Pineapple Cream Cheese Pound Cake

By Amna Malik

Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple (well-drained)
  • 2 tbsp pineapple juice (reserved from the can)

Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
  2. In a large bowl, beat together the butter, cream cheese, and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mixture into the wet mixture, mixing on low speed.
  6. Gently fold in the crushed pineapple and 2 tbsp pineapple juice.
  7. Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick comes out clean.
  8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
  9. For glaze: whisk together powdered sugar and pineapple juice until smooth. Drizzle over cooled cake.

Would you like me to also make this in a short & quick version (like for YouTube description or a recipe card), or keep it in this detailed style?

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