Pineapple Pound Cake with Pineapple Vanilla Glaze
Directions
- 1Add 3 sticks of butter and 3 cups of sugar to a mixer.
- 2Mix on low speed until light and fluffy with no sugar bits present.
- 3Scrape down the bowl.
- 4Add pineapple extract and vanilla extract to the mixture.
- 5Add flour first, then milk, following the "start with dry and end with dry" method.
- 6Once large peaks start to form, stop mixing.
- 7Add 1/2 teaspoon of baking powder.
- 8Add 5 eggs, one at a time.
- 9Strain the crushed pineapple, reserving the juice for later.
- 10Slowly and carefully fold the strained crushed pineapple into the cake batter.
- 11Brush the bundt pan with butter and dust it with cake flour.
- 12Carefully add the cake batter to the pan.
- 13Tap the pan on the table a few times to release air bubbles.
- 14Bake for an hour and 15 minutes, or until a clear toothpick comes out.
- 15Let the cake cool for a little before flipping it out of the pan.
- 16To make the glaze, add room temperature cream cheese, powdered sugar, pineapple extract, vanilla extract, and the reserved pineapple juice to a bowl.
- 17Whisk until smooth.
- 18Pour the glaze on top of the cooled cake.
Ingredients
- 3 sticks butter
- 3 cups sugar
- 1 fluid ounce pineapple extract
- 29 ml vanilla extract
- flour
- milk
- 0.5 teaspoon baking powder
- 5 eggs
- crushed pineapple
- cream cheese
- powdered sugar
Equipment
mixerspatulastrainerbundt panovenwhisktoothpick
Tips
- Start with dry ingredients and end with dry ingredients when mixing to avoid overmixing.
- Brush the bundt pan with butter and dust with cake flour to prevent sticking.
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