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Pineapple Cream Cheese Pound Cake

by Sally
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INGREDIENTS

Dry Ingredients

  • 3 cups cake flour
  • 1 tsp baking powder
  • ½ tsp kosher salt

Wet Ingredients

  •  cups unsalted butter melted
  •  cups granulated sugar
  • ½ cup brown sugar
  • ¼ cup honey
  • 8 oz cream cheese room temperature
  • 6 eggs room temperature
  • ¼ cup sour cream room temperature
  • 2 tsp vanilla extract
  • 1 tbsp fresh lime juice
  • 1 zest of 1 lime
  • 1 cup crushed pineapple with juice

Honey Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • ½ cup honey
  • 2 cups powdered sugar sifted
  • 1 tbsp fresh lime juice
  • 1 tbsp milk
  • 1 zest of 1 lime
  • ¼ tsp kosher salt

Garnish (optional)

  • ½ cup fresh pineapple sliced

INSTRUCTIONS

Mix the Dry Ingredients

  • Preheat the oven to 350°F and spray 2 loaf pans with non stick cooking spray
  • Whisk all dry ingredients together in a medium bowl then set aside

Mixing the Wet Ingredients

  • In the bowl of a stand mixer on medium speed fitted with the paddle attachment mix the butter, both sugars and honey for 2 minutes. Add cream cheese and mix until smooth, about 1-2 more minutes
  • Mix in eggs one at a time on medium speed, scraping down the bowl between each addition
  • Mix in sour cream, vanilla, lime juice and zest
  • Fold in crushed pineapple
  • Add dry ingredients to wet ingredients and mix on low speed until almost fully combined. A few streaks of flour are okay
  • Pour the batter into the prepared loaf pans and bake for 1 hour and 10 minutes. Insert a toothpick to the center of the pound cake to check for doneness. Toothpick should come out clean or with only a few crumbs
  • Allow the pound cakes to cool for 5 minutes then remove them from the pans and allow to cool fully on a wire rack

Making the Honey Buttercream

  • Mix the butter and honey together for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment
  • Add the sifted powdered sugar, milk, lime juice, zest and salt. Mix on low until combined
  • Turn to high speed for 3 minutes until light and fluffy
  • Top the fully cooled pineapple cream cheese pound cake with frosting and serve at room temperature

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