Description
A moist and flavorful pound cake infused with crushed pineapple and cream cheese, perfect for any occasion!
Ingredients
Scale
- 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)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the Butter and Cheese:
- In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Add Eggs:
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Pineapple and Coconut:
- Gently fold in the drained crushed pineapple and shredded coconut (if using).
- Prepare for Baking:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- This cake pairs beautifully with a light glaze or whipped cream if desired.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
