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Christmas Cream Cheese Pound Cake

Teresa Ambra
Christmas Cream Cheese Pound Cake is to die for! This scrumptious Pound Cake is filled with three colors of candied pineapple. It has a pineapple glaze that makes the cake just pop in flavor. This is a marvelous dessert for holiday baking--whether for friends and family--or to drop off at the doctor's office, church staff or other places of business you frequent. Everyone will want seconds!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Cake/Dessert
Cuisine American
Servings 16
Calories 569 kcal

Equipment

  • 1 10-inch bundt pan
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 narrow rubber spatula to gently remove cake from edges of pan before inverting
  • 1 bamboo skewer or knife to check cake for doneness
  • 1 medium mixing bowl
  • 1 whisk

Ingredients
  

CAKE:

  • 8 oz. pkg. cream cheese softened
  • 1 1/2 cups unsalted butter softened (no substitutes) (3 sticks)
  • 3 cups cake flour NOT regular all-purpose flour
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 1/2 tsp. real vanilla extract no imitation vanilla
  • 16 oz. container Paradise pineapple candied fruit assorted colors (reserve 8 to 10 pieces for decoration)

ICING:

  • 2 cups powdered sugar
  • 1 tsp. pineapple extract
  • 2 to 2 1/2 tbsp. 2% milk or half-and-half (or more as needed)

Instructions
 

CAKE:

  • Drain the pineapple on paper towels and wipe off any excess syrup.
  • Cream butter and cream cheese in a large mixing bowl with an electric mixer.
  • Add granulated sugar, eggs and vanilla and mix again.
  • Add flour and mix again.
  • Beat well until ingredients are smooth and creamy.
  • Stir in pineapple gently.
  • Grease and flour a 10-inch Bundt pan very generously.
  • Spoon batter into prepared pan.
  • Bake about 1 hour and 15-20 minutes at 350°.
  • To test for doneness, insert knife or bamboo skewer to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.
  • Cool completely before removing from pan.
  • Invert cake to serving plate.
  • Drizzle with icing.
  • Top with additional candied pineapple pieces.

ICING:

  • Whisk powdered sugar, pineapple extract and milk in a medium mixing bowl until smooth and no lumps remain.
  • Drizzle icing over top of cooled cake.
  • Press pineapple pieces evenly over top of the cake, as desired.
  • Serve.

Notes

NOTE: I wiped each piece of pineapple with wet paper towels so the fruit didn’t discolor the cake batter.
 
Candied Fruit courtesy of Paradise Fruit Company.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 569kcalCarbohydrates: 92gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 117mgSodium: 147mgPotassium: 99mgFiber: 2gSugar: 67gVitamin A: 665IUVitamin C: 1mgCalcium: 110mgIron: 1mg
Keyword cake, dessert, pineapple, pineapple dessert
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