Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup powdered sugar
- 2 to 3 tablespoons reserved pineapple juice
Directions
Preheat oven to 325°F (160°C).
Grease and flour a 10-inch tube pan.
Whisk together flour, baking powder, and salt.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, followed by the vanilla extract.
Beat cream cheese in a separate bowl until smooth.
Gradually add the cream cheese mixture to the butter mixture, mixing well.
Stir in the drained pineapple.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Whisk powdered sugar and pineapple juice together to create the glaze.
Drizzle the glaze over the cooled cake.
Frequently Asked Questions
How should I store leftover Classic Pineapple Cream Cheese Pound Cake to keep it fresh?
Because this pound cake contains cream cheese, it's best stored tightly wrapped at room temperature for up to 2 days, or refrigerated for up to one week. For longer storage, wrap slices tightly in plastic wrap and foil before freezing for up to three months.
Can I substitute the unsalted butter in this pound cake recipe?
While butter provides the signature richness to this pound cake, you can substitute it with a high-quality vegetable shortening for a slightly different texture, though flavor will be impacted. Ensure any substitution is brought to room temperature before creaming with the 2 1/2 cups of sugar.
What is the best way to prevent my pound cake from sticking when baking in a tube pan?
To ensure easy release, thoroughly grease and flour your 10-inch tube pan before adding the batter, as specified in the recipe instructions. For extra security, you can line the bottom with a circle of parchment paper after greasing.
