Why Make This Recipe
Pineapple Cream Cheese Pound Cake is a delightful treat that combines the richness of cream cheese with the tropical sweetness of crushed pineapple. This cake is moist, flavorful, and perfect for any occasion. It’s easy to make and offers a fun twist on the classic pound cake, making it an ideal dessert for family gatherings, picnics, or just a sweet snack at home.
How to Make Pineapple Cream Cheese Pound Cake
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 6 oz cream cheese
- 1 tablespoon baking powder
- 3/4 cup sugar
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine almond flour, coconut flour, and baking powder.
- In another bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in the drained pineapple and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Pineapple Cream Cheese Pound Cake
You can serve Pineapple Cream Cheese Pound Cake plain, or dress it up with a dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh pineapple or berries on the side can add an attractive touch and enhance the tropical flavors.
How to Store Pineapple Cream Cheese Pound Cake
To store your Pineapple Cream Cheese Pound Cake, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 3 days. If you want to keep it for a longer time, you can freeze the cake. Just make sure it is well wrapped, and it can last for up to 3 months in the freezer.
Tips to Make Pineapple Cream Cheese Pound Cake
- Make sure the cream cheese is at room temperature for easier mixing.
- Drain the crushed pineapple well to avoid a soggy cake.
- You can add nuts like walnuts or pecans for added texture if you like.
- Feel free to adjust the amount of sugar based on your sweetness preference.
Variation
You can add shredded coconut for extra flavor and texture. If you’re looking for a different twist, substitute the crushed pineapple with other fruits like peaches or mangoes.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just ensure it is finely chopped and drained well.
2. Can I make this cake gluten-free?
Yes, both almond flour and coconut flour are gluten-free, which makes this cake suitable for those on a gluten-free diet.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. If it comes out with wet batter, give it a few more minutes to bake.