# Pineapple Cream Cheese Poundcake

A moist and flavorful poundcake with a pineapple cream cheese glaze, perfect for any occasion.

- Total time: 90 min
- Cuisine: American
- Category: Drink
- Language: en

## 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

## Instructions

1. In a pot, add 1.5 sticks of unsalted butter and 1 cup of brown sugar.
2. Mix the butter and brown sugar together until no more butter is visible, forming a thick paste.
3. Add one whole can of crushed pineapples in heavy syrup to the mixture.
4. Continuously mix the pineapple mixture and let it come to a boil for about 10 to 12 minutes until it thickens.
5. Remove from heat and add 1 tablespoon of pure vanilla extract to the pineapple mixture; set aside to cool.
6. In a mixing bowl, cream together 0.5 cups of butter flavored shortening and 2 sticks of unsalted butter.
7. Add 1 whole block of cream cheese and 3 cups of white sugar to the butter mixture and mix until creamed.
8. Add 0.33 cups of heavy cream and mix well, scraping down the sides of the bowl.
9. Add 2 tablespoons of vegetable oil and mix it in.
10. Prepare 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.
11. Add the prepared flavoring mixture to the creamed mixture and mix well.
12. Add 7 eggs, one at a time, to the batter, mixing after each addition.
13. In a separate bowl, mix together 3 cups of cake flour, 0.5 teaspoons of baking powder, and 0.125 teaspoons of salt.
14. Alternate adding the dry flour mixture and 0.5 cups of buttermilk to the wet batter, mixing between additions.
15. Once 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.
16. Grease and flour your poundcake pan, then add a layer of the crushed pineapple mixture at the bottom.
17. Add 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.
18. Bake 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.
19. Let the cake cool completely after baking, then flip it out of the pan.
20. For the glaze, combine 0.5 blocks of cream cheese and 0.5 sticks of unsalted butter in a bowl and mix until smooth.
21. Add 2 cups of powdered sugar and 2 tablespoons of milk to the cream cheese mixture and mix until you reach your desired consistency.
22. Add the remaining crushed pineapple mixture into the cream cheese glaze and mix well.
23. Pour the pineapple cream cheese glaze over the cooled poundcake.
24. Slice and serve the pineapple cream cheese poundcake and enjoy!

## Equipment

- pot
- spatula
- mixer
- mixing bowl
- poundcake pan
- oven

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMQjHYwa/
- Recipe page: https://www.cliprecipe.com/recipe/216792da-5936-4a0d-a564-7eb991f661db
- Extracted: 2025-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt