Description
A close-up of a freshly baked Pineapple Cream Cheese Cake, showcasing its golden-brown crust and moist interior. The tropical sweetness of pineapple combined with the creamy richness of cream cheese creates a perfect balance in this delicious dessert.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 cups (400g) granulated sugar
- 6 large eggs
- 2 ½ cups (300g) all-purpose flour
- 1 tsp baking powder
- 1 cup crushed pineapple, well-drained
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan (or a bundt pan if you prefer).
- Cream Butter & Cream Cheese: In a large mixing bowl, cream the softened butter and cream cheese together using a hand mixer or stand mixer until light and fluffy.
- Add Sugar: Gradually add the sugar and continue beating until fully combined and smooth.
- Mix in Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix.
- Fold in Pineapple: Gently fold in the well-drained crushed pineapple and vanilla extract.
- Bake: Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.