Pineapple Cream Cheese Pound Cake Recipe

If you’re searching for that one show-stopping dessert to impress friends and family, look no further than this Pineapple Cream Cheese Pound Cake Recipe. It combines the rich, velvety texture of classic pound cake with the tropical brightness of crushed pineapple and a luscious cream cheese swirl, resulting in a cake that’s moist, flavorful, and simply irresistible. Whether for a casual afternoon treat or a festive celebration, this cake effortlessly delivers a perfect balance of sweet and tangy that will have everyone asking for seconds.

Ingredients You’ll Need

The beauty of this Pineapple Cream Cheese Pound Cake Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role: butter and cream cheese bring sumptuous moisture and tang, while the crushed pineapple adds juicy sweetness and a hint of tropical flair. Together, they create a harmonious cake that’s dense yet tender, with a golden color and inviting aroma.

• 1 cup unsalted butter (2 sticks), softened: Adds richness and helps create a tender crumb in the cake.
• 8 oz cream cheese, softened: Gives the cake its signature creamy tang and moist texture.
• 2 ½ cups granulated sugar: Balances the tanginess with the perfect amount of sweetness.
• 6 large eggs, at room temperature: Provide structure and contribute to the cake’s moist, dense consistency.
• 3 cups all-purpose flour, sifted: The foundational base that supports the cake’s structure without being heavy.
• ½ teaspoon baking powder: Adds just enough lift to keep the cake pleasantly soft.
• ½ teaspoon salt: Enhances flavors and balances the sweetness.
• 1 cup crushed pineapple (drained well): Brings refreshing tropical flavor and moisture without making the batter soggy.
• 1 teaspoon pure vanilla extract: Invokes warmth and depth, tying all the flavors together beautifully.
• ½ teaspoon almond extract (optional): Adds a subtle nutty aroma that enriches the flavor complexity.
• 1 cup powdered sugar (for glaze): Creates a sweet, smooth finish that complements the cake perfectly.
• 2–3 tablespoons pineapple juice (from the drained crushed pineapple): Used to thin out the glaze and infuse it with pineapple essence.
• ½ teaspoon vanilla extract (for glaze): Lends a gentle vanilla note to the glaze for a cohesive flavor experience.

How to Make Pineapple Cream Cheese Pound Cake Recipe

Step 1: Preheat & Prepare

Start by setting your oven to 325°F (163°C) and greasing a bundt or tube pan thoroughly. Dust it with flour to create a non-stick coating, ensuring your beautiful cake releases easily after baking.

Step 2: Cream Butter & Sugar

Using a stand mixer or hand mixer, beat the softened unsalted butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar while continuing to beat. This process incorporates air into the batter, setting the stage for a tender crumb and rich flavor.

Step 3: Incorporate Eggs

Add the eggs one at a time, mixing well after each addition. This helps maintain a smooth, emulsified batter critical for that dense yet delicate texture typical of pound cakes.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting aerates the flour and removes any lumps, making sure your cake is light and evenly textured.

Step 5: Combine Ingredients

Begin folding the dry ingredients into the wet mixture, starting and ending with the flour blend for best results. Gently incorporate the drained crushed pineapple, vanilla extract, and optional almond extract just until combined. Avoid overmixing to keep the cake tender and moist.

Step 6: Bake

Pour your luscious batter into the prepared pan and smooth the top. Bake for about 1 hour 15 minutes to 1 hour 30 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Patience here rewards you with a perfectly baked pound cake.

Step 7: Cool the Cake

Let the cake cool in the pan for 15-20 minutes to set, then gently invert it onto a wire rack to cool completely. Cooling fully ensures the texture firms up and prevents the glaze from melting away.

Step 8: Prepare the Glaze

In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency by adding more juice if the glaze is too thick or more powdered sugar if too thin. The glaze should be pourable but thick enough to coat the cake beautifully.

Step 9: Glaze & Serve

Drizzle the glaze generously over the cooled cake, allowing it to pool slightly on the edges and seep into the crevices. Let it set for a few minutes before slicing to ensure each piece shines with a glossy finish and the perfect harmony of creaminess and pineapple sweetness.

How to Serve Pineapple Cream Cheese Pound Cake Recipe

Garnishes

Fresh pineapple chunks, toasted coconut flakes, or a sprinkle of chopped toasted pecans add lovely texture and visual appeal—plus, they complement the tropical notes of the cake splendidly.

Side Dishes

Serve with a dollop of freshly whipped cream or vanilla ice cream to enhance the cake’s creamy quality. A cup of hot coffee or a cold glass of milk balances the sweetness and rounds out the experience perfectly.

Creative Ways to Present

For special occasions, slice the pound cake into even rounds and layer with pineapple preserves and mascarpone cheese for a delightful dessert parfait. Alternatively, cube the cake and toss it with fresh fruit salad for a festive trifle everyone will adore.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pineapple Cream Cheese Pound Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh without drying it out.

Freezing

You can freeze the pound cake wrapped securely in plastic wrap and then foil for up to 3 months. To thaw, simply leave it in the refrigerator overnight or on the counter for a few hours before glazing or serving.

Reheating

Warm individual slices gently in the microwave for about 10-15 seconds to revive that freshly baked feel. This step enhances the cream cheese and pineapple flavors, making each bite melt-in-your-mouth delicious.

FAQs

Can I use canned pineapple instead of fresh?

Absolutely! Just be sure to drain the crushed pineapple very well to avoid excess moisture in the batter, which can affect the cake’s texture.

Is the almond extract necessary in the recipe?

Not at all—almond extract is optional. It provides a subtle nutty aroma that complements the pineapple, but the cake is delicious without it, too.

Can I make this recipe gluten-free?

You can try substituting a gluten-free flour blend in equal amounts, but results may vary. Make sure the blend contains xanthan gum or another binder to maintain the cake’s structure.

How do I know when the pound cake is done baking?

Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with a few moist crumbs but no wet batter, your cake is perfectly baked.

Can I double the recipe for a larger gathering?

Yes, you can double the ingredients and bake in two bundt pans or one larger pan. Just keep an eye on baking time, as it may need to be adjusted slightly.

Final Thoughts

This Pineapple Cream Cheese Pound Cake Recipe has become a treasured favorite in my kitchen because it combines familiar comfort with a bright, tropical twist. I truly believe once you try it, it will become a staple dessert you reach for time and again, bringing warmth, sweetness, and happiness to your table every time.

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