a separate bowl, stir together the drained crushed pineapple and sour cream (or buttermilk) until well blended.
  6. Alternate Adding Dry and Wet Mixtures: Lower the mixer speed and add the flour mixture alternately with the pineapple-sour cream mixture to the creamed butter mixture. Begin and end with the flour mixture. After all ingredients are added, beat the batter for 1 minute or just until fully combined without overmixing.
  7. Fill the Pan: Pour the batter evenly into the prepared bundt pan, smoothing the top lightly.
  8. Bake the Cake: Bake for 55 minutes. After that time, cover the top of the cake loosely with aluminum foil to prevent over-browning and continue baking for an additional 20 minutes. Test doneness by inserting a toothpick or cake tester into the center; it should come out clean or with slightly moist crumbs.
  9. Cool the Cake: Let the cake cool completely in the pan on a wire rack. This ensures the cake sets properly and is easier to remove from the pan.
  10. Prepare the Cream Cheese Glaze: Using a mixer, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue beating until well combined. Fold in the crushed pineapple by hand. Use reserved pineapple juice to thin the glaze to your desired consistency if necessary.
  11. Glaze the Cake: Carefully transfer the cooled cake to a serving platter. Drizzle or spread the cream cheese glaze evenly over the top of the cake.
  12. Store and Serve: Store the glazed cake chilled to maintain freshness and serve cold or at room temperature as preferred.

Notes

  • Ensure eggs are at room temperature for better incorporation and cake texture.
  • Draining the pineapple well is crucial to prevent excess moisture in the batter.
  • Use the reserved pineapple juice to adjust the glaze consistency for easier drizzling or spreading.
  • This cake is best stored in the refrigerator and served chilled to keep the cream cheese glaze firm.
  • You can substitute sour cream with buttermilk as per availability or preference.

Keywords: pineapple pound cake, cream cheese glaze, bundt cake, moist pound cake, pineapple dessert, southern cake recipe

Find it online: https://messykitchenmagic.com/pineapple-pound-cake-recipe/