Pineapple cream cheese pound cake is a moist, rich, and flavorful dessert that combines the tropical sweetness of pineapple with the creamy tang of cream cheese. This dessert is perfect for special occasions, family gatherings, or as an indulgent treat any day of the week.
Why You’ll Love This Recipe
- Ultra Moist Texture: The cream cheese keeps this pound cake incredibly soft and rich.
- Tropical Flavor: Pineapple adds a bright, fruity sweetness that complements the cake beautifully.
- Easy to Make: Simple ingredients come together in one bowl for a foolproof recipe.
- Versatile: Perfect as a dessert, snack, or even for brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Crushed pineapple (drained)
- Powdered sugar (for optional glaze)
Directions
- Prepare the Batter:
- Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the drained crushed pineapple.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze:
- Mix powdered sugar with a small amount of pineapple juice or milk until smooth. Drizzle over the cooled cake for added sweetness.
Servings and Timing
- Servings: Serves 12-14
- Prep Time: 20 minutes
- Cook Time: 75-85 minutes
- Total Time: 1 hour 45 minutes
Variations
- Coconut Twist: Add shredded coconut to the batter for a tropical flavor boost.
- Citrus Burst: Incorporate lemon or orange zest for a bright citrus note.
- Nutty Delight: Fold in chopped pecans or walnuts for added texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to 5 days for extended freshness.
- Freezer: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and drain any excess juice before using.
2. Why is my pound cake dense?
Overmixing the batter can lead to a dense texture. Mix until just combined for a tender crumb.
3. Can I make this cake without a bundt pan?
Yes, a loaf pan or tube pan works as a substitute, but adjust baking time as needed.
4. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and dust it with flour, or use a baking spray with flour included.
5. Can I add more pineapple for extra flavor?
Adding too much pineapple may affect the texture. Instead, try adding pineapple extract for a flavor boost.
6. Can I make mini pound cakes with this recipe?
Yes, divide the batter into mini loaf pans and adjust the baking time accordingly.
7. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
8. Can I skip the glaze?
Yes, the cake is delicious on its own, but the glaze adds a touch of extra sweetness.
9. Can I substitute the cream cheese?
Mascarpone cheese is a great substitute for cream cheese.
10. What’s the best way to slice the cake?
Use a sharp, serrated knife to slice the cake cleanly without crumbling.
Conclusion
Pineapple cream cheese pound cake is a delightful dessert that’s rich, moist, and bursting with tropical flavor. Whether you enjoy it plain, topped with a glaze, or paired with a dollop of whipped cream, this cake is sure to impress. Perfect for any occasion, it’s a recipe you’ll return to again and again!
PrintPineapple Cream Cheese Pound Cake
A moist and rich pound cake infused with the tropical sweetness of pineapple and the creamy texture of cream cheese. This delightful dessert is perfect for family gatherings, holidays, or anytime you want to indulge in something special.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
For the Cake:
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (reserved from the crushed pineapple)
- 1/4 tsp vanilla extract
Instructions
- Preheat oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- Make the batter:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the granulated sugar, beating until light and fluffy, about 3–4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the crushed pineapple, vanilla extract, and almond extract (if using).
- Bake the cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the glaze:
- In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.
- Glaze the cake:
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
- Serve:
- Slice and enjoy! This cake pairs wonderfully with a cup of coffee or tea.
Notes
- Ensure the cream cheese and butter are fully softened for a smooth batter.
- For an extra touch, top the glazed cake with toasted coconut or chopped pecans.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.