Pineapple Cream Cheese Pound Cake

Sweet pineapple, airy sponge, and rich mascarpone cream come together in this irresistible tropical dessert. Perfect for summer gatherings or to brighten up a winter day, this Fresh Pineapple Cake combines natural fruit sweetness with a light, buttery crumb, topped with a luscious lemon-infused whipped cream. 🌴🍋

Why You’ll Love This Recipe

• ✅ Fresh tropical flavor: Real pineapple for juicy sweetness.
• ✅ Perfectly balanced: Light sponge cake with creamy mascarpone topping.
• ✅ Versatile: Great as a dessert or afternoon tea cake.
• ✅ Elegant presentation: Ideal for entertaining guests.

Ingredients 🛒

For the Cake:

• 200g fresh pineapple 🍍
• 3 eggs 🥚
• 160g butter + 15g for greasing 🧈
• 160g all-purpose flour
• 160g sugar
• 0.5 sachet baking powder
• 1 tablespoon brown sugar

For the Whipped Cream Topping:

• 50g mascarpone cheese
• 15cl heavy whipping cream
• 1 lemon 🍋
• 10 lemon leaves (optional, finely chopped)
• 30g powdered sugar

Step-by-Step Instructions 👨🏾‍🍳

Step 1: Prepare the Pineapple

Peel and cut the fresh pineapple into small bite-sized pieces. Set aside.

Step 2: Make the Cake Batter

Preheat the oven to 180°C (356°F). In a mixing bowl, beat the eggs with the sugar until pale and fluffy. Add the flour, baking powder, and warm melted butter. Mix until smooth.

Step 3: Assemble and Bake

Grease a cake pan with butter. Pour in the batter, then evenly distribute the pineapple pieces over the top. Sprinkle with brown sugar for a caramelized finish. Bake for 40–50 minutes, or until a toothpick comes out clean.

Step 4: Prepare the Mascarpone Whipped Cream

In a chilled bowl, combine the whipping cream, mascarpone, and powdered sugar. Beat with an electric mixer until soft peaks form. Fold in 2 tablespoons of grated lemon zest and the finely chopped lemon leaves.

Step 5: Serve

Allow the cake to cool completely. Refrigerate if serving later. Slice and serve with a generous dollop of lemon mascarpone whipped cream.

Expert Chef Tips 👩‍🍳

• Gordon Ramsay: “Dry your pineapple pieces slightly before adding to the batter to avoid excess moisture.”
• Ina Garten: “Use freshly grated lemon zest for a brighter, more aromatic cream.”
• Ree Drummond: “Add a pinch of cinnamon to the brown sugar topping for a warm flavor twist.”

Health & Safety Tips 🩺

• Ensure all dairy ingredients are fresh and stored at safe temperatures.
• Fresh pineapple contains bromelain, which can cause slight tingling for some people—test with a small bite if unsure.
• Use pasteurized eggs if serving to children or pregnant women.

Nutrition Information (per slice, 1/8 of cake)

Serving Suggestions 🍽️

• Pair with fresh mango smoothie for a tropical vibe.
• Serve with iced lemon tea for a refreshing balance.
• Garnish with candied lemon peel for an elegant touch.

Frequently Asked Questions (FAQs) ❓

• Can I use canned pineapple? Yes, but drain well to avoid excess moisture in the cake.
• Can I make the cake ahead of time? Yes, store in the fridge for up to 2 days.
• What if I can’t find lemon leaves? Omit them or substitute with fresh mint for a herbal note.
• Can I make it gluten-free? Swap flour for a gluten-free baking mix.
• Is the mascarpone necessary? You can substitute with cream cheese, but it will be tangier.
• Can I freeze this cake? Yes, without the cream topping, for up to 1 month.
• How do I know when it’s baked? Insert a toothpick into the center—if it comes out clean, it’s done.
• Can I make cupcakes instead? Yes, reduce baking time to 18–20 minutes.
• What’s the best pan size? A 20–22cm (8–9 inch) round cake pan works best.
• Can I use margarine instead of butter? Yes, but the flavor will be less rich.

Final Thoughts

This Fresh Pineapple Cake with Mascarpone Whipped Cream is a true taste of the tropics. Its moist crumb, juicy fruit, and bright citrusy topping make it a dessert worth savoring. Whether for a special occasion or a sunny afternoon tea, it’s guaranteed to impress. 🍍🍋