Welcome to the delightful world of baking, where we explore the magic of creating a Pineapple Cream Cheese Pound Cake. This heavenly dessert is a symphony of flavors, blending the richness of cream cheese with the tropical sweetness of pineapple. Let’s embark on a culinary journey and master the art of baking this mouthwatering delight.
Ingredients:
| INGREDIENT | QUANTITY |
|---|---|
| Unsalted Butter | 1 1/2 cups, at room temperature |
| Cream Cheese | 1 (8 oz) package, at room temperature |
| Granulated Sugar | 3 cups |
| Large Eggs | 6 |
| All-Purpose Flour | 3 cups |
| Baking Powder | 1/2 tsp |
| Salt | 1/2 tsp |
| Vanilla Extract | 1 tsp |
| Crushed Pineapple (drained) | 1 (20 oz) can |
Instructions:
- Preheat Your Oven:
- Set the oven to 325°F (165°C).
- Grease a 10-inch bundt pan with non-stick cooking spray.
- Prepare the Batter:
- In a large mixing bowl, beat together the unsalted butter, cream cheese, and granulated sugar until the mixture is light and fluffy.
- Add Eggs Gradually:
- Add the large eggs one at a time, beating well after each addition.
- Prepare Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add Vanilla and Pineapple:
- Stir in the vanilla extract and the drained crushed pineapple, ensuring an even distribution of ingredients.
- Pour into Bundt Pan:
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake:
- Bake for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 10-15 minutes.
- Invert and Serve:
- Invert the cake onto a wire rack to cool completely.
- Slice and serve as desired.