Pineapple Cream Cheese Pound Cake

Pineapple Cream Cheese Pound Cake

Prep Time: 15 min | Bake Time: 45–50 min | Servings: 10–12

Ingredients

For the Cake:

• 1½ cups all-purpose flour (or almond flour for low-carb version)

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 4 oz (½ block) cream cheese, softened

• ¾ cup granulated sweetener (e.g., Stevia, Monk fruit, or sugar if not diabetic)

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup crushed pineapple, drained (save a few slices for topping)

For the Cream Filling:

• 4 oz cream cheese, softened

• ¼ cup Greek yogurt (or sour cream)

• 1 tbsp cornstarch (or almond flour to thicken)

• 2 tbsp pineapple juice (from the can)

• 2 tbsp sweetener

Topping:

• Pineapple rings (fresh or canned in juice, not syrup)

Instructions

1. Preheat oven to 170°C (340°F). Grease and line a loaf pan.

2. Cream butter, sweetener, and cream cheese until fluffy. Add eggs one by one, then vanilla.

3. Mix dry ingredients (flour, baking powder, salt). Combine with wet mixture until smooth. Fold in crushed pineapple.

4. Prepare filling: Beat cream cheese, yogurt, cornstarch, pineapple juice, and sweetener until creamy.

5. Assemble:

   • Pour half the batter into the loaf pan.

   • Add the cream filling layer.

   • Top with remaining batter.

   • Arrange pineapple rings on top.

6. Bake for 45–50 minutes or until golden and firm.

7. Cool completely, then chill 1 hour before slicing for a creamy texture.

Storage

• Keep refrigerated for up to 5 days.

• Tastes even better the next day!

Nutrition (per slice, sugar-free version)

Health Tips (for Diabetics)

✅ Use unsweetened pineapple juice or fresh pineapple.
✅ Avoid canned pineapple in syrup.
✅ Replace sugar with Monk Fruit or Erythritol.
✅ Add chia seeds in the batter for extra fiber.