1. Can I use fresh pineapple instead of canned pineapple for this cake?

Yes, you can use fresh pineapple in place of canned pineapple. Just make sure to chop it finely and drain out any excess juice before adding it to the batter. This will ensure the cake doesn’t become too watery.

2. How do I store leftover Pineapple Cream Cheese Pound Cake?

To store leftover Pineapple Cream Cheese Pound Cake, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze the cake for longer storage, up to 2-3 months, by wrapping it well in plastic wrap and aluminum foil.

3. Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. In fact, the flavors often deepen after resting for a day. Just be sure to store it in an airtight container at room temperature or in the refrigerator. If you make it ahead, wait to glaze it until just before serving to ensure the glaze stays fresh.

Pineapple Cream Cheese Pound Cake

Name: Pineapple Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 3 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup crushed pineapple, drained; 1 cup powdered sugar (for glaze); 2-3 tablespoons pineapple juice (for glaze)

Description

Pineapple Cream Cheese Pound Cake is a rich, moist cake that combines the creamy texture of cream cheese with the sweet, tropical flavor of pineapple. It’s the perfect dessert for any occasion, offering a balance of flavors and a soft, dense crumb that melts in your mouth. With a simple glaze made from powdered sugar and pineapple juice, this cake is a delightful treat that everyone will enjoy.

Ingredients

Scale

1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed pineapple, drained
1 cup powdered sugar (for glaze)
2-3 tablespoons pineapple juice (for glaze)

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Instructions

Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly.
In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the granulated sugar and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the crushed pineapple.
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
While the cake cools, whisk together powdered sugar and pineapple juice until smooth to make the glaze.
Once the cake has cooled slightly, remove it from the pan and drizzle the glaze over the top. Let the glaze set before serving.

Notes

Ensure your butter and cream cheese are softened to room temperature before mixing for the best texture.
Check the cake with a toothpick around 1 hour and 10 minutes to avoid overbaking.
If using fresh pineapple, make sure to drain it well to prevent excess moisture in the cake.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 40g
Sodium: 200mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 2g
Cholesterol: 75mg