Pineapple Pound Cake With Cream Cheese Glaze

• Vegetarian

• Produce

  • 1 1/8 cup Pineapple
  • 1 tsp Pineapple extract

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 3 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 1/2 cup Granulated sugar
  • 2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 1/2 cup Butter
  • 4 oz Cream cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1½ cup butter, softened (3 sticks)
• 2½ cup granulated sugar
• 1 tsp pineapple extract
• 1 tsp pure vanilla extract
• 5 large eggs
• 1 cup crushed pineapple, drained
• 3 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• Cream cheese glaze:
• 4 oz cream cheese, softened
• 2 cup powdered sugar
• 2 Tbsp crushed pineapple

Directions

• Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
• In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
• Sift together the dry ingredients. Lower the speed of the mixer and add alternately with the crushed pineapple. After all has been added beat for 1 minute or just until fully combined.
• Pour the batter into the prepared pan. Bounce on the counter to settle.
• Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue to bake for an additional 20 minutes or until a cake tester inserted into the center comes back clean.
• Cool completely in the pan on a baking rack before glazing.
• To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. Continue to beat until combined. Mix in the crushed pineapple by hand.
• Turn the cake from the pan onto a platter then drizzle or frost with the glaze.
• Store chilled until serving.