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This cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, keep it in the fridge for up to a week.
For an extra tropical twist, garnish the cake with a few pineapple chunks or toasted coconut flakes.
Serve with a scoop of vanilla ice cream for a truly indulgent dessert experience!
Variations:
Add Coconut: For a coconut-infused flavor, mix in 1/2 cup of shredded coconut to the batter.
Use Fresh Pineapple: If you prefer fresh pineapple, simply chop it finely and drain excess juice before adding it to the batter.
Vegan Version: Replace butter with coconut oil, use dairy-free cream cheese, and swap the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
FAQ:
Q: Can I make this cake in advance?
A: Yes, this cake actually tastes even better the next day as the flavors meld together. Make it the day before your event and store it covered at room temperature.
Q: Can I freeze Pineapple Cream Cheese Pound Cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months. Thaw at room temperature before serving.
Q: Can I use a different type of pan?
A: Yes, you can use a 9x13-inch baking pan or a loaf pan. Just adjust the baking time accordingly—start checking for doneness around 50 minutes if you’re using a 9x13-inch pan.
This Pineapple Cream Cheese Pound Cake brings the tropical sunshine to your table. Whether you're hosting a party or simply treating yourself, it’s the perfect balance of sweet and creamy. Enjoy every bite! 🍍🍰
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