Pineapple Cream Cheese Pound Cake Recipe

If you’re searching for a showstopping dessert that’s equal parts tropical, nostalgic, and utterly decadent, Pineapple Cream Cheese Pound Cake is about to steal the spotlight in your kitchen. Moist and tender with a tangy punch of pineapple, this cake combines the buttery richness of classic pound cake with a creamy depth from real cream cheese. The juicy bursts of pineapple and a melt-in-your-mouth crumb make it irresistible for everything from backyard gatherings to weeknight treats. Trust me, one slice and you’ll be hooked!

this Recipe

Ingredients You’ll Need

What makes Pineapple Cream Cheese Pound Cake such a stand-out is its simple lineup of ingredients. Each one brings something special to the table, working together in perfect harmony for a cake that’s rich, fragrant, and bursting with flavor.

• Unsalted butter: Softened butter ensures a tender crumb and that classic pound cake richness.
• Cream cheese: This adds luscious moisture and a subtle tang, taking your pound cake to a whole new level.
• Granulated sugar: You get perfectly sweet results and a golden, caramelized exterior with the right amount of sugar.
• Large eggs: They help bind everything together and give the cake its structure and lightness.
• Vanilla extract: Just a splash delivers full-bodied aroma and brings all the flavors together.
• All-purpose flour: The backbone of your cake, giving stability without sacrificing tenderness.
• Baking powder: Only a little helps lift the cake for a soft, airy bite.
• Salt: Just enough salt wakes up all the flavors throughout the crumb.
• Crushed pineapple (drained): These juicy bits offer sweet-tart pineapple flavor in every slice.
• Pineapple juice: An extra kick of moisture straight from the can or fresh, boosting that tropical flair.

How to Make Pineapple Cream Cheese Pound Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan so your Pineapple Cream Cheese Pound Cake will release with ease and all those pretty designs remain crisp and clean.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat softened butter and cream cheese together until smooth and fluffy. This step is crucial for achieving a creamy base—be patient and let the mixer work its magic until the mixture is beautifully smooth.

Step 3: Add Sugar and Beat Until Light

Gradually add in the granulated sugar and continue beating for about 3–4 minutes, until the mixture becomes pale and airy. This not only sweetens the cake but also builds structure for that signature pound cake density—without heaviness.

Step 4: Incorporate the Eggs and Vanilla

One at a time, crack in the eggs, mixing well after each addition to fully blend them before adding the next. Finish this step by stirring in vanilla extract for a sweet, fragrant background note.

Step 5: Combine the Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. This ensures that the leavening agents are evenly distributed, so you don’t wind up with uneven (“surprise!”) bites of baking powder.

Step 6: Mix Wet and Dry Ingredients

Gradually add the dry mixture into your wet mixture, stirring just until incorporated. Be careful not to overmix—this will help keep your Pineapple Cream Cheese Pound Cake tender, rather than tough.

Step 7: Add Pineapple and Juice

Gently fold in the drained crushed pineapple and reserved pineapple juice. These last additions will make the batter lush and fragrant, and every bite will sing with tropical goodness.

Step 8: Bake to Golden Perfection

Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 75 to 85 minutes. You’ll know your Pineapple Cream Cheese Pound Cake is ready when a toothpick inserted into the center comes out clean and the top is deeply golden.

Step 9: Cool and Release the Cake

Let your cake cool in the pan for about 10–15 minutes before turning it out gently onto a wire rack. Allow it to cool completely so the crumb sets and the flavors marry beautifully.

How to Serve Pineapple Cream Cheese Pound Cake

Garnishes

This cake is something special all on its own, but why stop there? A quick dusting of powdered sugar or a lush pineapple glaze makes it truly irresistible. If you’re feeling decadent, try adding fresh pineapple chunks or a dollop of whipped cream for an extra festive finish.

Side Dishes

Pineapple Cream Cheese Pound Cake pairs beautifully with all sorts of light accompaniments. Serve with a fruit salad, a scoop of coconut ice cream, or some juicy berries drizzled with honey. Each bite tastes like sunshine on your plate.

Creative Ways to Present

For an elegant touch, slice and layer the cake in individual dessert glasses with whipped cream and toasted coconut. Or, cube it to make a tropical trifle! This cake dazzles as a brunch centerpiece, sliced thick and arranged with edible flowers and citrus twists.

Make Ahead and Storage

Storing Leftovers

Your Pineapple Cream Cheese Pound Cake will stay moist and delicious for days. Simply wrap any leftovers tightly in plastic wrap and store them in the refrigerator for up to 5 days. This helps preserve both freshness and flavor.

Freezing

This cake is a dream to freeze! After it’s fully cooled, wrap it well (either whole or in individual slices) and pop it in the freezer for up to 3 months. When you’re ready for a tropical treat, thaw it overnight in the fridge or at room temperature for a few hours.

Reheating

If you prefer your pound cake warm, just microwave a slice for 10–15 seconds until softened and fragrant. For larger portions, a low oven (around 300°F) for several minutes works too. Warm cake plus pineapple? Instant paradise!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just be sure to chop it finely and drain it thoroughly—too much moisture can affect the cake’s texture. You’ll also need to juice your fresh pineapple to replace the reserved juice from the can.

Why is my pound cake dense or gummy?

This can happen if you overmix the batter once the flour is added, or if your oven runs too hot or cold. Always mix just until the ingredients are combined, and check your cake’s doneness with a toothpick.

Do I need to refrigerate Pineapple Cream Cheese Pound Cake?

Because of the cream cheese in the batter, it’s best to refrigerate this cake to maximize freshness and prevent spoilage. Just wrap it well to keep it from drying out.

What’s the best way to make a pineapple glaze?

Combine powdered sugar with enough pineapple juice to make a smooth, pourable icing. Drizzle it generously over your cooled cake for a punchy, sweet-tart finish—people will ask for your secret!

Can I bake this as a loaf or cupcakes?

Yes! Just adjust the baking time—smaller pans or cupcakes will cook much faster, so peek at 30–40 minutes and test for doneness. The flavor is out of this world, no matter the shape.

Final Thoughts

If you’re ready to brighten up any day with a slice of pure joy, I can’t recommend this Pineapple Cream Cheese Pound Cake enough. With its tropical punch and creamy crumb, it’s sure to become a staple in your baking rotation. Gather your ingredients and treat yourself—you deserve a little sunshine in every bite!

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