Pineapple Cream Cheese Pound Cake Recipe
This Pineapple Cream Cheese Pound Cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. Top with a delicate pineapple-vanilla extract to take it even further.
Servings: 10-12
Ingredients:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
Instructions:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in the vanilla extract and drained crushed pineapple.
- Pour the batter into the prepared pan(s) and spread it out evenly.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.