Pineapple cream cheese Pound Cake


For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and cream cheese together until smooth and creamy.
  4. Add the sugar and beat until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Beat in the vanilla extract.
  7. Gradually add the flour mixture to the butter mixture, beating until just combined.
  8. Stir in the crushed pineapple.
  9. Pour the batter into the prepared bundt pan.
  10. Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
  11. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
  12. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  13. Drizzle the glaze over the cooled cake.
  14. Serve and enjoy!

This cake is best stored in an airtight container at room temperature for up to 3 days.

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