Welcome to the delightful world of baking, where we explore the magic of creating a Pineapple Cream Cheese Pound Cake. This heavenly dessert is a symphony of flavors, blending the richness of cream cheese with the tropical sweetness of pineapple. Let’s embark on a culinary journey and master the art of baking this mouthwatering delight.
Ingredients:
INGREDIENT QUANTITY
Unsalted Butter 1 1/2 cups, at room temperature
Cream Cheese 1 (8 oz) package, at room temperature
Granulated Sugar 3 cups
Large Eggs 6
All-Purpose Flour 3 cups
Baking Powder 1/2 tsp
Salt 1/2 tsp
Vanilla Extract 1 tsp
Crushed Pineapple (drained) 1 (20 oz) can
Instructions:
Preheat Your Oven:
Set the oven to 325°F (165°C).
Grease a 10-inch bundt pan with non-stick cooking spray.
Prepare the Batter:
In a large mixing bowl, beat together the unsalted butter, cream cheese, and granulated sugar until the mixture is light and fluffy.
Add Eggs Gradually:
Add the large eggs one at a time, beating well after each addition.
Prepare Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Add Vanilla and Pineapple:
Stir in the vanilla extract and the drained crushed pineapple, ensuring an even distribution of ingredients.
Pour into Bundt Pan:
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake:
Bake for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 10-15 minutes.
Invert and Serve:
Invert the cake onto a wire rack to cool completely.
Slice and serve as desired.