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Pineapple Cream Cheese Pound Cake

Pineapple Cream Cheese Pound Cake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 16 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 1 can (20 oz) crushed pineapple in juice, drained very well
  • 1 cup powdered sugar
  • 2 to 3 tbsp reserved pineapple juice

Method
 

  1. Preheat the oven to 325°F (165°C). Grease and flour a 10 to 12 cup bundt pan. Cream the butter and cream cheese until smooth, then add sugar and beat 5 minutes until fluffy.
  2. Beat in eggs one at a time, then mix in vanilla and salt until the batter is smooth.
  3. Stir in flour on low speed just until no streaks remain. Fold in the drained crushed pineapple by hand.
  4. Spoon the batter into the pan, tap to settle, and bake for 75 to 85 minutes until a skewer comes out clean and the center reaches 200 to 205°F.
  5. Cool in the pan 15 minutes, then invert onto a rack and cool completely. Whisk powdered sugar with pineapple juice and drizzle over the cake before slicing.

Notes

The cake needs to cool for at least 2 hours before glazing to keep the drizzle intact. If you are short on time, skip the glaze and serve it with a dusting of powdered sugar instead.