Pineapple Pound Cake with Cream Cheese

Pineapple Pound Cake with Cream Cheese

Pineapple pound cake with cream cheese glaze

Pineapple Pound Cake with Cream Cheese is one of the best pound cake recipes, I think you will like this cake recipe.

As you see the chunky cream cheese glaze adds the crowning touch to this phenomenal made-from-scratch pound cake recipe.

In the south, families love so much pound cakes recipes, they celebrated and handed down for generations. You maybe love pound cake in every single flavour like us.

Greater cake recipes here:

If you like these pineapple pound cakes with cream cheese glaze, you may be interested in some of our other delicious Pound Cake recipes:

• Strawberry pound cake.
• Blueberry Lime Cream Cheese Pound Cake.
• Lemon pound cake with lemon glaze.
• Peach Cobbler Pound Cake.
• Strawberry Bundt Cake.
• Peach Dump Cake.

How To make Pineapple Pound Cake with Cream Cheese

To make this pineapple pound cake with cream cheese glaze recipe you'll need the following ingredients:

Ingredients

• 1 ½ cup of butter softened
• 2 ½ cup of granulated sugar
• 1 cup of crushed pineapple drained
• 3 cups of all-purpose flour
• 1 tsp of baking powder
• ½ tsp of salt
• 1 tsp of pineapple extract
• 1 tsp of pure vanilla extract
• 5 Eggs big

Cream cheese glaze:

• crushed pineapple (2 Tbsp )
• cream cheese softened (4 oz )
• powdered sugar (2 cup )

Instructions

Follow these directions to prepare this easy Pineapple Pound Cake with Cream Cheese:

First, preheat the oven to 325°F. 

And butter and flour a standard bundt pan or spray with baking spray.

First, In the bowl of a stand mixer cream together the sugar, butter, vanilla extracts, and pineapple. 

On medium-high speed for 2-3 minutes, you add the eggs one at a time beating well after each addition, Then stop, and scrape the sides of the bowl.

And, Sift together the dry ingredients, And lower the speed of the mixer and add alternately with the crushed pineapple. After to all has been added beat for 1 minute or just until fully combined.

Into the prepared pan Pour the batter. Bounce on the counter to settle.

Bake for 54 minutes. And cover the top with a piece of aluminium foil and continue to bake for an additional twenty minutes or until a cake tester inserted into the centre comes back clean.

َAfter that Cool completely in the pan on a baking rack before glazing.

To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. And continue to beat until combined. As for the pineapple, mix in the crushed pineapple by hand.

Flip the cake from the pan onto a platter then drizzle or frost with the glaze.

I advise you: store chilled until serving. Enjoy!

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