Raspberry Pavlova in the Air Fryer

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Homemade Pineapple Cream Cheese Pound Cake

Ingredients

Cake

  • 1 cup (225 g) unsalted butter, softened

  • 8 oz (225 g) cream cheese, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 2½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 tsp vanilla extract

Pineapple Layer

  • 1 can (20 oz / 560 g) pineapple slices, drained well

Cream Cheese Topping

  • 4 oz (115 g) cream cheese, softened

  • ½ cup powdered sugar

  • 2–3 tbsp pineapple juice (from the can)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.

  2. Cream butter and cream cheese together until smooth and fluffy. Add sugar and beat until light.

  3. Add eggs, one at a time, mixing well after each. Stir in vanilla.

  4. Combine flour, baking powder, and salt, then gradually mix into the batter until just combined.

  5. Arrange pineapple slices on the bottom of the pan (slightly overlapping if needed).

  6. Pour batter evenly over the pineapple layer and smooth the top.

  7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

  8. Cool in the pan for 15 minutes, then turn out onto a serving plate.

Cream Cheese Topping

  1. Beat cream cheese and powdered sugar until smooth.

  2. Add pineapple juice a little at a time until spreadable.

  3. Spread over the cooled cake.

Tips

  • Drain pineapple very well to avoid soggy cake

  • Let cake cool completely before topping

  • Store covered in the refrigerator

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