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1. Prepare the Glaze:
In a mixing bowl, combine the powdered sugar and softened cream cheese. Gradually add 2 tablespoons of pineapple juice and vanilla extract (if using). Stir or whisk until smooth and well combined. If the glaze is too thick, add more pineapple juice, a teaspoon at a time, until you reach your desired consistency. If it becomes too thin, add more powdered sugar to thicken it up.
2. Glaze the Pound Cake:
Ensure your pineapple cream cheese pound cake has cooled to room temperature before glazing. Place the cake on a wire rack set over a baking sheet or parchment paper to catch any drips. Pour or drizzle the glaze evenly over the top of the pound cake, using a spatula or the back of a spoon to help spread the glaze over the edges, letting it drip down the sides naturally.
3. Let the Glaze Set:
Allow the glaze to set for about 15-20 minutes before slicing and serving the cake. This gives the glaze time to firm up slightly while still keeping a beautiful glossy finish.
4. Serve:
Once the glaze has set, slice the cake and serve. Enjoy the perfect combination of tropical pineapple flavor and creamy richness!
Serving and Storage Tips:
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