Pineapple cream cheese Pound Cake

If you’re in the mood for a dessert that’s both indulgent and refreshing, look no further than Pineapple Cream Cheese Pound Cake. This moist and flavorful cake combines the richness of cream cheese with the tropical sweetness of pineapple, creating a dessert that’s sure to impress at any gathering. Perfect for brunches, special occasions, or simply as a treat to enjoy with your afternoon tea, this pound cake is a delightful twist on a classic recipe.

Ingredients:

For the Cake:

• 3 sticks unsalted butter, softened
• 1 1/2 cups light brown sugar
• 1 (8-ounce) package cream cheese, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 cup crushed pineapple, drained
• 3 cups Swans Down cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

For the Icing:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons crushed pineapple
• Pineapple juice, as needed to reach desired consistency

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a loaf pan.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
3. Add Cream Cheese: Add the softened cream cheese and continue to beat until well combined.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the pure vanilla extract.
5. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
6. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Fold in the drained crushed pineapple.
7. Pour Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake: Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Ovens may vary, so check for doneness and adjust baking time as needed.
9. Cool and Ice: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
10. Prepare Icing: In a bowl, mix the powdered sugar with melted butter, crushed pineapple, and enough pineapple juice to achieve a pourable consistency.
11. Ice the Cake: Once the cake is completely cool, drizzle the icing over the top. Let the icing set before serving.

Serving and Storage Tips:

Serving Tips:

1. Serve at Room Temperature: For the best flavor and texture, serve the pound cake at room temperature. This allows the cake to remain moist and enhances the flavor.
2. Garnish: Consider garnishing with a dusting of powdered sugar or a few extra pieces of crushed pineapple for a touch of elegance.
3. Accompaniments: Pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Fresh fruit like berries or a fruit compote also complement the pineapple flavor.
4. Presentation: Slice the cake into even pieces and arrange them on a cake stand or platter. For a more festive presentation, consider adding a decorative touch with a few mint leaves.
5. Warm or Cold: While the cake is delightful at room temperature, it can also be enjoyed slightly warmed. For a warm treat, microwave individual slices for about 10-15 seconds.

Storage Tips:

1. Refrigeration: Store leftover cake in an airtight container or wrap it tightly in plastic wrap. Refrigerate for up to one week. The cake’s moist texture will be preserved if stored properly.
2. Freezing: To freeze, wrap the cake in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
3. Freezing Individual Slices: For convenience, you can freeze individual slices. Wrap each slice in plastic wrap and then place them in a freezer bag. This allows you to enjoy a piece of cake whenever you want.
4. Avoiding Moisture Loss: To prevent the cake from drying out, ensure it is completely cool before wrapping and storing. Excess moisture can also be avoided by keeping the cake in a well-sealed container.
5. Refreshing the Cake: If the cake becomes a bit dry after storage, lightly warm it in the microwave or oven to restore some moisture and freshness.

By following these serving and storage tips, you can ensure that your Pineapple Cream Cheese Pound Cake remains as delicious and enjoyable as the day it was baked.

Variations:

1. Coconut Pineapple Pound Cake:
   • Add 1 cup of shredded coconut to the batter for a tropical twist. The coconut adds a chewy texture and enhances the cake’s flavor.
2. Mango Pineapple Pound Cake:
   • Substitute half of the crushed pineapple with chopped mango. This will give the cake a unique fruity flavor combination.
3. Lemon Pineapple Pound Cake:
   • Add 1 tablespoon of lemon zest to the batter and 2 tablespoons of lemon juice for a bright, tangy flavor. You can also add a lemon glaze for extra zing.
4. Spiced Pineapple Pound Cake:
   • Incorporate 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg into the dry ingredients. These spices add warmth and depth to the cake.
5. Berry Pineapple Pound Cake:
   • Mix in 1 cup of fresh or frozen berries (such as blueberries, raspberries, or strawberries) along with the crushed pineapple for a berry-infused treat.
6. Chocolate Pineapple Pound Cake:
   • Fold in 1/2 cup of mini chocolate chips into the batter for a delightful chocolatey twist. The chocolate pairs surprisingly well with the pineapple.
7. Caramel Pineapple Pound Cake:
   • Drizzle the top of the cake with caramel sauce instead of icing. You can also mix some caramel bits into the batter for added sweetness.
8. Nutty Pineapple Pound Cake:
   • Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for a crunchy texture and additional flavor.
9. Orange Pineapple Pound Cake:
   • Replace the vanilla extract with orange extract and add 1 tablespoon of orange zest to the batter. The orange flavor complements the pineapple beautifully.
10. Peach Pineapple Pound Cake:
    • Substitute the crushed pineapple with crushed peaches for a delicious variation. You can also mix in a bit of peach preserves for extra flavor.

These variations offer a range of flavors and textures, allowing you to customize your Pineapple Cream Cheese Pound Cake to suit different tastes and occasions.

FAQs

1. Can I use fresh pineapple instead of canned?
   • Yes, you can use fresh pineapple. Make sure to drain it thoroughly to remove excess moisture, which could affect the texture of the cake.
2. Can I substitute the cream cheese with Greek yogurt or another alternative?
   • Yes, Greek yogurt or a similar dairy-free cream cheese alternative can be used. This will slightly alter the flavor and texture but still create a delicious cake.
3. Can I use a different type of flour?
   • While cake flour is recommended for a tender crumb, you can use all-purpose flour. If you do, the cake might be slightly denser.
4. How can I make the cake gluten-free?
   • Substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend includes xanthan gum or guar gum to mimic the structure of gluten.
5. Can I make this cake ahead of time?
   • Yes, the cake can be made a day or two in advance. Store it in an airtight container at room temperature or refrigerate if you prefer.
6. Can I freeze the Pineapple Cream Cheese Pound Cake?
   • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.
7. How do I adjust baking time if using a different pan?
   • If using a different pan (e.g., a bundt pan or loaf pan), the baking time may vary. Check for doneness by inserting a toothpick; it should come out clean when the cake is done.
8. What can I use instead of buttermilk?
   • If you don’t have buttermilk, you can use whole milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
9. Can I make mini versions of this cake?
   • Yes, you can use a mini loaf pan or muffin tin to make smaller cakes. Adjust the baking time, starting with 15-20 minutes and checking for doneness.
10. How can I add more pineapple flavor to the cake?
    • For a stronger pineapple flavor, you can increase the amount of crushed pineapple or add pineapple extract to the batter. Adjust the sweetness as needed.

These FAQs address common concerns and variations to ensure your Pineapple Cream Cheese Pound Cake turns out perfectly every time.