Pineapple Cream Cheese Pound Cake

Here’s a detailed, unique article about making a Pineapple Cream Cheese Pound Cake, with a step-by-step guide:

Pineapple Cream Cheese Pound Cake: A Tropical Twist on a Classic Treat

If you love the rich, dense texture of a classic pound cake but crave a tropical twist, the Pineapple Cream Cheese Pound Cake is the ultimate dessert. With its creamy cream cheese base and bursts of juicy pineapple, this cake is moist, flavorful, and perfect for any occasion — from family gatherings to afternoon tea. Below, we break down the process step by step to ensure a perfect bake every time.

Ingredients

For the cake:

• 1 cup (226 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs, room temperature
• 1 tsp vanilla extract
• 3 cups (360 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (240 ml) crushed pineapple, drained

For the glaze (optional):

• 1 cup (120 g) powdered sugar
• 2-3 tbsp pineapple juice

Step 1: Prepare Your Pan and Ingredients

1. Preheat your oven to 325°F (163°C).
2. Grease a 10-inch Bundt pan or loaf pan with butter and lightly dust with flour. This ensures the cake releases easily after baking.
3. Drain the crushed pineapple well to avoid adding excess moisture to the batter.

Step 2: Cream the Butter, Cream Cheese, and Sugar

1. In a large mixing bowl, combine the softened butter and cream cheese.
2. Use an electric mixer on medium speed to beat them until smooth and creamy, about 2-3 minutes.
3. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. This step incorporates air, which gives the pound cake a tender texture.

Step 3: Add the Eggs and Vanilla

1. Add the eggs one at a time, beating well after each addition.
2. Mix in vanilla extract.
3. Scrape down the sides of the bowl as needed to ensure even mixing.

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