Pineapple Cream Cheese Pound Cake Recipe

The Pineapple Cream Cheese Pound Cake Recipe is an absolute showstopper that perfectly balances rich, buttery flavors with a refreshing tropical twist. This luscious cake is moist and dense, thanks to the cream cheese and pineapple, weaving a creamy texture and subtle sweetness into every bite. Whether you’re hosting a special brunch or just craving a cozy slice of comfort, this cake brings warmth and delight that feels like a delicious hug from a dear friend. Get ready to savor a classic pound cake with a vibrant pineapple zing that keeps you reaching for more.

Ingredients You’ll Need

These ingredients are wonderfully straightforward, yet each one plays a vital role in creating the magic of this cake. From the velvety cream cheese that enriches the crumb, to the tangy pineapple juice that adds brightness and moisture, every element works together to achieve that perfect balance of flavor and texture.

• Unsalted butter (1 cup, 2 sticks): Softened butter gives the cake its creamy, rich base and tender crumb.
• Cream cheese (8 oz, softened): Adds moisture and a slight tang that makes the cake irresistibly moist.
• Granulated sugar (2 ½ cups): Sweetens the cake evenly and helps create its golden crust.
• Large eggs (6, room temperature): Provide structure and richness for that classic pound cake density.
• All-purpose flour (3 cups, sifted): The main structural component, ensuring the cake rises perfectly.
• Baking powder (½ teaspoon): Helps the cake lift gently despite its density.
• Salt (½ teaspoon): Enhances all the other flavors perfectly.
• Crushed pineapple (1 cup, drained well): Brings tropical sweetness and tenderizes the crumb with its juice.
• Pure vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
• Almond extract (½ teaspoon, optional): For a subtle nutty fragrance that enhances the pineapple.
• Powdered sugar (1 cup): For the luscious glaze that tops the cake.
• Pineapple juice (2–3 tablespoons): From the drained pineapple, used to thin the glaze beautifully.
• Vanilla extract (½ teaspoon): Boosts the glaze’s flavor to complement the cake perfectly.

How to Make Pineapple Cream Cheese Pound Cake Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 325°F (163°C) and greasing a bundt or tube pan generously with butter, then dust it with flour. This step is crucial to ensure your cake releases easily and keeps its perfect shape.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Then gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. This process incorporates air, which contributes to a lighter texture in your pound cake.

Step 3: Incorporate Eggs

Add the eggs one at a time, mixing well after each addition. Using room-temperature eggs ensures they combine smoothly into the batter without curdling, giving your cake a uniform texture.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps distribute the leavening agents evenly and prevents lumps, resulting in a finer crumb.

Step 5: Combine Ingredients

Adding the dry ingredients in thirds, alternate with the crushed pineapple and extracts, starting and ending with the flour mixture. Mix just until combined—overmixing can make the cake dense and tough. The pineapple adds delightful moisture and bursts of tropical flavor throughout the batter.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top gently. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready. This longer baking time allows the flavors to deepen and the crumb to set beautifully.

Step 7: Cool the Cake

Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. This cooling period prevents cracking and keeps the cake moist inside.

Step 8: Prepare the Glaze

Whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the glaze’s consistency as needed by adding a little more powdered sugar or juice. This glaze adds a shiny, sweet finish that melts delicately into the cake’s surface.

Step 9: Glaze and Serve

Drizzle the glaze evenly over the cooled cake. Allow it to set for about 20 minutes before slicing. The glaze forms a subtle, irresistible crust that enhances every bite of your pineapple cream cheese pound cake.

How to Serve Pineapple Cream Cheese Pound Cake Recipe

Garnishes

Brighten up your serving presentation by adding fresh pineapple slices or a sprinkle of toasted coconut flakes on top. These touches not only elevate the flavor but also add a festive look that’s perfect for any occasion.

Side Dishes

This pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream for a dreamy dessert experience. For a brunch option, serve alongside fresh berries or a light citrus salad to complement the cake’s sweetness.

Creative Ways to Present

Consider slicing the cake into small, bite-sized squares and arranging them on a dessert platter with pineapple leaves and edible flowers for an eye-catching display. It also works wonderfully served warm with a drizzle of caramel or a spoonful of macerated berries, adding layers of flavor and indulgence.

Make Ahead and Storage

Storing Leftovers

Wrap your cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the pound cake moist and flavorful without drying out.

Freezing

If you want to enjoy your Pineapple Cream Cheese Pound Cake Recipe later, freeze it by wrapping tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

To refresh the cake’s warmth and softness, reheat individual slices in the microwave for about 15-20 seconds. You can also warm the entire cake in a low oven (300°F) wrapped in foil for 10-15 minutes, just enough to revive that fresh-from-the-oven feeling.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Fresh pineapple finely chopped and well-drained can be a fantastic substitute. Just make sure to drain it thoroughly to avoid excess moisture that could affect the cake’s texture.

Is it necessary to use cream cheese in this recipe?

While the cream cheese contributes to the cake’s moistness and subtle tang, you could omit it if needed. However, expect a slightly different texture—less creamy and rich but still delicious.

Can this recipe be made gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking. Just be sure the blend includes xanthan gum or another binder to maintain the cake’s structure.

How can I make the cake more dense or lighter?

For a denser cake, avoid overwhipping the batter and consider reducing the baking powder slightly. For a lighter texture, ensure you cream the butter and sugar well and don’t overmix after adding the flour.

What are some variations to try with this pound cake?

Try adding chopped macadamia nuts or shredded coconut for extra texture and tropical flair. You can also swap almond extract for coconut extract for a different but equally delightful taste.

Final Thoughts

If you’re longing for a delightful dessert that feels both nostalgic and refreshingly new, the Pineapple Cream Cheese Pound Cake Recipe is your best bet. Its tender crumb packed with pineapple bursts and that glossy glaze will quickly become a favorite in your baking repertoire. Whip up a batch and watch it disappear off plates as smiles grow with every sweet, tropical bite.

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