Pineapple Cream Cheese Pound Cake

I’ve been dreaming of a tropical getaway, so I brought the island vibes to my kitchen with this pineapple cream cheese pound cake! 

It’s like sunshine in dessert form. The combo of tangy cream cheese and sweet pineapple creates this incredibly moist, rich cake. It’s both decadent and refreshing, and the vanilla glaze takes it over the top.

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It’s become my go-to recipe when I want to impress guests or just treat myself to something special.

Who needs a plane ticket when you’ve got this tropical dream in your oven?

Why You’ll Love This Pineapple Cream Cheese Pound Cake

Tropical Twist: The addition of crushed pineapple gives this pound cake a delightful tropical flair.

Rich, Buttery Texture: Thanks to the combination of butter and cream cheese, this cake has an incredibly moist and dense texture. It melts in your mouth!

Crowd-Pleaser: This cake is always a hit at gatherings, and everyone loves the combo of flavors!

Beautiful Presentation: Garnished with toasted coconut flakes or fresh pineapple slices, this cake looks stunning on any table.

Ingredients

• Crushed Pineapple: It provides natural sweetness and tropical flavor while adding moisture to the cake.
  
• Cream Cheese: It creates a rich, dense texture and adds a tangy flavor that complements the sweet pineapple.
  
• Unsalted Butter: It forms the cake’s foundation by creating structure and richness.
  
• Granulated Sugar: It sweetens the cake and helps create a tender crumb.
  
• Eggs: They provide structure and richness and help bind ingredients together.
  
• Vanilla and Almond Extract: Vanilla adds depth and warmth, while almond extract enhances the overall flavor profile.
  
• All-Purpose Flour: It creates the cake’s basic structure.
  
• Baking Powder: It helps the cake rise by creating air bubbles in the batter during baking.
  
• Salt: It’s essential to bring out the pineapple and cream cheese notes.
  
• Powdered Sugar: It creates a smooth, sweet glaze that adds visual appeal and extra sweetness. 

How to Make Pineapple Cream Cheese Pound Cake

This cake is so easy to prepare! You’ll make it all the time.

1. PREPARE. Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan or spray with a non-stick baking spray.

2. CREAM INGREDIENTS. In a large mixing bowl, beat the butter and cream cheese together until smooth and fluffy, about 2-3 minutes. Add the sugar and continue beating until light and creamy.

3. ADD EGGS & EXTRACTS. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts.

4. MIX DRY INGREDIENTS. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing just until combined.

5. ADD THE PINEAPPLE. Gently fold in the crushed pineapple using a spatula. Do not overmix.

6. BAKE. Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.

7. COOL. Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.

8. MAKE THE GLAZE. In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add more juice for a thinner consistency if needed.

9. DECORATE. Drizzle the glaze over the cooled cake. If desired, sprinkle toasted coconut flakes or garnish with fresh pineapple slices.

Tips for the Best Pineapple Cream Cheese Pound Cake

Here are some tips I’ve picked up along the way to make this cake perfect.

• Room temperature is a must. Ensure the butter, cream cheese, and eggs are at room temperature for a smoother batter and better texture.
  
• Ditch the excess liquid. Thoroughly drain the crushed pineapple to prevent excess moisture, but save the juice for the glaze.
  
• Keep a watchful eye. If using a dark Bundt pan, start checking for doneness around 65 minutes, as it may bake faster due to heat absorption.
  
• Choose your glaze consistency. Add more or less pineapple juice to the glaze for your desired thickness; a thinner glaze will soak into the cake more.
  
• Try fun variations. Make this cake in loaf pans instead of a Bundt pan. Try adding coconut, using spiced rum, or topping with cherries for a tropical twist. You can also use honey buttercream or cream cheese glaze instead.

How to Store

If you have leftover cake, here’s how to properly store it.

To Store: Keep the cake in an air-tight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. If refrigerated, allow the cake to come to room temperature for about 30 minutes before serving for the best taste and texture.

To Freeze: Wrap the completely cooled, unglazed cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.

Pineapple Cream Cheese Pound Cake

Course: DessertCuisine: American

Servings

16

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

423

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kcal

This pineapple cream cheese pound cake is full of tangy sweetness! With a sweet vanilla glaze, this Southern treat is impossible to resist.

Ingredients

• For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1 (8-ounce) package cream cheese, softened

• 2 1/2 cups granulated sugar

• 6 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup crushed pineapple, drained (reserve juice for glaze)

• For the Glaze:

• 1 cup powdered sugar

• 2-3 tablespoons reserved pineapple juice

• 1/2 teaspoon vanilla extract

• Optional Garnish:

• toasted coconut flakes

• fresh pineapple slices

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan or spray with a non-stick baking spray.
• In a large mixing bowl, beat the butter and cream cheese together until smooth and fluffy, about 2-3 minutes. Add the sugar and continue beating until light and creamy.
• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing just until combined.
• Gently fold in the crushed pineapple using a spatula. Do not overmix.
• Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Add more juice for a thinner consistency if needed.
• Drizzle the glaze over the cooled cake. If desired, sprinkle toasted coconut flakes or garnish with fresh pineapple slices.

Notes

• Make sure all your ingredients are at room temperature for a smooth batter.
• Drain the crushed pineapple well to avoid excess moisture in the batter.
• If using a darker Bundt pan, check the cake a few minutes earlier, as it may bake faster.

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