1 cup powdered sugar
2–3 tablespoons pineapple juice
Instructions
Preheat and Prepare – Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
Cream the Butter and Cheese – In a large bowl, beat softened butter and cream cheese until smooth and creamy.
Add Sugar and Eggs – Gradually add sugar and beat until light and fluffy. Mix in eggs one at a time, ensuring each is fully incorporated.
Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, and salt. Slowly add dry ingredients to the wet mixture, mixing just until combined.
Fold in Flavor – Gently fold in vanilla extract and drained pineapple.
Bake the Cake – Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Glaze – Let cake cool in pan for 10 minutes, then transfer to a wire rack. If desired, whisk powdered sugar with pineapple juice and drizzle over cooled cake.
Tips and Variations
Extra Moisture: Don’t skip draining the pineapple well—too much juice can make the cake dense.
Flavor Boost: Add shredded coconut for a tropical touch or chopped pecans for crunch.
Presentation: Dust with powdered sugar instead of glaze for a simple yet elegant finish.
Make Ahead: This cake tastes even better the next day as the flavors deepen.
Conclusion
This Pineapple Cream Cheese Pound Cake is a sweet, rich dessert that’s guaranteed to impress. With its soft texture, tropical flavor, and creamy undertones, it’s a recipe you’ll want to bake again and again. Whether for a holiday gathering or a simple family dessert, this cake is sure to bring smiles to the table
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