Pineapple Cream Cheese Pound Cake

Why You’ll Love This Recipe

• Rich and Moist – The cream cheese ensures a dense yet soft texture.
• Tropical Twist – Crushed pineapple adds a fresh and fruity flavor.
• Easy to Make – Simple ingredients come together for a foolproof cake.
• Perfect for Any Occasion – Great for brunch, dessert, or as a snack with coffee.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well-drained

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons pineapple juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake

1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
2. In a large bowl, beat the butter and cream cheese together until smooth and creamy.
3. Add the sugar gradually and continue beating until light and fluffy.
4. Mix in the eggs, one at a time, ensuring each is fully incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the vanilla extract and crushed pineapple.

Bake the Cake

1. Pour the batter into the prepared pan, smoothing the top.
2. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze (Optional)

1. Whisk together powdered sugar and pineapple juice until smooth.
2. Drizzle over the cooled cake before serving.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes

Variations

• Coconut Pineapple Pound Cake – Add ½ cup shredded coconut to the batter.
• Nutty Twist – Fold in chopped pecans or walnuts for added crunch.
• Citrus Kick – Replace vanilla extract with lemon or orange zest for a refreshing flavor.

Storage/Reheating

• Room Temperature – Store in an airtight container for up to 4 days.
• Refrigerator – Keep in the fridge for up to 1 week.
• Freezer – Wrap in plastic wrap and foil; freeze for up to 3 months.

FAQs

Can I use fresh pineapple instead of canned?

Yes! Just finely chop fresh pineapple and drain excess juice before adding it to the batter.

How do I keep the cake from being too dense?

Ensure all ingredients are at room temperature, and don’t overmix the batter.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

What can I serve with this cake?

Enjoy it with whipped cream, ice cream, or fresh fruit.

Can I bake this cake in a bundt pan?

Yes, a bundt pan works well, but adjust the baking time accordingly.

How do I prevent my pound cake from sticking to the pan?

Grease the pan generously with butter and flour or use baking spray with flour.

Can I make mini pound cakes with this recipe?

Yes, use a muffin tin or mini loaf pans, reducing baking time to 25-30 minutes.

Can I add a different extract for extra flavor?

Yes! Try coconut, almond, or lemon extract for a unique twist.

What if my cake cracks on top?

Pound cakes naturally develop a crack due to their dense texture—this is normal!

Can I substitute cream cheese with something else?

You can use sour cream or Greek yogurt, but the texture will be slightly different.

Conclusion

Pineapple Cream Cheese Pound Cake is a rich, flavorful dessert that blends classic pound cake texture with a tropical pineapple twist. Whether served as a snack, dessert, or special occasion treat, this cake is sure to impress. Try it today and enjoy a slice of tropical indulgence!