A Pineapple Cream Cheese Pound Cake is a wonderfully moist and flavorful dessert, combining the richness of cream cheese and the tropical sweetness of pineapple. It’s a perfect balance of tangy and sweet, and it’s sure to be a crowd-pleaser! Here’s a simple recipe to make it:
Pineapple Cream Cheese Pound Cake Recipe
Ingredients:
- 1 box (15.25 oz) yellow cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 3 large eggs
- 1 can (8 oz) crushed pineapple, drained (reserve the juice for optional glaze)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
- 1 cup powdered sugar (for optional glaze)
Instructions:
- Preheat the oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or 9×13-inch baking dish.
- Mix the batter:
- In a large bowl, beat the cream cheese, butter, and sour cream together until smooth and creamy.
- Add the cake mix and mix until combined. Then, add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and almond extract (if using).
- Gently fold in the drained crushed pineapple. Make sure it’s well-distributed throughout the batter.
- Bake the cake:
- Pour the batter into the prepared bundt pan or baking dish. Smooth the top with a spatula.
- Bake for 55-65 minutes (for a bundt pan) or 40-45 minutes (for a 9×13-inch dish), or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, cover the cake loosely with aluminum foil and continue baking.
- Cool the cake:
- Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Optional glaze:
- If you want to make a glaze, whisk together the powdered sugar with about 1-2 tablespoons of the reserved pineapple juice (or use milk) until smooth.
- Drizzle the glaze over the cooled cake for an extra touch of sweetness and shine.
Tips:
- For extra moisture: You can add a tablespoon or two of pineapple juice to the batter, or use the juice for the glaze for added pineapple flavor.
- Frosting option: For an even richer cake, top the cooled cake with a light cream cheese frosting or whipped cream.
- Add-ins: You can stir in some shredded coconut or chopped walnuts for extra texture.
This Pineapple Cream Cheese Pound Cake is a soft, rich, and delightful cake with a hint of tropical flavor. It’s a great option for a special occasion or a casual dessert, and it pairs wonderfully with a cup of tea or coffee. Enjoy! Would you like any further tweaks or ideas for serving?