Pineapple Cream Cheese Poundcake
Directions
- 1In a pot, add 1.5 sticks of unsalted butter and 1 cup of brown sugar.
- 2Mix the butter and brown sugar together until no more butter is visible, forming a thick paste.
- 3Add one whole can of crushed pineapples in heavy syrup to the mixture.
- 4Continuously mix the pineapple mixture and let it come to a boil for about 10 to 12 minutes until it thickens.
- 5Remove from heat and add 1 tablespoon of pure vanilla extract to the pineapple mixture; set aside to cool.
- 6In a mixing bowl, cream together 0.5 cups of butter flavored shortening and 2 sticks of unsalted butter.
- 7Add 1 whole block of cream cheese and 3 cups of white sugar to the butter mixture and mix until creamed.
- 8Add 0.33 cups of heavy cream and mix well, scraping down the sides of the bowl.
- 9Add 2 tablespoons of vegetable oil and mix it in.
- 10Prepare a separate mixture with 0.33 cups of pineapple juice, 2 tablespoons of pineapple flavoring, 1 teaspoon of vanilla flavoring, 1 teaspoon of clear vanilla flavoring, and 2 teaspoons of butter flavoring.
- 11Add the prepared flavoring mixture to the creamed mixture and mix well.
- 12Add 7 eggs, one at a time, to the batter, mixing after each addition.
- 13In a separate bowl, mix together 3 cups of cake flour, 0.5 teaspoons of baking powder, and 0.125 teaspoons of salt.
- 14Alternate adding the dry flour mixture and 0.5 cups of buttermilk to the wet batter, mixing between additions.
- 15Once the wet and dry ingredients are incorporated, add 0.33 cups of the cooled crushed pineapple mixture to the poundcake batter and gently fold it in.
- 16Grease and flour your poundcake pan, then add a layer of the crushed pineapple mixture at the bottom.
- 17Add a layer of poundcake batter over the pineapple layer, then another layer of the crushed pineapple mixture in the middle, and finally top with the remaining poundcake batter.
- 18Bake the poundcake in a preheated oven at 325°F (160°C) for 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
- 19Let the cake cool completely after baking, then flip it out of the pan.
- 20For the glaze, combine 0.5 blocks of cream cheese and 0.5 sticks of unsalted butter in a bowl and mix until smooth.
- 21Add 2 cups of powdered sugar and 2 tablespoons of milk to the cream cheese mixture and mix until you reach your desired consistency.
- 22Add the remaining crushed pineapple mixture into the cream cheese glaze and mix well.
- 23Pour the pineapple cream cheese glaze over the cooled poundcake.
- 24Slice and serve the pineapple cream cheese poundcake and enjoy!
Ingredients
- 1.5 sticks unsalted butter
- 1 cup brown sugar
- 1 can crushed pineapple in heavy syrup
- 1 tablespoon pure vanilla extract
- 0.5 cup butter flavored shortening
- 2 sticks unsalted butter
- 1 block cream cheese
- 3 cups white sugar
- 0.33 cup heavy cream
- 2 tablespoons vegetable oil
- 0.33 cup pineapple juice
- 2 tablespoons pineapple flavoring
- 1 teaspoon vanilla flavoring
- 1 teaspoon clear vanilla flavoring
- 2 teaspoons butter flavoring
- 7 eggs
- 3 cups cake flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon salt
- 0.5 cup buttermilk
- 0.5 block cream cheese
- 0.5 stick unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
Equipment
potspatulamixermixing bowlpoundcake panoven
Tips
- Continuously stir the pineapple mixture to prevent burning.
- Do not overmix the poundcake batter to ensure a moist cake.
- Add more milk to the glaze if a thinner consistency is desired.
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