Description
Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake. With a moist and dense crumb, a hint of almond, and the sweetness of crushed pineapple, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Main Cake Ingredients:
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple (drained)
Additional:
- powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch Bundt pan.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 4–5 minutes.
- Add Eggs and Extracts: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract if using.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Finish Batter: Fold in the drained crushed pineapple.
- Bake: Pour the batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick comes out clean.
- Cool and Serve: Cool in the pan before inverting onto a wire rack. Dust with powdered sugar before serving if desired.
Notes
- Be sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- This pound cake stores well at room temperature for up to 3 days or can be frozen for up to 3 months.
- Delicious served with whipped cream or a pineapple glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
