Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1 tsp lemon extract (optional, but adds great flavor)
1/2 cup crushed pineapple, drained (reserve juice for glaze or other uses)
1/4 cup pineapple juice (optional, for added pineapple flavor)
For the Pineapple Glaze (optional):
1/4 cup pineapple juice
1/2 cup powdered sugar
1 tsp vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan (or use a tube pan). You can also use non-stick cooking spray with flour for easy removal.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Cream Cheese:
In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese on medium speed until light and fluffy (about 3-5 minutes).
Gradually add the sugar, beating until the mixture is smooth and well combined.
Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed.
Stir in the vanilla extract and lemon extract (if using).
Add the Pineapple:
Gently fold in the crushed pineapple and pineapple juice (if using) into the batter. Be careful not to overmix, just combine until evenly distributed.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture in small batches, alternating with a few tablespoons of pineapple juice (if desired). Start and end with the dry ingredients. Mix until just combined.
Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 1 hour 15 minutes to 1 hour 30 minutes (depending on your oven) or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the top begins to brown too quickly, tent the cake with aluminum foil and continue baking.
Cool the Cake:
Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
Make the Glaze (Optional):
In a small saucepan, combine the pineapple juice and powdered sugar. Stir over medium heat until smooth.
Once the cake has cooled, drizzle the glaze over the top for a sweet, glossy finish.
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