If you’re craving a delightfully tropical treat that brings together creamy richness and sweet, sunny flavors, look no further than this Pineapple Cream Cheese Pound Cake. Imagine the most tender, buttery slice of pound cake, punctuated with flecks of pineapple and a whisper of tang from cream cheese — it’s both a nostalgic Southern classic and a fresh burst of vacation in every bite. Whether shared with friends at a brunch or enjoyed quietly with a strong cup of coffee, this cake is about to become your new favorite kitchen confidante.
Ingredients You’ll Need
Great recipes start with quality, straightforward ingredients, and the Pineapple Cream Cheese Pound Cake is no exception! Each element plays a starring role in creating its irresistible moisture, delicate crumb, and vibrant flavor. Here’s what you’ll need — plus a few handy tips along the way.
- Unsalted Butter: Use softened butter for easier creaming and maximum richness; it forms the cake’s tender foundation.
- Cream Cheese: Softened cream cheese adds a subtle tang and extra tenderness, keeping the cake moist for days.
- Granulated Sugar: The sweetness balances the tropical pineapple and contributes to a golden-brown crust.
- Large Eggs: Eggs provide structure and give your pound cake that classic dense-yet-soft texture.
- Vanilla Extract: Adds warm, aromatic depth; pure vanilla is worth the splurge!
- Almond Extract (optional): A few drops offer a lovely, nutty undertone that pairs wonderfully with pineapple.
- All-Purpose Flour: Scoop and level for accuracy; flour is key to a plush crumb without being heavy.
- Baking Powder: Just a bit ensures lift and prevents the cake from getting too dense.
- Salt: Enhances and balances all the sweet and fruity flavors — don’t skip it!
- Crushed Pineapple (drained): Properly drained pineapple gives juicy bursts without excess moisture; save some juice for a glaze, if you like.
- Powdered Sugar (for dusting): A dusting just before serving gives bakery-level flair and a little extra sweetness.
How to Make Pineapple Cream Cheese Pound Cake
Step 1: Prepare Your Pan and Preheat
Before you start mixing, preheat your oven to 325°F (165°C) so it’s ready to go when the batter is. Thoroughly grease and flour a 10-inch Bundt pan, making sure every nook and cranny is coated. This keeps your gorgeous Pineapple Cream Cheese Pound Cake from sticking — and ensures a perfect reveal when you flip it out.
Step 2: Cream the Butter, Cream Cheese, and Sugar
Place the softened butter and cream cheese in a large mixing bowl. Using a stand or hand mixer, beat them together with the sugar for about 4 to 5 minutes, until pale, fluffy, and almost cloud-like. This step is where the magic begins, guaranteeing that signature soft, rich crumb in every slice.
Step 3: Add the Eggs and Extracts
Crack in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and almond extract if using. The gradual addition creates a smooth, luxuriously thick batter, prepping your cake to rise perfectly in the oven.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step keeps the leavening agents and salt evenly distributed, which means a more consistent bake and no surprise salty or bitter spots.
Step 5: Mix Wet and Dry Mixtures
With your mixer on low, gradually add the dry mixture to the creamy batter. Mix until just combined — overmixing here is a no-go since you want a tender cake. You’re looking for a smooth, thick batter, not a tough one.
Step 6: Fold in the Pineapple
Gently fold in the well-drained crushed pineapple by hand. This step keeps the chunks whole, distributing those delicious juicy bursts throughout your Pineapple Cream Cheese Pound Cake for tropical flavor in every bite.
Step 7: Bake to Golden Perfection
Spoon the batter into your prepared Bundt pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick comes out clean from the center. The kitchen will smell amazing as the cake rises and develops a deep golden color.
Step 8: Cool and Finish
Allow the cake to cool in the pan for 15 to 20 minutes — this helps it set and makes removal easier. Invert onto a wire rack and cool completely. Right before serving, dust with powdered sugar for a simple, elegant finish.
How to Serve Pineapple Cream Cheese Pound Cake
Garnishes
Sometimes simple really is best, and a classic finish for this pound cake is a snowy layer of powdered sugar. But if you’re in the mood, a drizzle of pineapple glaze or a canopy of fresh whipped cream takes this cake from homey to festive in seconds. Add a few slices of fresh pineapple or a scattering of toasted coconut for a show-stopper look that hints at the flavors inside.
Side Dishes
This cake is so marvelously rich that it pairs beautifully with lighter sides — think juicy berries, chilled fruit salad, or even a scoop of tangy sorbet. For brunch, serve it with coffee or a mimosa. For dessert, it’s wonderful alongside a small scoop of vanilla bean ice cream or a tart Greek yogurt dollop.
Creative Ways to Present
If you like to surprise your guests, cut the cake into thick slices and grill them lightly for a caramelized edge, then serve warm with a scoop of ice cream or pineapple sorbet. Alternatively, cube the Pineapple Cream Cheese Pound Cake and layer it in parfait glasses with whipped cream and tropical fruits; it becomes a modern fruit trifle everyone will adore.
Make Ahead and Storage
Storing Leftovers
This pound cake is famous for staying moist and flavorful for several days. Simply wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Perfect for enjoying sneaky second slices (no judgment!).
Freezing
Need to make your Pineapple Cream Cheese Pound Cake ahead? You’re in luck! Wrap the completely cooled cake (whole or in slices) in a layer of plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours before serving.
Reheating
If you love slightly warm pound cake (who doesn’t?), pop individual slices into the microwave for 10-15 seconds, or give the whole cake a low reheat in a 300°F oven for about 10 minutes. This gently revives the cake’s texture and releases those lovely pineapple aromas.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Fresh, very finely chopped pineapple works beautifully in this recipe. Just be sure to drain it thoroughly so your batter isn’t overly wet; you want those tasty bursts of fruit, not soggy texture.
What’s the secret to a really fluffy pound cake?
Take the time to cream the butter, cream cheese, and sugar until they’re truly light and fluffy. This step incorporates air, giving your Pineapple Cream Cheese Pound Cake its classic, delicate crumb.
Do I need to use the almond extract?
No, it’s optional! Almond extract adds a subtle nutty aroma that complements the pineapple, but if you prefer a pure vanilla profile or don’t have almond extract on hand, the cake will still be delicious and rich.
How can I tell when the cake is done baking?
The best test is inserting a toothpick or skewer in the thickest part of the cake — it should come out clean, with no wet batter. The cake should also pull slightly away from the sides of the pan and have a deep golden color.
Can I turn this recipe into cupcakes or a sheet cake?
Yes! You can use this batter for cupcakes (start checking for doneness around 22 minutes) or bake it in a 9×13-inch pan. Just keep an eye on baking times, as they’ll be shorter for smaller cakes.
Final Thoughts
You truly can’t go wrong with this Pineapple Cream Cheese Pound Cake: each sumptuous bite is a ticket to the tropics, all wrapped up in luscious Southern tradition. It’s a recipe I come back to again and again, and I hope it becomes a favorite in your kitchen too. Grab those ingredients and give it a try — you’ll be glad you did!
Print
Pineapple Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake. With a moist and dense crumb, a hint of almond, and the sweetness of crushed pineapple, this dessert is a delightful treat for any occasion.
Ingredients
Main Cake Ingredients:
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple (drained)
Additional:
- powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch Bundt pan.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 4–5 minutes.
- Add Eggs and Extracts: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract if using.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Finish Batter: Fold in the drained crushed pineapple.
- Bake: Pour the batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick comes out clean.
- Cool and Serve: Cool in the pan before inverting onto a wire rack. Dust with powdered sugar before serving if desired.
Notes
- Be sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- This pound cake stores well at room temperature for up to 3 days or can be frozen for up to 3 months.
- Delicious served with whipped cream or a pineapple glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
