Pineapple Cream Cheese Pound Cake
Pineapple Cream Cheese Pound Cake is a delightful treat that combines the tropical sweetness of pineapple with the richness of cream cheese
creating a wonderfully moist and flavorful cake. This cake is perfect for any occasion, whether it’s a casual gathering or a special celebration.
With its tangy and creamy topping of mascarpone whipped cream, this cake becomes even more indulgent and irresistible.
Ingredients
200g fresh pineapple
3 eggs
160g butter, plus 15g for greasing the pan
160g flour
160g sugar
0.5 sachet baking powder
1 tbsp brown sugar
For the whipped cream:
50g mascarpone
15cl full cream
1 lemon
10 lemon balm leaves
30g icing sugar
Instructions
Start by preheating your oven to 180°C (350°F). Grease your cake pan with the 15g of butter and lightly dust it with flour, ensuring an even coating so the cake doesn’t stick.
Next, chop the pineapple into small pieces. Place it in a blender or food processor to make a smooth puree.
If you prefer a chunkier texture, you can pulse it lightly so some small pieces remain.
In a mixing bowl, cream the 160g of butter and sugar together until light and fluffy. This will take about 3-4 minutes with a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Once the eggs are incorporated, gradually add the pineapple puree and mix until smooth.
In a separate bowl, combine the flour and baking powder. Sift them together to ensure they are evenly mixed.
Slowly add the flour mixture to the wet ingredients in batches, stirring gently to combine. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the whipped cream. In a bowl, whisk together the mascarpone, full cream, lemon juice, and icing sugar.
Beat the mixture until it thickens and forms soft peaks. Chop the lemon balm leaves finely and fold them into the whipped cream for a fresh herbal note.
Once the cake has cooled completely, spread the mascarpone whipped cream over the top of the cake. Garnish with extra lemon balm leaves for decoration, and serve.
How to Make
Start by ensuring all your ingredients are at room temperature before beginning the cake. This will make the mixing process easier and help the ingredients incorporate smoothly.
If the pineapple is particularly juicy, consider draining a little of the liquid to avoid making the cake too moist.
Be sure to properly grease and flour your cake pan to prevent the cake from sticking. This step is crucial.
Especially since pound cakes tend to be denser than lighter cakes. You may also line the bottom of the pan with parchment paper for extra assurance.
When mixing the butter and sugar, it’s important to beat them thoroughly until they are light and airy. This process helps to incorporate air into the batter.
which contributes to the cake’s light texture. The same goes for adding the eggs; take your time, and ensure each egg is fully incorporated before adding the next.
As you combine the dry ingredients with the wet, use a folding motion rather than stirring vigorously. This will prevent the cake from becoming dense or tough.
which can happen if the batter is overworked. The goal is a light and airy texture that will result in a soft and tender cake.
When baking, keep a close eye on the cake during the final 10 minutes of the baking time. Oven temperatures can vary.
so make sure to test the cake with a toothpick to check for doneness. If the toothpick comes out clean, it’s ready.
The whipped cream topping is best made just before serving to ensure it stays fresh and firm. If you make it ahead of time.
store it in the fridge and give it a quick whisk before spreading it on the cake to restore its texture.
Once your cake is topped with the whipped cream, feel free to serve it immediately or chill it for an hour or so to allow.
the flavors to meld together. Either way, it’s a dessert that will leave your guests impressed.
Variations
For a more tropical twist, you could experiment with adding shredded coconut to the batter. This will enhance
the cake’s flavor and give it a lovely texture. Toasting the coconut before adding it will also bring out a deeper, nuttier flavor.
If you prefer a more intense pineapple flavor, you could incorporate a small amount of pineapple extract into the batter.
This will give a stronger punch of tropical taste without adding more moisture to the cake.
For those who love a touch of spice, consider adding cinnamon or nutmeg to the flour mixture.
These warm spices pair beautifully with the sweetness of the pineapple and will give the cake a cozy, comforting vibe.
If you’re not a fan of mascarpone, you can swap it out for cream cheese in the whipped topping.
This will provide a tangier flavor and a firmer texture, which might be ideal if you’re looking for a more substantial topping.
For a dairy-free option, use coconut cream in place of the mascarpone and cream. This will still create a rich and creamy texture while maintaining the tropical flavors of the cake.
You can also change up the citrus by using lime juice and zest in the whipped cream instead of lemon.
The lime’s bright acidity will complement the sweetness of the pineapple and create a slightly different flavor profile.
To make this cake even more decadent, consider drizzling it with a pineapple glaze. Simply mix pineapple juice.
with powdered sugar and a little cornstarch to thicken it, then drizzle over the cooled cake for extra sweetness.
Tips
Always use fresh pineapple for the best flavor and texture. Canned pineapple can work, but it tends to be more watery and may alter the cake’s consistency.
If you do use canned pineapple, drain it thoroughly before pureeing it.
Room temperature butter and eggs will mix more easily and help create a smoother batter. If you forget to take them out ahead of time.
you can place the eggs in a bowl of warm water for a few minutes to bring them to room temperature quickly.
Be gentle when folding in the dry ingredients to avoid overworking the batter. Overmixing can lead to a dense, tough cake, which is not what you want. Stir just until everything is incorporated.
If you’re not sure about the cake’s doneness, do the toothpick test: insert a toothpick into the center of the cake.
and if it comes out clean or with a few moist crumbs.the cake is done. If it comes out with wet batter, give it a few more minutes in the oven.
To make sure the whipped cream holds its shape, don’t overwhip it. Whisk it until it forms soft peaks, and then stop. If you overwhip, it can turn into butter and lose its smooth texture.
If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days.
You can also refrigerate it if you want it to last longer, but bring it back to room temperature before serving for the best flavor.
Decorate the cake with fresh fruit, such as slices of pineapple or berries, to make it look even more appealing. You can also sprinkle some toasted coconut on top for added texture and flavor.
Conclusion
This Pineapple Cream Cheese Pound Cake is the perfect combination of tropical sweetness and rich creaminess, making it a delightful treat for any occasion.
Its moist texture and flavorful whipped cream topping will leave a lasting impression on anyone who tries it.
Whether you’re baking for a special event or just a casual afternoon, this cake is guaranteed to be a hit.
The simple ingredients and easy-to-follow instructions make it a great dessert for both beginners and experienced bakers alike.