Straightforward, moist, & so delish! -Baking A Second

Pineapple Cream Cheese Pound Cake Recipe: Easy to make and it bakes up so moist & velvety, with the loveliest tropical taste!

I don’t know what it’s about this time of 12 months however I at all times discover myself craving pineapple recipes!

Carrot cake, pineapple stuffing, jello salad, and Hawaiian rolls simply name to me throughout Easter time. So right this moment I’m sharing this old style pineapple cream cheese pound cake to fulfill my very own hankering, and hopefully you like it too!

Desk of Contents

Soar to Recipe

Right here’s Why You’ll Love This

• Easy recipe: That is a straightforward recipe that even a newbie may have success with.
• One bowl: Every little thing occurs in only one bowl, so the cleanup is minimal!
• Feeds a crowd: This can be a massive cake so it’s excellent for a vacation celebration.
• Moist: Pound muffins bake up dense and velvety, however so buttery and moist.
• Flavorful: The pineapple and cream cheese give this bundt cake a particular taste that you’re going to adore!

Elements You’ll Want

Cream Cheese: Ends in a velvety texture with a barely tangy, creamy taste.

Butter: Retains the cake moist and provides taste.

Sugar: Granulated sugar sweetens the cake but additionally helps it to brown correctly and keep moist.

Eggs: These are what leavens (or helps rise) the cake. Additionally they present construction and richness.

Pineapple: Search for crushed pineapple in juice. You’ll wish to drain it in a mesh sieve, and in case you like you may reserve that juice to make a glaze.

Lemon Juice: Only a few drops actually assist to deliver out the style of the pineapple. Don’t fear, the ultimate outcome received’t be tremendous lemony. It’s going to simply be a deeper, fruitier taste.

Vanilla: Enhances the sweetness of the cake and compliments the pineapple style.

Flour: Cake flour supplies construction and permits for a high-quality, even crumb. Should you aren’t conversant in this product you may study extra right here: What’s Cake Flour?.

Salt: Enhances and intensifies all of the flavors.

In Photographs: Find out how to Make Pineapple Cream Cheese Pound Cake

Step 4: Generously grease and flour a 12-cup capability bundt pan. (Or, halve this recipe and bake it in a 9×5-inch loaf pan.)

Step 5: Switch the batter to the pan and bake the cake in a preheated oven till a skewer inserted within the thickest half comes out clear or with one or two moist crumbs.

Step 6: (Elective!) Make a fast icing glaze by stirring somewhat of the reserved pineapple juice into some powdered sugar.

Step 7: Drizzle the glaze over the cooled cake, permitting it to drip down the perimeters.

Useful Ideas & Methods

Prepping the pan: It’s actually essential to generously grease and flour your bundt pan. Nothing is extra heartbreaking than having a giant cake like this stick or disintegrate as you’re attempting to unmold it. Such a waste of elements! Be very thorough, and don’t neglect the “stem.”

Whip: Cream the cream cheese, butter, and sugar collectively for a full 5 minutes minimal. It ought to look actually fluffy and nearly white. That is how you understand you’ve whipped in sufficient air so the cake has a lighter texture.

Don’t overbeat: As soon as the flour goes in you wish to combine it simply sufficient to get it included. Over-mixing may activate the glutens and lead to a troublesome mouthfeel.

Time it proper: Should you underbake your cake, it may come out gummy and it may collapse because it cools. However too lengthy within the oven may depart you with a dry texture. So flip on the sunshine and control your cake because it bakes. When it’s puffy, golden, and now not appears to be like moist on high crack the oven door and slide your hand in to flippantly press the highest. It ought to really feel springy. If it does, insert a skewer within the thickest half. If it comes out clear or with only one or two crumbs clinging to it, your cake is completed!

Cool fully: Pound muffins are very tender when nonetheless heat. A lot in order that they may disintegrate whenever you attempt to unmold. Make sure that your cake is satisfactorily cool earlier than inverting it onto the serving platter.

Extra Bundt Cake Recipes

Pineapple Cream Cheese Pound Cake Recipe

Pineapple Cream Cheese Pound Cake Recipe: Easy to make and it bakes up so moist & velvety, with the loveliest tropical taste!

For the Glaze (Elective)**

To Make the Cake

• Preheat the oven to 350 levels F, generously mist a 12-cup bundt pan* with non-stick spray, and coat it liberally with flour.
• Place the cream cheese, butter, and sugar in a massive mixing bowl and cream collectively on medium-high pace till very pale and really fluffy (approx. 5 to 7 full minutes).

• Stir within the eggs, one by one, permitting every one to develop into absolutely included earlier than including the following.

• Scrape the underside and sides of the bowl with a silicone spatula, and stir within the drained crushed pineapple, lemon juice, and vanilla extract.

• Gently fold within the flour and salt till simply barely mixed.

• Switch the batter to the ready pan and bake till a skewer inserted within the thickest half comes out clear (approx. 70 to 80 minutes).

• Cool the cake within the pan for 1 hour, then invert it onto a serving platter and permit it to complete cooling earlier than including glaze.

To Make the Glaze**

• Place the powdered sugar in a small bowl and stir within the pineapple juice reserved from the draining course of.

• Spoon, pour, or drizzle the icing over the cake.

*This recipe will also be halved and baked in a standard-sized 5-cup 9×5-inch loaf pan.  The bake time needs to be about the identical however observe the directions above to check as it could differ barely.
**Should you don’t wish to glaze/ice the cake you may simply mud it with powdered sugar for a easy but elegant presentation.

Serving: 1slice, Energy: 442kcal, Carbohydrates: 66g, Protein: 7g, Fats: 18g, Saturated Fats: 10g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Trans Fats: 0.2g, Ldl cholesterol: 105mg, Sodium: 405mg, Potassium: 107mg, Fiber: 1g, Sugar: 48g, Vitamin A: 655IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 1mg