Pineapple Cream Cheese Pound Cake

Pineapple Cream Cheese Pound Cake is a delightful dessert that combines the richness of cream cheese with the tropical sweetness of pineapple. This moist and flavorful pound cake is perfect for any occasion, whether served at a gathering or enjoyed as a comforting treat with your afternoon coffee.

Ingredients

1 cup unsalted butter, softened
1 cup cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed pineapple, drained
1/2 cup shredded coconut (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the crushed pineapple and shredded coconut, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 12 slices of pound cake. The total time from preparation to baking is around 80 minutes, with 15 minutes of prep time and 65 minutes of cooking time.

Variations

• Tropical Twist: Add chopped macadamia nuts or dried mango for an extra tropical flavor.
• Citrus Zest: Incorporate lemon or orange zest into the batter for a refreshing citrus note.
• Glaze: Drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled cake for added sweetness.
• Chocolate Chip Variation: Fold in some semi-sweet chocolate chips for a sweet contrast to the pineapple.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: You can freeze the pound cake wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before serving.
• Reheating: To enjoy a warm slice, microwave it for about 15-20 seconds or warm in an oven at 300°F (150°C) for a few minutes.

10 FAQs

1. Can I use fresh pineapple instead of canned?
   Yes, you can use fresh pineapple; just make sure to chop and drain it well.
2. What can I substitute for cream cheese?
   You can substitute mascarpone cheese or a vegan cream cheese for a dairy-free option.
3. How can I tell if the cake is done?
   A toothpick inserted into the center should come out clean, and the cake should spring back when gently pressed.
4. Can I make mini loaves instead?
   Yes, divide the batter into mini loaf pans and adjust the baking time to about 30-40 minutes.
5. What if I don’t have shredded coconut?
   You can omit it entirely or replace it with chopped nuts for added texture.
6. Is this cake suitable for freezing?
   Yes, it freezes well. Just wrap it tightly to prevent freezer burn.
7. How long does the cake last?
   The cake stays fresh for up to 3 days at room temperature or up to a week in the fridge.
8. Can I use a different type of flour?
   All-purpose flour works best, but you could experiment with cake flour for a lighter texture.
9. What can I serve with the cake?
   It’s delicious on its own, but you can serve it with whipped cream, fresh fruit, or a scoop of ice cream.
10. Can I reduce the sugar?
    You can try reducing the sugar slightly, but it may affect the texture and moisture of the cake.

Conclusion

Pineapple Cream Cheese Pound Cake is a deliciously unique dessert that brings a taste of the tropics to your table. Its rich, moist texture and vibrant flavors make it an excellent choice for any gathering or a simple family treat. Enjoy this delightful cake with friends and family, and savor every bite!

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