INTRODUCTION

Pineapple Cream Cheese Pound Cake is a rich, buttery dessert with a tropical twist that takes the classic pound cake to the next level. Combining the smooth tanginess of cream cheese with the sweet, juicy flavor of pineapple, this cake delivers an incredibly moist and tender crumb that melts in your mouth.

This cake is perfect for holidays, gatherings, or simply when you want a comforting homemade dessert with a refreshing flavor. The pineapple not only adds natural sweetness but also keeps the cake soft and moist for days. Paired with the richness of butter and cream cheese, it creates a perfectly balanced flavor profile.

Unlike traditional pound cakes, this version has an added depth thanks to the creamy texture and fruity notes, making it feel both indulgent and refreshing at the same time. It can be served plain, glazed, or dressed up with toppings for a more elegant presentation.

If you love classic pound cakes but want something a little more exciting, this Pineapple Cream Cheese Pound Cake is the perfect recipe to try.

INGREDIENTS

For the Cake:

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 2 1/2 cups granulated sugar
• 6 large eggs (room temperature)
• 1 cup crushed pineapple (drained slightly)
• 1 teaspoon vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice or milk

PREPARATION

Step 1: Prepare Oven and Pan

Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan thoroughly.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt.

Step 3: Cream Butter and Cream Cheese

In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and mix for 5–7 minutes until light and fluffy.

Step 4: Add Eggs

Add eggs one at a time, mixing well after each addition.

Step 5: Combine Ingredients

Gradually add dry ingredients into the batter, mixing on low speed. Fold in crushed pineapple and vanilla extract gently.

Step 6: Bake

Pour batter into prepared pan and bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool

Allow cake to cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

Step 8: Add Glaze (Optional)

Drizzle glaze over the cooled cake for extra sweetness and shine.

VARIATION

• Add shredded coconut for a tropical flavor boost
• Mix in chopped pecans or walnuts
• Add lemon zest for a citrus twist
• Use pineapple chunks for texture
• Make mini loaves or cupcakes

COOKING NOTE

Do not overmix after adding flour, as this can make the cake dense. Also, avoid over-draining the pineapple—some juice helps maintain moisture.

SERVING SUGGESTIONS

• Serve with whipped cream
• Pair with fresh pineapple slices
• Add a scoop of vanilla ice cream
• Enjoy with coffee or tea

TIPS

• Use room temperature ingredients
• Cream butter and sugar thoroughly
• Measure flour correctly
• Let cake cool fully before slicing
• Store tightly covered to keep moist

PREP TIME

20 minutes

COOKING TIME

1 hour 20 minutes

TOTAL TIME

1 hour 40 minutes

NUTRITIONAL INFORMATION (per slice)

Calories: 480 kcal
Protein: 6 g
Sodium: 190 mg
Carbohydrates: 60 g
Fat: 24 g                          NEXT PAGE

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