Pineapple Cream Cheese Cake
Pineapple Cream Cheese Cake is a delightful treat that brings a tropical twist to a classic dessert. With its rich cream cheese flavor and refreshing pineapple, this cake is perfect for any occasion, from birthday celebrations to casual family gatherings. The softness of the cake combined with the sweetness of pineapple creates a dessert that everyone will love.
Why Make This Recipe
This recipe is perfect for several reasons. First, it’s simple to make, requiring only basic ingredients and easy-to-follow steps. Second, the combination of cream cheese and pineapple adds a unique flavor that you won’t find in traditional cakes. Finally, this cake stays moist for days and can be served on its own or paired with a scoop of ice cream for an extra special treat.
How to Make Pineapple Cream Cheese Cake
Ingredients
- 1 cup of butter, melted
- 225 g of cream cheese (ambient temperature)
- 2 cups of sugar
- 3 big eggs
- 1 teaspoon vanilla essence
- 1 cup crushed pineapple (well drained)
- 2 1⁄2 cups of flour for all use
- 1 teaspoon baking powder
- 1 teaspoon of sodium bicarbonate
- 1⁄2 teaspoon of salt
- 1 cup of grated coconut
- 1⁄2 cup of milk
Directions
- Preheat the oven to 175 °C (350 °F) and grease and flour a 25 cm cake mold.
- Beat the melted butter with the cream cheese until soft, then add the sugar and beat until creamy.
- Incorporate the eggs one by one and add vanilla essence.
- In a separate bowl, mix flour, baking powder, bicarbonate, and salt.
- Gradually integrate this dry mixture with the wet mixture, alternating with milk.
- Stir in the crushed pineapple and grated coconut until well combined.
- Pour the mixture into the prepared mold and bake for 60-70 minutes or until a toothpick comes out clean.
- Let stand for 10 minutes in the mold, then unmold and let cool completely on a rack.
How to Serve Pineapple Cream Cheese Cake
You can serve Pineapple Cream Cheese Cake plain or with a dusting of powdered sugar on top. For a special touch, add whipped cream or a scoop of vanilla ice cream on the side. Fresh pineapple slices or a sprinkle of toasted coconut can also make great garnishes.
How to Store Pineapple Cream Cheese Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To enjoy it later, consider freezing individual slices. Wrap the slices in plastic wrap and place them in a freezer-safe container for up to three months.
Tips to Make Pineapple Cream Cheese Cake
- Make sure the cream cheese is at room temperature. This helps it blend well with the butter and sugar.
- Drain the crushed pineapple well to avoid a soggy cake.
- You can add more grated coconut if you love the coconut flavor.
- Keep an eye on the cake as it bakes. Ovens can vary, so check for doneness using a toothpick.
Variation
If you want to mix up the flavors, try adding chopped nuts like walnuts or pecans to the batter. You can also substitute the pineapple with shredded carrots for a carrot cake twist!
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to dice it and drain the juice well before adding it to the batter.
2. Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free.
3. How long does it take to bake the cake?
Baking usually takes about 60-70 minutes, but be sure to check with a toothpick to see if it comes out clean.
Enjoy making and sharing this delicious Pineapple Cream Cheese Cake!
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Pineapple Cream Cheese Cake
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful treat that combines rich cream cheese flavor with refreshing pineapple, perfect for any occasion.
Ingredients
- 1 cup of butter, melted
- 225 g of cream cheese (ambient temperature)
- 2 cups of sugar
- 3 big eggs
- 1 teaspoon vanilla essence
- 1 cup crushed pineapple (well drained)
- 2 1⁄2 cups of flour for all use
- 1 teaspoon baking powder
- 1 teaspoon of sodium bicarbonate
- 1⁄2 teaspoon of salt
- 1 cup of grated coconut
- 1⁄2 cup of milk
Instructions
- Preheat the oven to 175 °C (350 °F) and grease and flour a 25 cm cake mold.
- Beat the melted butter with the cream cheese until soft, then add the sugar and beat until creamy.
- Incorporate the eggs one by one and add vanilla essence.
- In a separate bowl, mix flour, baking powder, bicarbonate, and salt.
- Gradually integrate this dry mixture with the wet mixture, alternating with milk.
- Stir in the crushed pineapple and grated coconut until well combined.
- Pour the mixture into the prepared mold and bake for 60-70 minutes or until a toothpick comes out clean.
- Let stand for 10 minutes in the mold, then unmold and let cool completely on a rack.
Notes
Ensure the cream cheese is at room temperature for better blending. Drain the pineapple well to avoid a soggy cake.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: pineapple, cream cheese, cake, dessert, tropical