Description
A rich, buttery pound cake with soft pockets of pineapple, topped with a glossy pineapple glaze. Perfect for brunches, potlucks, or cozy afternoons.
Ingredients
Scale
- 1 cup (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well drained (reserve juice for glaze)
- 1 cup powdered sugar
- 2–3 tablespoons reserved pineapple juice
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, or spray with baking spray. Set aside.
- In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in three additions, mixing on low speed.
- Stir in the vanilla extract and the drained crushed pineapple until evenly distributed.
- Spoon the batter into the prepared bundt pan and smooth the top.
- Bake for 80–90 minutes, until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes. Invert onto a wire rack and cool completely before glazing.
- Whisk together the powdered sugar, 2 tablespoons of reserved pineapple juice, and lemon juice (if using) to make the glaze.
- Drizzle the glaze over the cooled cake and let it set for 10–15 minutes before slicing.
Notes
Ensure eggs are at room temperature and avoid overmixing for a tender crumb.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 595
- Sugar: 60g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg