Recipe: Pineapple Pound Cake with Cream Cheese Frosting
This is an awesome, dense, bakery-style cake. It's super rich, too. And the secret to that is that you apparently must use nearly a whole carton of eggs. I wish the rum flavor was more pronounced, but this was a hit here. Because it is so heavy, you will get quite a few servings out this!
Pineapple Pound Cake with Cream Cheese Frosting
Nonstick cooking spray with flour
3 cups all purpose flour
1 3/4 teaspoons baking powder
1 teaspoon regular salt
3 sticks (1 1/2 cups) unsalted butter at room temperature
2 1/2 cups granualted sugar
5 large eggs, at room temperature
3 large egg yolks, at room temperature
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
2 teaspoons pineapple rum ( I used 3)
1/4 cup whole milk
1 recipe Cream Cheese Frosting
1. Preheat the oven to 350F. Line two 9 inch round cake pans with parchment paper and coat lightly with nonstick spray.
2. In medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer with paddle attachment, beat the butter until light and fluffy and then add the sugar on low speed until smooth, about 2 minutes. Add the eggs and egg yolks, 1 at a time, beating to blend and scraping the bowl as necessary. Add the crushed pineapple, vanilla, and pineapple rum and mix on medium speed until blended blended.
4. Reduce the mixer speed to low and alternately add the flour mixture and milk to the butter, beginning and ending with flour and mixing until well incorporated.
5. Divide the batter equally between the prepared pans and bake until a wooden pick inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool completely. Remove the parchment paper from the cakes. *I had issues telling if this was done. Because of the amount of butter here, it can be tricky to tell if the toothpick is really coming out clean.
6. To assemble and frost the cakes, place 1 cake layer, bottom-side up, on a cake plate. Use an offset spatula to spread 1 cup of frosting on top. Add the second cake layer, bottom-side up. Frost the top and sides of the cake with the remaining frosting.
Serves 20 (It really does. This cake is super filling, so cut into tiny slices!)
Cream Cheese Frosting
1, 8 oz package cream cheese at room temperature.
1 teaspoon pure vanilla
1 stick unsalted butter, at room temperature.
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and vanilla together on high speed until light and creamy, about 3 minutes. Reduce the mixer speed to medium. Add the butter and beat, scraping the bowl as necessary, until blended.
2. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until blended. Increase the mixer speed to high and beat until light and fluffy, about 1 minutes. Mix in a drop or two of yellow food coloring, if desired. Set aside until ready to use.