Pineapple Cream Cheese Pound Cake Recipe
Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake. Moist and rich with cream cheese and crushed pineapple, this dessert is a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups unsalted butter (softened)
- 1 package (8 oz) cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed pineapple (drained)
- 1/2 cup pineapple juice (reserved from the can or fresh)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
- Cream Butter and Cream Cheese: In a large bowl, cream the butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well. Stir in vanilla extract.
- Prepare Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture.
- Combine Pineapple: Fold in crushed pineapple and pineapple juice.
- Bake: Pour batter into pan and bake for 75–85 minutes. Cool before serving.
Notes
- Top with pineapple glaze or powdered sugar for extra flavor.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 36g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
