This easy pineapple cream cheese pound cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Pineapple Cream Cheese Pound Cake
This easy pineapple cream cheese pound cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- g fresh pineapple
- eggs
- g Butter
- g Flour
- g Sugar
- sachet Baking powder
- tbsp. brown sugar
- For the whipped cream
- g mascarpone
- cl full cream
- lemon
- lemon balm leaves
- g Icing sugar
- Steps
- Preheat the oven to 180°C. Cut the pineapple into small pieces and drain them. Beat the eggs with the powdered sugar then add the flour, baking powder and warm melted butter. Pour the batter into a buttered mold and cover with pineapple. Sprinkle with brown sugar. Bake in the oven for about 40 mins.
- Pour the liquid cream into a bowl add the mascarpone and icing sugar. Mix everything together, then whip into whipped cream with an electric mixer. Stir in 2 tbsp. grated lemon zest and chopped lemon balm leaves. Place in the fridge to serve this chilled whipped cream with the cake.
- Enjoy!
Tips for the Best Pineapple Cream Cheese Pound Cake
- Pre-heat & Prep: Always gather all ingredients before cooking pineapple cream cheese pound cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.