Description
Pineapple Cream Cheese Pound Cake is a rich, buttery dessert featuring a moist cream cheese pound cake topped with caramelized pineapple. Perfect for holidays, birthdays, family gatherings or whenever you’re craving a tropical twist on a classic pound cake.
Ingredients
For the Cake:
1½ cups unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 cup crushed pineapple, drained
For the Caramelized Pineapple Topping:
1 can pineapple slices, drained
1/2 cup unsalted butter, melted
1/2 cup brown sugar
Optional:
Cream cheese filling
Instructions
1. Preheat the oven to 325°F (163°C). Grease a large cake pan or Bundt pan.
2. Pour the melted butter into the prepared pan and sprinkle the brown sugar evenly over the bottom.
3. Arrange the pineapple slices over the brown sugar layer.
4. In a large bowl, beat together the softened butter, cream cheese and granulated sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Whisk together the flour, baking powder and salt, then gradually mix the dry ingredients into the batter.
7. Stir in the vanilla extract and crushed pineapple until evenly combined.
8. Pour the batter carefully over the pineapple topping and smooth the surface.
9. Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool for 15 to 20 minutes before carefully inverting onto a serving platter so the caramelized pineapple is on top.
Notes
Drain the crushed pineapple well to prevent excess moisture.
Use room temperature butter, cream cheese and eggs for the smoothest batter.
Allow the cake to cool slightly before inverting to help keep the topping intact.
Store covered in the refrigerator for up to 5 days.
Serve with whipped cream or vanilla ice cream for an extra-special dessert.
- Prep Time: 25 mins
- Cook Time: 1 hour 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American