My famous Pineapple Cream Cheese Pound Cake is the ultimate dessert indulgence.
This moist and flavorful cake is packed with pineapple and cream cheese, creating a perfect balance of sweetness and richness.
Enjoy this delightful treat for any special occasion or when you need a satisfying dessert to impress!
Ingredients
For the pineapple pound cake:
- 3 sticks unsalted butter, room temp
- 8 oz cream cheese, room temp
- 6 eggs, room temp
- 3 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp crème bouquet
- 3 cups cake flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 20 oz can crushed pineapple in heavy syrup, drained
For the pineapple sauce:
- 20 oz can crushed pineapple in juice
- ½ cup granulated sugar
- 2 tbsp corn starch
- 1 tbsp vanilla extract
For the pineapple glaze:
- 1½ cups powdered sugar
- Splash of vanilla extract
- About 2 tbsp pineapple juice
- Enough heavy cream to reach desired consistency
Instructions
Step 1: Preheat oven to 325°F (163°C) and grease a bundt pan.
Step 2: Beat butter and cream cheese until smooth. Add sugar, vanilla, and crème bouquet, then mix in eggs one at a time.
Step 3: In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture.
Step 4: Fold in the drained pineapple and pour batter into the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
Step 5: For the pineapple sauce, combine pineapple, sugar, cornstarch, and vanilla in a saucepan.
Cook over medium heat, stirring until thickened.
Step 6: For the glaze, whisk powdered sugar, vanilla, pineapple juice, and heavy cream until smooth.
Drizzle over cooled cake and serve with pineapple sauce.
Frequently Asked Questions (FAQs)
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and use its juice for a natural substitute.
2. What is crème bouquet, and can I substitute it?
Crème bouquet is a flavoring blend often used in baking. You can substitute it with a mix of lemon and almond extracts.
3. Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it tightly wrapped. Glaze it before serving.
4. How should I store leftovers?
Wrap leftover cake tightly and store in the fridge for up to 5 days or freeze for longer storage.
5. Can I make this without the glaze or sauce?
Absolutely! The cake is delicious on its own, but the glaze and sauce add extra flavor and moisture.