Pineapple Cream Cheese Pound Cake

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Introduction:
Pineapple Cream Cheese Pound Cake is a luscious dessert that combines the rich, dense texture of a traditional pound cake with the tropical sweetness of pineapple and the creamy tanginess of cream cheese. This cake is perfect for special occasions or a delightful treat to enjoy with a cup of coffee.

Ingredients:

For the Cake:

  • 1 cup (230g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 2 1/2 cups (500g) granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) crushed pineapple, drained

For the Glaze:

  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons pineapple juice (reserved from the crushed pineapple)

Optional Addition:

  • 1/2 cup (60g) chopped pecans or walnuts

Instructions:

1. Prepare the Oven and Pan:

  • Preheat your oven to 325°F (165°C).
  • Grease and flour a 10-inch (25cm) bundt pan or tube pan.

2. Make the Cake Batter:

  • In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
  • Gradually add the granulated sugar, beating until the mixture is light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract.

3. Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, mixing just until combined.

4. Add Pineapple:

  • Gently fold in the drained crushed pineapple (and chopped nuts, if using) until evenly distributed in the batter.

5. Bake the Cake:

  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

6. Make the Glaze:

  • In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and desired consistency is reached.
  • Drizzle the glaze over the cooled cake.

Tips for Success:

  • Ensure the butter and cream cheese are at room temperature for easy mixing and a smooth batter.
  • Drain the crushed pineapple well to prevent excess moisture in the cake.
  • Use a toothpick or skewer to check the cake’s doneness; it should come out clean or with a few moist crumbs.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 450
  • Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 125mg
  • Sodium: 250mg
  • Carbohydrates: 55g
  • Fiber: 1g
  • Sugars: 35g
  • Protein: 6g

Recommendation:
This Pineapple Cream Cheese Pound Cake is best served slightly warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy this cake as a delightful finish to a meal or a special treat with afternoon tea.

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