Pineapple Cream Cheese Pound Cake

Step 4: Incorporate the Dry Ingredients

1. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
2. Gradually add the dry ingredients to the butter mixture in three parts, mixing on low speed to avoid overmixing.
3. Gently fold in the drained crushed pineapple with a spatula. The pineapple adds moisture and a subtle tropical flavor.

Step 5: Bake the Cake

1. Pour the batter into your prepared pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.

Step 6: Optional Pineapple Glaze

1. In a small bowl, mix powdered sugar with 2-3 tablespoons of pineapple juice until smooth. Adjust the consistency by adding more juice or sugar as needed.
2. Drizzle the glaze over the cooled cake for an extra touch of sweetness and a glossy finish.

Tips for Success

• Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smoother batter.
• Don’t overmix: Overmixing the batter can lead to a dense or tough cake.
• Even draining of pineapple: Excess moisture can prevent the cake from baking evenly.
• Storage: Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.

Final Thoughts

The Pineapple Cream Cheese Pound Cake is a crowd-pleaser with its perfect balance of richness and fruity freshness. Each bite melts in your mouth with a subtle tang from the cream cheese and juicy bursts of pineapple. Serve it as a dessert with tea or coffee, or even as a sweet treat for breakfast. Once you try this recipe, it’s sure to become a beloved staple in your baking repertoire.

If you want, I can also make a visual step-by-step guide with photos for each stage, which makes it much easier to follow while baking. Do you want me to do that?