If you’re looking for a cake that combines rich, buttery flavor with the tropical sweetness of pineapple, this Pineapple Cream Cheese Pound Cake is the perfect choice. It’s moist, dense, and full of flavor, making it an ideal dessert for any occasion. The addition of cream cheese ensures a tender crumb, while the pineapple adds a delightful tropical twist. Here’s how to make it:
Ingredients
For the Cake:
- 3 sticks unsalted butter: Ensure it’s softened to room temperature for easy mixing.
- 1 1/2 cups light brown sugar: Adds a rich caramel-like sweetness to the cake.
- 1 (8-ounce) package cream cheese: Softened to room temperature; it provides moisture and a tender texture.
- 1 cup granulated sugar: Balances the sweetness and enhances the cake’s flavor.
- 5 large eggs: Essential for binding the ingredients together and providing structure.
- 1 tablespoon pure vanilla extract: Adds depth and enhances the overall flavor.
- 1 cup buttermilk: Contributes to the cake’s moistness and tanginess.
- 1/2 cup sour cream: Adds richness and moisture.
- 1 cup crushed pineapple, drained: Provides a burst of tropical flavor; be sure to drain it well to avoid excess moisture.
- 3 cups Swans Down Cake Flour: Cake flour yields a lighter, more tender cake compared to all-purpose flour.
- 1 tablespoon baking powder: Helps the cake rise and achieve a light texture.
- 1/2 teaspoon salt: Enhances the flavor and balances the sweetness.
For the Icing:
- 2 cups powdered sugar: Sweetens the icing and gives it a smooth consistency.
- 2 tablespoons melted butter: Adds richness and helps blend the ingredients together.
- 2 tablespoons crushed pineapple: Adds a hint of tropical flavor to the icing.
- Pineapple juice: Used to adjust the consistency of the icing; add as needed.
Instructions
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