Pineapple Cream Cheese Cake (Print)
Tangy pineapple and cream cheese pound cake with a caramelized topping.
# Ingredients:
→ Cake Base
01 -
1 ½ cups butter, softened
02 -
8 oz cream cheese
03 -
3 cups sugar
04 -
6 eggs
05 -
3 cups all-purpose flour
06 -
1 tsp baking powder
07 -
½ tsp salt
08 -
1 tsp vanilla extract
09 -
½ cup crushed pineapple
→ Topping
10 -
1 can pineapple slices
11 -
½ cup butter, melted
12 -
½ cup brown sugar
# Directions:
01 -
Pour the melted butter and brown sugar into a greased pan, evenly spread the mixture, and arrange the pineapple slices on top.
02 -
Beat softened butter, cream cheese, and sugar in a bowl until light and fluffy. Add eggs one at a time, then mix in the sifted flour, baking powder, salt, vanilla extract, and crushed pineapple until combined.
03 -
Pour the batter over the prepared pineapple topping, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for 75-90 minutes or until a skewer inserted in the center comes out clean.
04 -
Flip the cake onto a serving plate while still warm, allowing the caramelized topping to set. Cool completely before serving.
05 -
For extra decadence, add a cream cheese filling as desired.
# Notes:
01 -
Be careful when flipping the cake to avoid damaging the caramel topping.