Imported from Instagram

Pineapple 7-Up Cream Cheese Pound Cake

Name: Pineapple 7-Up Cream Cheese Pound Cake
Prep time: 30 min
Cook time: 105 min
Total time: 145 min
Yield: 16 servings
Cuisine: American
Ingredients: 3.5 cup all-purpose flour or cake flour (Sifted; use either all-purpose flour or cake flour.); 1 tsp salt; 32 oz crushed pineapple in juice (Two 16-ounce cans; drain well, reserving 1 cup crushed pineapple for the batter and some juice for glaze. The remaining drained pineapple is added to the bottom of the pan.); 12 oz salted butter (3 sticks, softened; unsalted butter may be used instead.); 1 lb powdered sugar (Use either the 1-pound amount or the stated equivalent of 3 3/4 cups.); 8 oz cream cheese (Softened.); 0.5 tsp vanilla extract; 0.5 tsp lemon drop elixir (Lemon extract may be used instead.); 1 tsp pineapple elixir (PK Elixirs brand mentioned.); 7 eggs (Large and room temperature; add one at a time.); 0.75 cup 7-Up; pineapple juice (Reserved from draining the canned pineapple for glaze; quantity not stated.)

Recipe by Mama Sofana's Buttercream Dreams @sofanasharper · Instagram

Imported by Blak Rabbit on SeeMeCook

A rich, moist pound cake combining crushed pineapple, cream cheese, and 7-Up, with vanilla, lemon, and pineapple flavorings. It is baked from a cold oven and finished with a brief rest in the pan before turning out.

16 servings145 minAmerican

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Ingredients

3.5 cup all-purpose flour or cake flour (Sifted; use either all-purpose flour or cake flour.)
1 tsp salt
32 oz crushed pineapple in juice (Two 16-ounce cans; drain well, reserving 1 cup crushed pineapple for the batter and some juice for glaze. The remaining drained pineapple is added to the bottom of the pan.)
12 oz salted butter (3 sticks, softened; unsalted butter may be used instead.)
1 lb powdered sugar (Use either the 1-pound amount or the stated equivalent of 3 3/4 cups.)
8 oz cream cheese (Softened.)
0.5 tsp vanilla extract
0.5 tsp lemon drop elixir (Lemon extract may be used instead.)
1 tsp pineapple elixir (PK Elixirs brand mentioned.)
7 eggs (Large and room temperature; add one at a time.)
0.75 cup 7-Up
pineapple juice (Reserved from draining the canned pineapple for glaze; quantity not stated.)

Steps

1
Sift the flour into a bowl. Add the salt, mix it through, and set the dry ingredients aside.
2
Drain the crushed pineapple very well, reserving some of the juice for the glaze. Set aside 1 cup of the drained crushed pineapple for the batter; reserve the remaining drained pineapple for the bottom of the pan.
3
In a mixing bowl, combine the softened salted butter and powdered sugar. Add the softened cream cheese and mix until well incorporated.
4
Add the vanilla extract, lemon drop elixir (or lemon extract), and pineapple elixir to the butter mixture.
5
Add the room-temperature eggs one at a time, mixing well after each addition.
6
Gradually add the flour mixture, alternating it with the 7-Up. Begin with flour and end with flour; mix the final 1/2 cup of flour in by hand.
7
Fold or stir the reserved 1 cup of crushed pineapple into the batter.
8
Add the remaining drained crushed pineapple directly to the bottom of the cake pan.
9
Put the cake pan into a cold oven, then turn the oven on to 325°F (163°C). Bake for 1 hour 35 minutes to 1 hour 45 minutes, depending on your oven.
10
Let the cake cool in the pan for 10 minutes, then flip it out.

Notes

A glaze using the reserved pineapple juice is mentioned, but the source does not provide its ingredients or preparation. The source does not specify the cake pan type or size, nor a mixing speed or glaze method.