Heavenly Pineapple Cream Cheese Pound Cake Recipe for Sweet Joy

Sinking your teeth into a luscious pineapple cream cheese pound cake that melts like velvet on your tongue.

Sweet tropical notes dance through each buttery slice, creating a dessert that surprises and delights.

Creamy cheese adds unexpected richness to this classic treat.

Layers of tender crumb promise a decadent experience far beyond ordinary cakes.

Every forkful brings a hint of sunshine and comfort to your plate.

The magic happens when pineapple bright tang meets the dense, luxurious texture of traditional pound cake.

This recipe transforms simple ingredients into something extraordinary that will make you the star of any gathering.

One bite, and you’ll understand why this cake becomes an instant favorite.

Handy Tricks for Pineapple Cream Cheese Pound Cake

• Moisture Magic: Add crushed pineapple directly into the batter to create an incredibly moist and tender cake that stays fresh longer.
• Temperature Trick: Ensure butter, cream cheese, and eggs are at room temperature for smoother mixing and better cake texture.
• Glaze Perfection: Adjust pineapple juice and powdered sugar ratio to create a glaze with your desired thickness and sweetness.
• Low-Carb Swap: Replace some all-purpose flour with almond flour for a lower-carbohydrate version of this delightful dessert.
• Storage Secret: Keep the cake covered at room temperature for 3-4 days or refrigerate for up to a week to maintain its delicious flavor and soft texture.

Storing and Warming Up Pineapple Cream Cheese Pound Cake

• Refrigerate: Wrap the pound cake tightly in plastic wrap or store in an airtight container for up to 5 days in the refrigerator. Keep cake away from strong-smelling foods to prevent flavor absorption.
• Freeze: Slice cake before freezing to make thawing easier. Wrap individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months without losing taste or texture.
• Thaw: Remove frozen cake from the freezer and let it sit at room temperature for 1-2 hours. For best results, transfer to the refrigerator overnight before serving.
• Reheat: Warm cake slices in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes. Add a small pat of butter on top for extra moisture and flavor.

Best Sips and Sides for Pineapple Cream Cheese Pound Cake

• Brew Refreshing Coffee Companions: Pair this luscious pineapple cream cheese pound cake with a smooth medium roast coffee that highlights its tropical sweetness. Choose lighter roasts with subtle nutty undertones to complement the cake's rich cream cheese flavor.
• Select Complementary Tea Blends: Opt for delicate white tea or fragrant Earl Grey to enhance the cake's fruity notes. These lighter tea varieties will balance the dense, moist texture without overwhelming the pineapple's natural brightness.
• Create Delightful Beverage Contrast: Match the cake with a chilled passion fruit spritzer or a crisp sparkling white wine to elevate the pineapple's tropical essence. The effervescence will cut through the cake's richness and provide a refreshing palate cleanse.
• Enhance Dessert Experience: Add a small scoop of coconut or vanilla bean ice cream alongside the cake slice. This creamy accompaniment will intensify the cake's tropical profile and provide a luxurious temperature contrast.

Tasty Twists on Pineapple Cream Cheese Pound Cake

• Tropical Paradise Punch: Replace pineapple with a mix of mango and passion fruit for an exotic flavor explosion that transports you to a beachside getaway.
• Citrus Sunshine Slice: Swap pineapple with orange zest and fresh orange segments, adding a bright, tangy kick that makes the cake sing with zesty energy.
• Coconut Dream Edition: Incorporate shredded coconut into the batter and replace some cream cheese with coconut cream for a rich, tropical-inspired indulgence that melts in your mouth.
• Berry Bliss Boost: Fold in fresh raspberries or blueberries to create pockets of juicy sweetness, transforming the classic pound cake into a summer berry celebration.

Questions People Ask About Pineapple Cream Cheese Pound Cake

• What makes this pound cake different from traditional pound cakes?

This pineapple cream cheese pound cake offers a unique twist by incorporating crushed pineapple and cream cheese into the batter, creating a more moist, tender, and flavorful cake compared to classic pound cake recipes.

• Can I use fresh or canned pineapple for this recipe?

Canned crushed pineapple works best for this recipe. Fresh pineapple can be too watery and might affect the cake’s texture. If using fresh pineapple, make sure to drain it thoroughly and chop it into small pieces.

• Is the almond extract necessary?

The almond extract is optional but recommended. It adds a subtle, nutty flavor that complements the pineapple and enhances the overall taste of the cake. If you don’t have it or don’t like the flavor, you can simply omit it without changing the recipe’s core structure.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking, as this can make the cake dry and less tender.

What Makes Pineapple Cream Cheese Pound Cake So Tasty

• Burst of Tropical Sweetness: The crushed pineapple infuses the pound cake with a vibrant, natural sweetness that transforms an ordinary dessert into a tropical delight, creating a refreshing twist on classic pound cake.
• Incredibly Tender Texture: Cream cheese and butter work magic to produce an ultra-moist, velvety cake that melts in your mouth, delivering a luxuriously smooth and rich eating experience that feels indulgent yet light.
• Effortless Baking Magic: This recipe offers a straightforward method perfect for bakers of all skill levels, requiring simple mixing techniques and minimal complex steps, making it an approachable and stress-free baking project that guarantees delicious results.
• Versatile Crowd-Pleaser: Whether served at brunches, potlucks, or family gatherings, this pineapple cream cheese pound cake appeals to all ages, providing a crowd-pleasing dessert that feels both comforting and exciting with its unexpected fruity notes.

Everything You Need for Pineapple Cream Cheese Pound Cake

• Butter, Cream Cheese: Provides rich, smooth texture and creamy flavor. Room temperature helps achieve smooth mixing.
• Granulated Sugar: Sweetens and helps create tender cake structure. White, fine-grain sugar works best.
• Eggs: Binds ingredients and adds structure. Fresh, large eggs recommended.

• All-Purpose Flour: Creates cake's foundation. Sifting prevents lumps and ensures even texture.
• Baking Powder: Helps cake rise and become light. Fresh, not expired powder essential.
• Salt: Enhances overall flavor and balances sweetness.

• Crushed Pineapple: Adds moisture and fruity flavor. Well-drained to prevent excess liquid.
• Vanilla Extract: Provides warm, classic baking flavor. Pure extract preferred over artificial.
• Almond Extract: Optional ingredient for deeper nutty undertone.

• Powdered Sugar: Creates smooth, sweet glaze. Sifted for smooth consistency.
• Pineapple Juice: Adds fruity flavor to glaze. Fresh or canned juice works.

How to Make Pineapple Cream Cheese Pound Cake Step by Step

Step 1: Prepare Baking Equipment

Warm up the oven to a cozy 325F (165C). Grab your favorite Bundt or tube pan and give it a generous coating of grease and flour to prevent any sticky situations.

Step 2: Create Creamy Cake Base

In a spacious mixing bowl, whip together butter and cream cheese until they become silky smooth. Gradually shower in the sugar, beating until the mixture looks light and fluffy like a cloud. Gently add eggs one by one, making sure each one is fully incorporated.

• All-purpose flour
• Baking powder
• Salt

• Crushed pineapple
• Vanilla extract
• Almond extract (optional)

Step 3: Bake to Golden Perfection

Transfer the batter into the prepared pan, smoothing the top with a spatula. Slide the pan into the preheated oven and bake for 75-85 minutes. Check for doneness by inserting a toothpick – it should come out clean with just a few moist crumbs. Let the cake rest in the pan for 10 minutes, then carefully flip onto a wire rack to cool completely.

Step 4: Whip Up Delightful Glaze

• Powdered sugar
• Pineapple juice
• Vanilla extract

Adjust the consistency by adding more juice or sugar until you reach a smooth, drizzle-worthy texture.

Step 5: Dress the Cake

Once the cake has cooled completely, drizzle the glaze over the top, letting it cascade down the sides in delicious rivers.

Step 6: Serve and Savor

Slice the cake and serve alongside a steaming cup of coffee or tea. Watch as friends and family marvel at your baking magic!

Pineapple Cream Cheese Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 33 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Indulgent Pineapple Cream Cheese Pound Cake offers a delightful fusion of tropical sweetness and rich, velvety texture. Moist crumb and tangy cream cheese elevate this classic dessert, promising pure comfort with each heavenly slice you savor.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 6 large eggs
• 1 ½ cups unsalted butter, softened
• 8 ounces (226 grams) cream cheese, softened

Fruit and Flavor Ingredients:

• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• ¼ teaspoon salt

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice (reserved from the crushed pineapple)
• ¼ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by warming it to 325F (165C) and meticulously coating a 10-inch Bundt or tube pan with grease and flour to ensure smooth cake release.
2. Create a luxurious base by whipping softened butter and cream cheese until silky smooth, then gradually incorporate granulated sugar, transforming the mixture into a light, airy consistency. Introduce eggs individually, thoroughly integrating each one to develop a rich, velvety texture.
3. Sift flour, baking powder, and salt in a separate vessel, then gently fold these dry ingredients into the creamy mixture, maintaining a delicate touch to preserve the cake’s tender crumb. Tenderly fold in crushed pineapple, vanilla extract, and almond extract, distributing ingredients evenly throughout the batter.
4. Transfer the batter into the prepared pan, carefully smoothing the surface to create an even landscape. Place in the preheated oven and bake for 75-85 minutes, monitoring until a slender toothpick emerges pristine when inserted into the cake’s center.
5. Allow the cake to rest in the pan for 10 minutes, then gracefully invert onto a wire rack, permitting complete cooling and preventing moisture accumulation.
6. Craft a luminous glaze by whisking powdered sugar with pineapple juice and vanilla extract until achieving a silky, pourable consistency. Adjust liquid or sugar quantities to reach the ideal drizzling texture.
7. Once the cake has cooled entirely, artfully cascade the glaze over the top, allowing elegant rivulets to meander down the cake’s slopes, creating an enticing visual and flavor experience.
8. Slice and serve, presenting a decadent dessert that harmonizes beautifully with a steaming cup of coffee or fragrant tea.

Notes

• Ensure butter and cream cheese are at room temperature for smooth, even mixing and a creamy texture.
• Use fresh, well-drained crushed pineapple to prevent excess moisture from making the cake dense or soggy.
• Fold pineapple gently into the batter to maintain the cake’s delicate structure and prevent overmixing.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, keeping the cake’s tender crumb intact.
• Enhance the tropical flavor by toasting coconut flakes and sprinkling them over the glazed cake for added texture and depth.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
• Create individual servings by baking the batter in a muffin tin for quick, portable pound cake bites.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 460
• Sugar: 41 g
• Sodium: 205 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 91 mg