from my kitchen to yours

Pineapple cream cheese Pound Cake!!!!

Do you have any recipes from your childhood that you still crave? Pineapple Cream Cheese Pound Cake is one of those recipes for me. My mom and dad made it for us often while we were growing up and it has always been one of my very favorite breakfasts.


If you’re a fan of pound cake this Pineapple Pound Cake with Cream Cheese Glaze will knock your socks off. The chunky cream cheese glaze adds the crowning touch to this phenomenal made-from-scratch pound cake.To Make this Recipe You’ Will Need the following ingredients:





°1 1/2 cups butter
°2 cups granulated sugar
°1 teaspoon pineapple extract
°1 teaspoon pure vanilla
°5 large eggs
°1 cup crushed pineapple
°3 cups all-purpose flour
°1 teaspoon baking powder
°Half a teaspoon of salt
°Cream cheese glaze:
°4 ounces cream cheese
°2 cups powdered sugar
°2 tsp crush pineapple




Heat oven to 325 degrees F. Butter and flour in a regular bowl or spray with baking spray. Sit aside.
In the bowl of a cream mixer, put the butter, sugar, pineapple and vanilla extracts. Beating on medium speed for 2-3 min.

Adding eggs one by one, beat well after every addition.
Stop and scrape the sides of the bowl.
Sift together the dry ingredients. Reduce the mixer speed and add the mashed pineapple alternately. After everything is added, whisk for 1 minute or until completely blended.
Pour the mixture into the prepared skillet. Bounce on the counter to level up.

Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue baking for an additional 20 minutes or until a cake tester inserted in the center comes back clean.

Cool completely in skillet on baking rack before glazing.
To make the glaze, using a mixer, whip up the soft cream cheese and then add the powdered sugar. Keep whisking until combined. Mix crushed pineapple by hand.
Invert the cake from the pan onto a plate and pour or freeze in a glass.
Keep refrigerated until serving.

Enjoy !