Pineapple Cream Cheese Pound Cake with Pineapple Glaze
This cake combines the richness of cream cheese with the tropical flavor of pineapple, topped with a sweet glaze.
Equipment
- Mixing bowl
- loaf pan
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Pineapple Glaze
- 1 cup powdered sugar
- 2 tablespoon pineapple juice (from the drained pineapple)
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed pineapple, vanilla extract, and almond extract.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by mixing the powdered sugar, pineapple juice, vanilla extract, and milk in a bowl until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the glaze over the cooled cake.
Notes
You can add extra crushed pineapple to the glaze for additional flavor. Store any leftovers in an airtight container.