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Pineapple Cream Cheese Pound Cake

Delicious Pineapple Cream Cheese Pound Cake Recipe finished dish

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This Pineapple Cream Cheese Pound Cake is a delightful blend of tropical flavors and creamy texture, making it a perfect dessert for any occasion. The combination of crushed pineapple and cream cheese creates a moist and flavorful cake that is sure to impress your guests.

Ingredients

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  • 1 cup crushed pineapple, drained
  • 1 ½ cups light brown sugar
  • 1 cup regular sugar
  • 1 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 3 sticks unsalted butter, softened
  • 5 eggs
  • 18 ounce package cream cheese, softened
  • 3 cups Swans Down Cake Flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 2 tablespoons crushed pineapple
  • Pineapple juice, as needed

Instructions

  1. Preheat your oven to 325°F (165°C) and grease and flour a bundt or loaf pan.
  2. In a large bowl, cream together the softened butter, light brown sugar, and regular sugar until light and fluffy.
  3. Beat in the softened cream cheese until fully combined and smooth.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream, mixing until just combined.
  7. Gently fold in the drained crushed pineapple.
  8. Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  10. In a bowl, combine powdered sugar, melted butter, and crushed pineapple, adding pineapple juice until you reach your desired icing consistency. Spread over the cooled cake.

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