Are you ready to embark on a journey of taste and texture that’s nothing short of divine? Say hello to the Pineapple Cream Cheese Pound Cake – a tantalizing treat that combines the richness of cream cheese, the sweetness of pineapple, and the buttery goodness of pound cake. This recipe is a masterpiece of flavors, perfect for those who seek a harmonious blend of sweet and tangy. Whether you’re an experienced baker or a newbie in the kitchen, this dessert is sure to impress your taste buds and everyone you share it with.
For the Adventurous Foodies
This recipe is an ode to those who appreciate the symphony of flavors that only a well-crafted dessert can deliver. The Pineapple Cream Cheese Pound Cake is a showstopper that graces any occasion with its presence. The cake’s dense yet tender crumb is a testament to the artistry of baking, and the combination of cream cheese and crushed pineapple adds a unique twist that sets it apart from traditional pound cakes.
Kitchen Equipment Essentials
To embark on your Pineapple Cream Cheese Pound Cake adventure, you’ll need a few essential kitchen tools:
- Stand mixer or handheld mixer
- Mixing bowls
- Bundt pan
- Whisk
- Measuring cups and spoons
Storing Leftovers
If, by some miracle, you have any leftovers, store the cake in an airtight container at room temperature for up to 3 days. The icing may slightly soak into the cake over time, enhancing its moistness and flavor.
Perfect Pairings
To elevate your dessert experience, consider pairing your Pineapple Cream Cheese Pound Cake with:
- A scoop of vanilla bean ice cream for a delightful contrast of temperatures and textures.
- A cup of freshly brewed black tea to balance the sweetness with a touch of bitterness.
- A dollop of whipped cream and a sprinkle of toasted coconut for a tropical twist.
FAQ
Q: Can I use canned pineapple instead of fresh pineapple?
A: Absolutely! Canned pineapple works just as well and offers convenience.
Q: Can I make this cake ahead of time for an event?
A: Indeed! This cake actually tastes better on the second day, as the flavors have time to meld. Simply store it in an airtight container.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake without the icing. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.
Ingredients
- 3 Sticks of unsalted butter
- 1 1/2 cups of Lite brown sugar
- 1 8-ounce package of cream cheese
- 1 cup of regular sugar
- 5 eggs
- 1 tablespoon of pure vanilla
- 1 cup buttermilk
- 1/2 cup of sour cream
- 1 cup crushed pineapple - drained
- 3 cups of Swans Down Cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Icing Ingredients:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons crushed pineapple
- Pineapple juice
Instructions
Preheat your oven to 325°F (163°C).
In a large mixing bowl, cream the butter, cream cheese, and sugars until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, combine the buttermilk, sour cream, and crushed pineapple.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients. Begin and end with the dry ingredients.
Pour the batter into a greased and floured Bundt pan.
Bake for approximately 1 hour, but keep an eye on your cake as ovens can vary. A toothpick inserted into the center should come out clean when it's done.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Icing:
In a bowl, whisk together the powdered sugar and melted butter until well combined.
Add the crushed pineapple and a splash of pineapple juice to achieve your desired consistency. Mix until smooth.
Once the cake has cooled, drizzle the icing over the top, letting it cascade down the sides for a visually appealing touch.
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