Description
Irresistible Pineapple Cream Cheese Pound Cake delivers a tropical twist on classic comfort baking. Moist crumb and rich flavors promise sweet indulgence that melts in your mouth, inviting you to savor each delightful slice.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (226 grams) cream cheese, softened
- 4 large eggs
- 1 cup (240 milliliters) crushed pineapple, drained
Dry Ingredients:
- 1 1/2 cups (300 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (40 grams) shredded coconut (optional)
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment at 350F (175C). Apply a generous coating of grease and flour to a 9×5 inch loaf pan, ensuring complete coverage to prevent sticking.
- Utilize an electric mixer to blend softened butter, cream cheese, and granulated sugar until the mixture transforms into a pale, airy consistency with soft peaks.
- Incorporate eggs individually, thoroughly integrating each one before adding the next. Infuse the mixture with vanilla extract, mixing until smooth and uniform.
- Create a separate mixture of dry ingredients by whisking flour, baking powder, and salt together. Gradually introduce this powder blend into the wet ingredients, folding gently to maintain a light texture.
- Carefully drain crushed pineapple, removing excess liquid. Fold the pineapple and optional shredded coconut into the batter, distributing evenly without overmixing.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and create a level surface.
- Position the pan in the preheated oven and bake for 60-70 minutes. Confirm doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
- Let the cake rest in the pan for 10 minutes to stabilize its structure. Carefully release and transfer to a wire cooling rack, allowing it to reach room temperature completely before slicing.
Notes
- Drain pineapple thoroughly to prevent excess moisture from making the cake soggy, using a fine-mesh strainer or cheesecloth to squeeze out extra liquid.
- Soften butter and cream cheese at room temperature for at least 30 minutes to ensure smooth, even mixing and prevent lumpy batter.
- Toast coconut beforehand to enhance its nutty flavor and add a delightful crunch to the cake’s texture, creating a more complex taste profile.
- Substitute gluten-free flour for a celiac-friendly version, maintaining the cake’s rich, moist characteristics while making it accessible to those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 462 kcal
- Sugar: 34 g
- Sodium: 164 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 116 mg