Pineapple Cream Cheese Cake

Introduction

Get ready to transport your taste buds to a tropical paradise with this irresistible Pineapple Cream Cheese Cake! Imagine a moist, golden cake base, generously topped with a rich, tangy cream cheese frosting, and crowned with glistening, sweet pineapple pieces. This dessert isn’t just a treat for the palate; it’s a feast for the eyes, showcasing a beautiful contrast of textures and colors that makes it a perfect centerpiece for any gathering. Whether you’re hosting a brunch, looking for a show-stopping dessert for a potluck, or simply craving a taste of sunshine, this cake delivers on all fronts.

What makes this Pineapple Cream Cheese Cake truly special is the harmonious balance it strikes between sweet, tangy, and creamy. The tender crumb of the cake provides a comforting base, while the decadent cream cheese layer adds a luxurious smoothness and a hint of zesty tang. But the real star is the pineapple topping – bright, juicy, and beautifully arranged, it cuts through the richness of the cream cheese, leaving a refreshing finish. Despite its impressive appearance, this loaf cake is surprisingly straightforward to prepare, making it an accessible indulgence for home bakers of all skill levels. Prepare to impress your friends and family with this delightful creation that promises a slice of pure joy in every bite!

Nutritional Information

Per serving (approximate values, based on 12 servings for a loaf cake):

• Calories: 380
• Protein: 5g
• Carbohydrates: 48g
• Fat: 20g
• Fiber: 1g
• Sodium: 280mg

Ingredients

For the Cake Base:

• 1 ½ cups (180g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk (or ½ cup milk + ½ tablespoon lemon juice/vinegar)

For the Cream Cheese Frosting:

• 8 ounces (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or cream (optional, for consistency)

For the Pineapple Topping:

• 1 (20 ounce) can crushed pineapple in juice, well drained
• 2 tablespoons granulated sugar (optional, for extra sweetness/glaze)
• 1 tablespoon cornstarch (optional, for thicker glaze)
• 2 tablespoons pineapple juice (reserved from can)

Optional Garnish:

• Fresh mint leaves
• Toasted coconut flakes

Instructions

A. Preparing the Cake Base:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. With the mixer on low speed, gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour in the buttermilk and mix until just incorporated.
7. Add the remaining dry ingredients, mixing on low speed until the batter is just smooth and no streaks of flour remain. Be careful not to overmix.
8. Pour the cake batter evenly into the prepared loaf pan.
9. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting, as warm cake will melt the cream cheese.

B. The Creamy Heart: Making the Cream Cheese Frosting:

1. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter on medium speed until smooth and creamy, about 2-3 minutes.
2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth.
3. Stir in the vanilla extract.
4. If the frosting is too thick, add milk or cream one tablespoon at a time until you reach your desired spreading consistency. Be careful not to make it too thin.
5. Set aside.

C. The Golden Crown: Preparing the Pineapple Topping:

1. Thoroughly drain the crushed pineapple. You can press it gently in a fine-mesh sieve or paper towels to remove as much liquid as possible. Reserve 2 tablespoons of the pineapple juice.
2. In a small saucepan, combine the drained crushed pineapple, 2 tablespoons of reserved pineapple juice, 2 tablespoons of granulated sugar (if using), and 1 tablespoon of cornstarch (if using).
3. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes. This step helps to create a more stable and flavorful pineapple topping.
4. Remove from heat and let the pineapple topping cool completely before assembling the cake.

D. Assembly and Finishing Touches:

1. Once the cake is completely cool, carefully transfer it to a serving platter.
2. Spread the prepared cream cheese frosting evenly over the top of the cooled loaf cake. You can use an offset spatula or the back of a spoon to create decorative swirls.
3. Spoon the cooled pineapple topping over the cream cheese layer, spreading it gently to cover. You can arrange the pineapple in an appealing pattern if desired.
4. (Optional) Garnish with fresh mint leaves or toasted coconut flakes for an extra touch of flavor and visual appeal.
5. Refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Cooking Tips and Variations

• Room Temperature Ingredients: For the best results, ensure your butter, cream cheese, and eggs are at room temperature. This helps them cream together smoothly, creating a more uniform batter and frosting.
• Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined and no dry streaks of flour remain.
• Drain Pineapple Thoroughly: Excess moisture from the pineapple can make the cake soggy or thin out the cream cheese. Press the crushed pineapple in a sieve or paper towels to remove as much liquid as possible.
• Cool Completely: Always ensure the cake is completely cool before applying the cream cheese frosting. Warm cake will cause the frosting to melt and slide off.
• Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.
• Spice it Up: For an extra layer of flavor, add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the cake batter.
• Coconut Lover’s Dream: Fold ½ cup of shredded coconut (sweetened or unsweetened) into the cake batter for a more pronounced tropical flavor. You can also sprinkle toasted coconut flakes over the pineapple topping.
• Citrus Zest: Add 1 teaspoon of lemon or orange zest to the cake batter or the cream cheese frosting for a bright, fresh note.
• Pineapple Chunks: Instead of crushed pineapple, you can use well-drained small pineapple tidbits or finely diced fresh pineapple for a different texture.
• Presentation: For an elegant touch, use a piping bag with a star tip to pipe the cream cheese frosting around the edges before adding the pineapple.
• Glaze for Shine: If you prefer a simpler cake base, you can omit the cream cheese frosting and instead drizzle the cooled cake with a simple glaze made from powdered sugar and a little pineapple juice or milk.

Storage and Reheating

Due to the cream cheese frosting, this Pineapple Cream Cheese Cake must be stored in the refrigerator. Cover the cake loosely with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the fridge. It will stay fresh for up to 3-4 days. For the best flavor and texture, allow slices to come to room temperature for about 15-20 minutes before serving. This isn’t a cake that typically benefits from reheating; it’s best enjoyed chilled or at room temperature.

If you wish to freeze the cake, it’s best to freeze the unfrosted cake base. Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before frosting and topping as directed. You can also freeze individual slices of the frosted cake by placing them on a baking sheet to freeze solid, then wrapping each slice tightly in plastic wrap and foil. This allows for easy thawing of single servings.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, you can absolutely use fresh pineapple! You’ll need about 1.5-2 cups of finely diced fresh pineapple. For best results, cook it down briefly with a little sugar (and cornstarch if you want a thicker topping) as described in the instructions for the canned pineapple topping, as this concentrates the flavor and removes some of the excess moisture that could make the cake soggy.

My cream cheese frosting is too runny. What can I do?

If your frosting is too runny, it’s likely due to over-softened butter or cream cheese, or too much liquid. Try adding more sifted powdered sugar, one tablespoon at a time, until it reaches the desired consistency. You can also place the frosting in the refrigerator for 15-30 minutes to firm up slightly before attempting to beat it again.

Can I make this cake in a different pan size?

While this recipe is optimized for a 9×5 inch loaf pan, you could adapt it. For an 8×8 inch square pan, the baking time might be slightly shorter (around 35-45 minutes). For cupcakes, it would yield about 12-18 cupcakes with a baking time of 18-22 minutes. Always adjust baking times and check for doneness with a toothpick. Note that the frosting and topping quantities might need to be adjusted for larger surface areas.

How far in advance can I make this cake?

You can bake the cake base 1-2 days in advance and store it, tightly wrapped, at room temperature. The cream cheese frosting can also be made a day in advance and stored in an airtight container in the refrigerator; bring it to room temperature and beat briefly before frosting. Assemble the cake no more than 1 day before serving for the freshest taste and best presentation, keeping it refrigerated until serving.