If you’re looking for a show-stopping dessert that feels both nostalgic and delightfully fresh, this Pineapple Cream Cheese Pound Cake Recipe will become your new go-to favorite. Imagine a rich, buttery pound cake with the luscious tang of cream cheese and the bright, tropical sweetness of pineapple baked right in—offering a moist crumb that melts in your mouth. This cake strikes the perfect balance between indulgent and refreshing, making it perfect for everything from casual family gatherings to special celebrations. Once you try this Pineapple Cream Cheese Pound Cake Recipe, you’ll understand why it’s such a beloved classic with a tropical twist that keeps everyone coming back for more.
Ingredients You’ll Need
This Pineapple Cream Cheese Pound Cake Recipe uses simple ingredients that pack powerful flavor and create that signature moist texture. Each element is essential, from the cream cheese that adds richness and density to the fresh pineapple that infuses the cake with just the right touch of fruity brightness. Here’s what you’ll need to make magic happen in your kitchen:
- Unsalted butter (1 cup or 2 sticks): Softened for easy creaming to create a smooth, fluffy batter.
- Cream cheese (8 oz): Also softened, it brings moistness and a subtle tang that balances the sweetness.
- Granulated sugar (2 ½ cups): Sweetens the cake while helping to create a tender crumb.
- Large eggs (6, room temperature): Provide structure and richness; room temperature eggs beat better with butter.
- All-purpose flour (3 cups, sifted): Forms the cake’s foundation, sifted for lightness and even mixing.
- Baking powder (½ teaspoon): Gives the cake a gentle rise without overpowering the dense texture.
- Salt (½ teaspoon): Enhances the flavors and balances the sweetness.
- Crushed pineapple (1 cup, drained well): The star ingredient that delivers juicy bursts of tropical flavor throughout the cake.
- Pure vanilla extract (1 teaspoon): Adds warmth and depth to every bite.
- Almond extract (½ teaspoon, optional): Adds a subtle nutty note that makes the flavor profile extra special.
- Powdered sugar (1 cup): For the luscious glaze that finishes the cake beautifully.
- Pineapple juice (2–3 tablespoons): Taken from the drained crushed pineapple, it’s used to thin out the glaze perfectly.
- Vanilla extract (½ teaspoon): Incorporated into the glaze for harmonious flavor.
How to Make Pineapple Cream Cheese Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to the right temperature to ensure even baking. Grease and flour a bundt or tube pan thoroughly to prevent your gorgeous cake from sticking. Taking this step seriously means a smooth release and a flawless presentation later on.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy. This process builds air into your batter, vital for that tender texture we’re craving.
Step 3: Incorporate the Eggs
One at a time, add the eggs to the butter and sugar mixture, beating well after each addition. This slow incorporation helps stabilize the batter and avoids curdling, ensuring your pound cake bakes up perfectly without cracks or holes.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Mixing these dry ingredients separately prevents uneven pockets of baking powder or salt in the cake, which can affect taste and texture.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet batter gradually, starting and ending with the flour mixture. Fold in the crushed pineapple, vanilla extract, and almond extract (if using) just until combined. Remember not to overmix; a gentle hand keeps your cake tender and moist.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and place it into the oven. Bake for approximately 1 hour and 15 minutes up to 1 hour and 30 minutes. Keep an eye on it and poke a toothpick in the center around the 1-hour mark—when it comes out clean, your cake is done.
Step 7: Cool and Glaze
Allow the cake to cool in the pan for about 15 minutes before turning it onto a wire rack. While it cools, prepare the glaze by mixing powdered sugar with pineapple juice and vanilla extract, adjusting consistency as needed. Drizzle this glossy glaze over the cooled cake and let it set before slicing and serving.
How to Serve Pineapple Cream Cheese Pound Cake Recipe
Garnishes
Give your cake a little extra flair by garnishing with fresh pineapple slices, a sprinkle of toasted coconut flakes, or even a few maraschino cherries. These touches add color and texture that complement the sweet, creamy pound cake beautifully.
Side Dishes
This Pineapple Cream Cheese Pound Cake Recipe pairs wonderfully with light, fresh accompaniments such as a scoop of vanilla bean ice cream, a dollop of whipped cream, or a simple berry compote to add tartness and depth.
Creative Ways to Present
Slice the cake thick and serve it on pretty plates with a dusting of powdered sugar and a mint leaf. Or turn it into delightful cake parfaits layered with tropical fruit and cream for a fun dessert twist that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
You can keep this pound cake fresh by tightly wrapping leftovers in plastic wrap or storing in an airtight container at room temperature for up to 3 days. The cream cheese and pineapple help keep it moist longer than your average cake.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap it securely in plastic wrap and then foil, or place slices in a freezer-safe bag. It keeps well for up to 3 months. Thaw overnight in the fridge before serving for best results.
Reheating
Warm up slices gently in the microwave for 15-20 seconds or pop them in a low oven (around 300°F) for about 10 minutes. This refreshes the moist texture and makes the flavors sing again as if freshly baked.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely! Canned crushed pineapple works perfectly for this Pineapple Cream Cheese Pound Cake Recipe. Just make sure to drain it very well to avoid excess moisture that could alter the cake’s texture.
What pan size is best for this pound cake?
A bundt or tube pan is ideal because it allows the dense batter to cook evenly and looks stunning when unmolded. A 10-inch pan is a great size for this recipe.
Can I omit the almond extract?
Yes, the almond extract is optional and adds a subtle layer of flavor, but the cake will still taste amazing without it. Feel free to leave it out if you prefer a pure vanilla and pineapple flavor.
How do I know when the cake is done?
The best test is inserting a toothpick or cake tester into the center. When it comes out clean with just a few moist crumbs, your cake is perfectly baked.
Is this cake very sweet?
This Pineapple Cream Cheese Pound Cake Recipe has a balanced sweetness that’s rich but never overpowering, thanks to the cream cheese and pineapple’s natural tang. It’s perfect for those who love classic pound cake with a tropical twist.
Final Thoughts
Once you taste this Pineapple Cream Cheese Pound Cake Recipe, it’s hard not to fall in love. It’s that perfect blend of creamy, fruity, and buttery that feels like a warm hug from your oven. Whether you’re baking for family, friends, or just treating yourself, this cake promises smiles and seconds. Give it a try—you’ll be so glad you did!
Print
Pineapple Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Cream Cheese Pound Cake is a moist, dense, and flavorful dessert combining the rich creaminess of cream cheese with the tropical sweetness of crushed pineapple. Perfect for gatherings, this classic bundt cake is finished with a smooth pineapple glaze that enhances its luscious texture and brightens every bite.
Ingredients
Cake Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, drained well
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (from the drained crushed pineapple)
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to prevent the cake from sticking during baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure thorough incorporation and maintain a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Ingredients: Begin adding the dry ingredients to the butter mixture in batches, alternating with the drained crushed pineapple. Start and end with the dry ingredients. Gently fold in the vanilla extract and almond extract (if using) just until combined to preserve the cake’s tender crumb.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then invert it onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, combine the powdered sugar, pineapple juice, and vanilla extract. Whisk until smooth. Adjust the consistency by adding more pineapple juice if the glaze is too thick.
- Glaze & Serve: Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving. Enjoy this moist and flavorful pound cake as a delightful dessert or afternoon treat.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter.
- Drain pineapple well to avoid excess moisture which can affect cake texture.
- Using a bundt or tube pan helps the cake cook evenly and holds the dense batter well.
- The almond extract is optional but adds a lovely depth of flavor when included.
- Allow the glaze to set before slicing to prevent it from sliding off.
- Store cake in an airtight container to keep moist for up to 3 days.
