- Buttery moist pound cake with pineapple and honey topped with honey buttercream frosting. Perfect for breakfast with coffee or dessert with tea or milk.
PREPARATION TIME:
- Prep Time 25 minutes
- Cook Time 1 hour 10 minutes
- Total Time 1 hour 35 minutes
Ingredients
Dry Ingredients
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ tsp kosher salt
Wet Ingredients
- 1½ cups unsalted butter melted
- 1½ cups granulated sugar
- ½ cup brown sugar
- ¼ cup honey
- 8 oz cream cheese room temperature
- 6 eggs room temperature
- ¼ cup sour cream room temperature
- 2 tsp vanilla extract
- 1 tablespoon fresh lime juice
- 1 zest of 1 lime
- 1 cup crushed pineapple with juice
Honey Buttercream Frosting
- 1 cup unsalted butter room temperature
- ½ cup honey
- 2 cups powdered sugar sifted
- 1 tbsp fresh lime juice
- 1 tbsp milk
- 1 zest of 1 lime
- ¼ tsp kosher salt
Garnish (optional)
- ½ cup fresh pineapple sliced
Instructions
Mix the Dry Ingredients
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Preheat the oven to 350°F and spray 2 loaf pans with non stick cooking spray
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Whisk all dry ingredients together in a medium bowl then set aside
Mixing the Wet Ingredients
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In the bowl of a stand mixer on medium speed fitted with the paddle attachment mix the butter, both sugars and honey for 2 minutes. Add cream cheese and mix until smooth, about 1-2 more minutes
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Mix in eggs one at a time on medium speed, scraping down the bowl between each addition
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Mix in sour cream, vanilla, lime juice and zest
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Fold in crushed pineapple
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Add dry ingredients to wet ingredients and mix on low speed until almost fully combined. A few streaks of flour are okay
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Pour the batter into the prepared loaf pans and bake for 1 hour and 10 minutes. Insert a toothpick to the center of the pound cake to check for doneness. Toothpick should come out clean or with only a few crumbs
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Allow the pound cakes to cool for 5 minutes then remove them from the pans and allow to cool fully on a wire rack
Making the Honey Buttercream
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Mix the butter and honey together for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment
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Add the sifted powdered sugar, milk, lime juice, zest and salt. Mix on low until combined
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Turn to high speed for 3 minutes until light and fluffy
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Top the fully cooled pineapple cream cheese pound cake with frosting and serve at room temperature
Notes
- For best results, use room temperature eggs and dairy products.
- Let the Pineapple Cream Cheese Pound Cake cool fully before frosting it. The frosting will melt if you put it on a warm cake.
- Pineapple Pound Cake is enjoyed best at room temperature.
- You can make a pineapple Bundt cake using a Bundt pan instead of loaf pans if you prefer. Keep an eye on it while baking because the time may vary slightly.
- I used Diamond Crystal Kosher Salt for this recipe, if you’re using Morton’s Kosher Salt you can use about 75% of the salt that is called for. Morton’s is a bit saltier.
- Stir the can of crushed pineapple to mix the juice evenly before scooping it out to measure. Do not drain the liquid, you want the juice along with the crushed pineapple.
- Store for up to 5 days in the fridge wrapped tightly in plastic wrap.
Nutrition
- Calories: 854kcalCarbohydrates: 101gProtein: 9gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 206mgSodium: 284mgPotassium: 177mgFiber: 1gSugar: 76gVitamin A: 1608IUVitamin C: 9mgCalcium: 90mgIron: 1mg
