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Pineapple Cream Cheese Pound Cake

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200g fresh pineapple

3 eggs

160 + 15g Butter

160g Flour

160g Sugar

0.5 sachet Baking powder

1 tbsp. brown sugar

For the whipped cream

50g mascarpone

15cl full cream

1 lemon

10 lemon balm leaves

30g Icing sugar


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.

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