Pineapple Cream-Cheese Pound Cake Recipe - Healthy Diet Recipes World

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. Top with a delicate pineapple-vanilla glaze to take it even further.

Deliciously moist and dense pineapple pound cake is dressed with a sweet pineapple vanilla glaze. This supple pineapple cake has the perfect crumb and is great for breakfast, dessert, or as a snack.

Why this recipe works

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. The texture of a good pound cake should be dense, moist, soft and tender – and that’s exactly what you’ll get with this recipe! Top with a delicate pineapple-vanilla glaze to take it even further.

Pound cakes are often made in bundt pans, after all, almost any kind of cake can be made in a bundt pan. Baking this pineapple quick bread in a bundt pan will yield an overall prettier presentation compared to a basic loaf. Let’s get started!

Prep Time: 20mins

Cook Time: 1hr 15mins

Total Time: 1hr 35mins

Servings: 10 servings

Equipment

Stand mixer or hand mixer
Mixing bowls
9 inch bundt pan
Whisk
Wire cooling rack

INGREDIENTS:

Cake

3 cups all-purpose flour
1 teaspoon baking powder
1 cup unsalted Cream Cheese softened
1/2 cup shortening
2 3/4 cups granulated sugar
4 eggs at room temperature*
1/2 cup buttermilk at room temperature*
1 cup crushed pineapple 1 – 8 ounce can drained, juices reserved
1 teaspoon vanilla extract

Glaze

4 Tablespoons cream cheese

2 cups powdered sugar

1/2 teaspoon vanilla extract

1/4 cup reserved pineapple juice

INSTRUCTIONS:

Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick baking spray (the kind with flour) and set aside.
*We recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
In a medium-sized bowl, combine the flour and the baking powder. Set aside.
Cream together cream cheese, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
Add eggs one at a time, beating on high speed for 30 seconds after each addition.
Do not overbeat the eggs, this can cause the cake to be crumbly.
Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 30 minutes, then turn out onto a wire rack to cool completely.
Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.

Notes:

Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
The moisture comes from the buttermilk and the pineapple. Drain the pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.
Be sure the eggs and buttermilk are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
For removing the cake from the pan: Uneven baking temperatures in ovens can cause the cake to rise on one side more. If your cake is uneven, you can cut a thin layer off the bottom of the cake so it sits properly when turned out of the bundt pan. Uneven distribution of weight can cause pressure points which in turn can cause crumbling on the bottom in the areas that aren’t supported by an equal weight of cake.

NUTRITIONAL INFO: