Do you have any dishes from your youth that you find yourself craving even now? One of those recipes for me is a pineapple cream cheese pound cake. I make it often. It was one of the breakfasts that my mother and father often prepared for us while we were growing up, and it has always been one of my personal favorites.
This pineapple pound cake made from scratch has a flavor that is rich and buttery, with a hint of pineapple flavor and is finished off with a cream cheese frosting. A pineapple bundt cake is an ideal dessert to enjoy during the warm summer months. Even though this cake has the consistency of pound cake, the addition of sour cream ensures that it is very moist throughout.
Despite the fact that this cake is made from scratch, I still believe it to be simple to prepare. A sour cream pound cake is one of my favorite types of cake, and this one is quite similar to others of its kind. However, it also contains crushed pineapple, which gives it a unique taste. The addition of a little bit of pineapple flavor to the cream cheese glaze is not only a beautiful way to top it off but also really adds to the excellent taste that it already has.
This particular recipe for pound cake deviates from the norm in a few significant ways. My preference is for a really moist cake, as opposed to the traditional sorts of pound cakes, which may sometimes be a touch on the dry side. This one is a variation of a pound cake in its own right. You are still able to experience the same texture, but one that is wetter than the standard kind.
FOR THIS CAKE YOU’LL NEED:
3 Softened sticks.Of butter.
400 grams.Of granulated sugar.
1 Tsp.Of pineapple extract.
1 Tsp.Of pure vanilla.
5 whole eggs.
1 Cup.Of crushed pineapplee.
370 grams.Of all-purpose flour.
1 Tsp.Of baking powder.
1/2 Tsp.Of kosher salt.
FOR MAKING THE CREAM CHEESE GLAZE, YOU’LL NEED:
Half a container.Of cream cheese.
250 grams.Of powdered sugar.
2 Tsp.Of crushed pineapple.
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Heat oven to 325 degrees F. In a standard bowl, combine the butter and flour, then coat the bowl with baking spray.
Place the butter, sugar, pineapple, and vanilla extracts in the bowl of a cream mixer and whisk until smooth. a beating of two to three minutes at a medium tempo.
As you add each egg one at a time, be sure to thoroughly mix the mixture after each addition. Put a halt to the activity, and scrape the edges of the bowl.
Mix the dry ingredients together using a sifter. Reduce the speed of the mixer and add the crushed pineapple in two or three additions. After everything has been added, whisk it for one minute or until it is thoroughly combined, whichever comes first.
Pour the mixture into the skillet that has been prepared. You may level up by bouncing on the counter.
Bake for 55 minutes. The top of the cake should then be covered with a sheet of aluminum foil before continuing to bake for a further twenty minutes, or until a cake tester inserted in the middle of the cake comes out clean. Before glazing, let the skillet cool fully on the oven rack.
To prepare the glaze, first beat the softened cream cheese with a mixer until it is light and fluffy, and then stir in the powdered sugar. Continue whisking until everything is incorporated. Blend hand-crushed pineapple with other ingredients.
Turn the cake out of the pan onto a dish, and then pour it into a glass or freeze it there. Keep refrigerated until serving. Enjoy!