Southern Tropical Pound Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 1/2 cups unsalted butter, softened
02 -
8 oz cream cheese, softened
03 -
3 cups granulated sugar
04 -
6 large eggs, at room temperature
05 -
3 cups all-purpose flour
06 -
1 tsp baking powder
07 -
1/4 tsp salt
08 -
1 cup crushed pineapple, drained
09 -
1 tsp vanilla extract
10 -
1/2 tsp almond extract (optional)
→ For the Glaze
11 -
1 cup powdered sugar
12 -
2-3 tbsp pineapple juice (reserved from the crushed pineapple)
13 -
1/4 tsp vanilla extract
# Instructions:
01 -
Start by heating your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt or tube pan, making sure to get into all the nooks and crannies so your cake doesn't stick.
02 -
In a large bowl, beat the softened butter and cream cheese together until they're smooth and well blended. Take your time with this step - it's important for a creamy texture.
03 -
Gradually add the sugar to your butter mixture, beating continuously until it becomes light and fluffy - this should take about 3-4 minutes. Then add the eggs one at a time, making sure each one is fully mixed in before adding the next.
04 -
In a separate bowl, sift together the flour, baking powder, and salt. This helps distribute the leavening agents evenly through the flour.
05 -
Slowly add your dry ingredients to the wet mixture, stirring just until they're combined - don't overmix! Gently fold in the drained pineapple, vanilla extract, and almond extract (if you're using it).
06 -
Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 75-85 minutes, until a toothpick stuck in the center comes out clean or with just a few crumbs.
07 -
Let the cake rest in the pan for about 10 minutes. Then carefully flip it onto a wire cooling rack and let it cool completely before adding the glaze.
08 -
In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add more juice if it's too thick or more sugar if it's too thin - you want it to be pourable but not watery.
09 -
Once the cake is completely cool, drizzle the glaze all over the top, letting it run down the sides naturally. Slice and serve with coffee or tea for a perfect sweet treat!
# Notes:
01 -
Make sure your butter and cream cheese are truly softened to room temperature for the best texture and easy mixing.
02 -
For an extra special touch, try sprinkling toasted coconut or chopped pecans over the glaze before it sets.
03 -
This cake keeps well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week.
04 -
The flavor actually improves on the second day, making this a perfect make-ahead dessert.