Description
Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake. A moist and decadent dessert that combines the richness of cream cheese with the sweetness of pineapple, perfect for any occasion.
Ingredients
Scale
Cake:
- 1 1/2 cups unsalted butter, softened
- 1 (8-ounce) block cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, well-drained
Optional:
- powdered sugar for dusting
Instructions
- Preheat and Prep: Preheat oven to 325°F (163°C) and grease/flour a 10-inch bundt pan.
- Mix Wet Ingredients: Cream butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
- Add Pineapple: Fold in drained pineapple.
- Bake: Pour batter into pan and bake for 75–85 minutes. Cool, then dust with powdered sugar if desired.
Notes
- Ensure pineapple is well-drained to prevent excess moisture.
- Enjoy the cake alone or with whipped cream and fresh pineapple slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 135mg
