If you’re longing for a dessert that whisks you off to the tropics and delivers unbeatable richness in every bite, you’ll fall in love with Pineapple Cream Cheese Pound Cake. This beloved treat marries the creamy decadence of a classic pound cake with the bright, sunny flavors of pineapple, resulting in a show-stopping dessert that’s as moist as it is flavorful. Whether you’re baking for a family celebration or simply want to savor a slice with your afternoon coffee, this recipe promises pure joy and a little taste of paradise with every forkful.

Pineapple Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pineapple Cream Cheese Pound Cake is how each ingredient plays a crucial role. From the base of buttery richness to the tropical fruit that gives it its sparkle, every component works in harmony to create a luscious texture and unforgettable flavor.

Unsalted butter: Be sure it’s softened for that ultra-creamy, melt-in-your-mouth crumb.
Cream cheese: Softened cream cheese is the secret to this cake’s unbeatable moistness and subtle tang.
Granulated sugar: Sweetens the cake while helping to achieve that perfect golden crust.
Large eggs: Room temperature eggs make for a richer, fluffier pound cake.
Vanilla extract: Just a teaspoon rounds out the tropical notes and enhances the cake’s aroma.
All-purpose flour: Provides the sturdy, tender foundation that pound cakes are known for.
Baking powder: Gives the cake just the right lift and lightness.
Salt: Balances the sweetness and intensifies all the flavors.
Crushed pineapple: Make sure it’s well-drained—this ensures you get that burst of juicy flavor without making the cake too wet.
Pineapple juice: Adds a double dose of pineapple goodness and helps keep the crumb luscious and moist.

How to Make Pineapple Cream Cheese Pound Cake

Step 1: Prep Your Pan and Preheat

Start strong by preheating your oven to 325°F. Generously grease and flour a 10-inch bundt or tube pan, making sure to reach every nook and cranny. This ensures your gorgeous cake releases smoothly, with all those intricate edges perfectly intact.

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat together the softened butter, cream cheese, and sugar for a full 3–4 minutes until the mixture is light, pale, and fluffy. This foundation sets the tone for an irresistibly tender Pineapple Cream Cheese Pound Cake.

Step 3: Incorporate the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition so your batter stays rich and emulsified. After the last egg, pour in the vanilla extract, blending it until the batter smells absolutely heavenly.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening and seasoning are evenly spread, which is vital for a reliably light crumb in your Pineapple Cream Cheese Pound Cake.

Step 5: Combine Wet and Dry Mixtures

To the creamy batter, add the dry ingredients in three parts, alternating with the reserved pineapple juice. Start with the flour and end with the flour, mixing just until incorporated. This step is the secret to creating that classic pound cake structure—tender yet sturdy enough to slice.

Step 6: Fold in the Pineapple

Gently fold the well-drained crushed pineapple into the batter with a spatula. You want pineapple in every bite, but be careful not to overmix, keeping the crumb tender and airy.

Step 7: Bake to Perfection

Spoon the batter into your prepared pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center emerges clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool fully before slicing—it’s worth the wait for a perfect slice!

How to Serve Pineapple Cream Cheese Pound Cake

Garnishes

A Pineapple Cream Cheese Pound Cake looks beautiful with a light dusting of powdered sugar, but you can make it even more irresistible with a tropical glaze. Just mix powdered sugar with a splash of pineapple juice and drizzle over the cooled cake. Top with toasted coconut flakes, fresh pineapple chunks, or even edible flowers for a show-stopping presentation.

Side Dishes

To turn a slice into a full-fledged dessert, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh berries, especially strawberries or blueberries, add a colorful and tart contrast that pairs beautifully with the cake’s rich, sweet flavors.

Creative Ways to Present

For parties or brunch, cut the cake into cubes and serve on skewers with pineapple chunks and berries for a dessert kebab. You can also layer slices with whipped cream and pineapple compote in mini parfait glasses—each version shows off the vibrant personality of Pineapple Cream Cheese Pound Cake.

Make Ahead and Storage

Storing Leftovers

Once cooled, your Pound Cake can be covered loosely and kept at room temperature for up to three days. For longer storage, simply wrap it well and refrigerate for up to a week—the flavors mellow and meld as the days go on, making every slice just as delightful.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then again in foil. Store in the freezer for up to three months, and simply thaw at room temperature when cravings strike or unexpected guests arrive.

Reheating

To enjoy a just-baked experience, warm your slice in the microwave for 10–15 seconds or heat gently in a 300°F oven for a few minutes. A little warmth brings out those fragrant pineapple notes and revives the creamy, soft crumb.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just finely chop and drain fresh pineapple well. Since fresh pineapple has more moisture and less sweetness, taste and balance accordingly—your Pineapple Cream Cheese Pound Cake will be even more vibrant.

What’s the best way to prevent the cake from sticking to the pan?

A thorough greasing and flouring of your bundt or tube pan is key. You can also use a baking spray with flour for extra insurance. Letting the cake cool for about 15 minutes before turning out helps prevent sticking and keeps the shape intact.

Can I make this cake gluten-free?

Definitely! Substitute a cup-for-cup gluten-free baking blend for the all-purpose flour. The texture may be a bit different, but the wonderful flavor of the Pineapple Cream Cheese Pound Cake will still shine.

Is there a lighter version of this cake?

For a lighter twist, you can use reduced-fat cream cheese and substitute half the butter with unsweetened applesauce. The cake will turn out a bit less rich but still satisfyingly delicious and moist!

How do I know when the cake is done?

Check for doneness at 75 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your Pineapple Cream Cheese Pound Cake is ready to come out of the oven. Watch closely to avoid overbaking!

Final Thoughts

Few cakes offer the nostalgic comfort or the burst of tropical flavor that a homemade Pineapple Cream Cheese Pound Cake can provide. From its golden crust to its creamy crumb flecked with pineapple, this has become a cherished favorite in my kitchen—and I truly hope it brings just as much sunshine and sweetness to your table. Give it a try and discover why it’s a dessert worth sharing again and again!

Pineapple Cream Cheese Pound Cake Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake. A moist and decadent dessert that combines the richness of cream cheese with the sweetness of crushed pineapple, perfect for any occasion.

Ingredients

Scale

Cake:

1 1/2 cups unsalted butter (softened)
1 (8 oz) package 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 (well-drained)
1/2 cup pineapple juice (reserved from crushed pineapple or canned juice)

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Instructions

Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch bundt or tube pan.
Cream butter, cream cheese, and sugar: In a large bowl, cream the butter, cream cheese, and sugar together until light and fluffy, about 3–4 minutes.
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate additions: Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, beginning and ending with the flour.
Add pineapple: Gently fold in the crushed pineapple.
Bake: Pour the batter into the prepared pan and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

For extra pineapple flavor, drizzle the cooled cake with a simple glaze made of powdered sugar and pineapple juice.
Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American