This mile high pound cake uses pineapple flavored Jell-O to achieve a strong pineapple flavor and aroma - it's exactly how I imagine a pineapple pound cake should be! The texture is soft and a bit chewier and stickier than a regular pound cake, almost like candy.
1 pound (4 sticks) butter, room temperature
9 boxes (27 oz) pineapple Jell-O, not sugar-free
1 1/2 packages (12 oz) cream cheese, room temperature
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and Jell-O in the bowl of a stand mixer until pale, light and sticks to the bowl (about 6 minutes at medium speed). Add cream cheese, extract, baking powder, baking soda, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Cream Cheese Glaze
1/2 package (4 oz) cream cheese, room temperature
4 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon pineapple extract (optional, if you can find it)
4-5 tbsp milk
With an electric mixer, beat cream cheese, powdered sugar, extracts, and 2 tbsp milk together. Add more milk a spoonful at a time until you reach your desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Spread over cooled cake with a spatula.
