Pineapple Cream Cheese Pound Cake
When you combine juicy pineapple with creamy, buttery pound cake, magic happens. This Pineapple Cream Cheese Pound Cake is dense yet moist, bursting with tropical flavor, and perfect as a stand-alone dessert or topped with a simple glaze.
It’s a show-stopper cake that feels both nostalgic and fresh.
Why You’ll Love This Recipe
- Moist & rich – Cream cheese keeps the cake soft and dense.
- Tropical twist – Sweet pineapple adds brightness and flavor.
- Versatile – Serve plain, glazed, or with whipped cream.
- Feeds a crowd – Perfect for potlucks, holidays, or family gatherings.
Ingredients You’ll Need
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, for depth)
- 1 cup crushed pineapple, well drained
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (from drained can)
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Prep the Pan
- Preheat oven to 325°F (163°C).
- Grease and flour a Bundt or tube pan generously.
Step 2: Cream Butter, Cream Cheese & Sugar
- In a large mixing bowl, beat butter, cream cheese, and sugar until light and fluffy (about 5 minutes).
Step 3: Add Eggs
- Beat in eggs one at a time, mixing well after each.
Step 4: Add Dry Ingredients
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add to the wet mixture.
Step 5: Flavor & Pineapple
- Stir in vanilla (and almond extract if using).
- Gently fold in drained crushed pineapple.
Step 6: Bake
- Pour batter into prepared pan.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to a wire rack.
Step 7: Glaze (Optional)
- Whisk powdered sugar, pineapple juice, and vanilla until smooth.
- Drizzle over cooled cake.
Serving Suggestions
- Serve plain with coffee or tea
- Add a dollop of whipped cream for indulgence
- Pair with fresh pineapple slices for extra tropical flair
- Turn into a layered trifle with cream and fruit
Tips & Variations
- Drain pineapple well → too much liquid will make cake soggy.
- For extra tang: Add lemon zest to the batter.
- Nutty twist: Stir in ½ cup chopped pecans or macadamia nuts.
- Storage: Keeps at room temp for 3 days, refrigerate up to 1 week, or freeze up to 2 months.
Why This Recipe Works
The cream cheese ensures a velvety, moist texture, while the pineapple adds bursts of flavor without overpowering. Baking low and slow at 325°F develops that iconic golden crust, while keeping the inside perfectly tender.
Final Slice
Buttery, rich, and kissed with tropical sweetness, this Pineapple Cream Cheese Pound Cake is a dessert worth sharing — though you might not want to. Whether served plain or glazed, it’s pure sunshine in cake form.
