Pineapple Cream Cheese Pound Cake with Pineapple Glaze
Ingredients:
For the Pound Cake:
1 1/2 cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup crushed pineapple, drained
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
For the Pineapple Glaze:
2 cups powdered sugar
2-3 tablespoons pineapple juice (from the drained pineapple)
1/2 teaspoon vanilla extract
Instructions:
For the Pound Cake:
Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a Bundt or tube pan.
Cream the Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter and cream cheese together until smooth. Add the sugar and continue beating until light and fluffy, about 3-5 minutes.
Add the Eggs: Add the eggs one at a time, mixing well after each addition.
Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
Add Pineapple and Flavoring: Gently fold in the drained crushed pineapple, vanilla extract, and almond extract if using.
Bake: Pour the batter evenly into the prepared pan. Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
For the Pineapple Glaze:
In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.
Adjust the consistency by adding more powdered sugar for a thicker glaze or more juice for a thinner glaze.
Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides.
Pineapple Cream Cheese Pound Cake with Pineapple Glaze
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