Pineapple Pound Cake with Pineapple Vanilla Glaze

75 mins
Serves 1
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Directions

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