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.