Description
A supremely moist and dense pound cake infused with crushed pineapple and cream cheese, topped with a sweet and tangy pineapple glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 (8 oz) can crushed pineapple, well drained
- For the Glaze: 1 1/2 cups powdered sugar
- 3 tablespoons reserved pineapple juice
- 1 tablespoon unsalted butter, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually mix in the flour and salt until just combined. Fold in the drained crushed pineapple.
- Pour the batter into the prepared pan. Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, reserved pineapple juice, and melted butter until smooth. Drizzle over the completely cooled cake.
Notes
You can customize the seasonings to taste.