If you’ve ever longed for a cake that’s as rich and velvety as cream cheese, but with a pop of tropical sunshine in every bite, Pineapple Cream Cheese Pound Cake is your answer. This classic Southern dessert is all about indulgence: think buttery crumb, tangy-sweet pineapple, and a creamy texture that melts in your mouth. Whether you’re celebrating a big family occasion or just want to treat yourself to a slice of something sensational, this cake delivers every time. Prepare to fall in love—your dessert plate will never be the same.

Pineapple Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Making Pineapple Cream Cheese Pound Cake calls for just a handful of pantry staples, but every ingredient plays a special role in building that iconic, tender crumb and irresistible flavor. Here’s what you’ll need, and why each one matters:

Unsalted Butter (1 1/2 cups, softened): The buttery backbone that gives pound cake its luxurious richness and melt-in-your-mouth texture.
Cream Cheese (1 package, 8 ounces, softened): Adds a creamy tanginess and unbeatable moistness—don’t skip it!
Granulated Sugar (3 cups): Not just sweetening the deal, but also creating that perfect pound cake structure and golden crust.
Large Eggs (6): The key to a rich, dense crumb—each egg makes the cake more luscious.
Vanilla Extract (1 teaspoon): Rounds out the flavors with a subtle warmth—pure comfort in every slice.
All-Purpose Flour (3 cups): Gives the cake its sturdy, sliceable body while staying soft and light inside.
Baking Powder (1/2 teaspoon): Just a bit for gentle lift, so your pound cake isn’t too heavy.
Salt (1/4 teaspoon): Balances the sweetness and highlights those pineapple flavors.
Crushed Pineapple (1 cup, well-drained): Little bursts of juicy pineapple scattered throughout—make sure it’s well-drained for the perfect crumb.
Pineapple Juice (1/4 cup, reserved from drained pineapple): Intensifies the tropical flavor in every bite.
Powdered Sugar (for dusting, optional): The final touch, making each slice look bakery-worthy and adding a whisper of extra sweetness.

How to Make Pineapple Cream Cheese Pound Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 325°F. Generously grease and flour a 10-inch Bundt pan—this extra attention keeps every swirl and ridge intact when you flip it out. This small step means no sad, stuck-on cake messes, only impressive presentation!

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, combine the softened butter and cream cheese. Beat them together until the mixture looks pale and fluffy, which can take about 3-5 minutes. This isn’t just about combining ingredients; you’re building air into the base for a finer crumb later.

Step 3: Add Sugar

Slowly add the granulated sugar to your creamed mixture, mixing on medium speed. Stop and scrape down the bowl as needed. By doing this gradually, you ensure the sugar’s fully blended, which helps the cake bake up with that classic pound cake texture—never gritty!

Step 4: Incorporate the Eggs

Add the eggs one at a time, mixing well after each addition. This method not only blends everything smoothly, but it also creates a stable structure that’ll hold the juicy pineapple suspended in every bite.

Step 5: Add Vanilla

Stir in your vanilla extract. It may seem simple, but don’t underestimate its power—this tiny step lays the groundwork for that warm, comforting aroma when the cake bakes.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps evenly distribute the leavening and salt into the flour, which makes for even baking and flavor in your Pineapple Cream Cheese Pound Cake.

Step 7: Mix Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, mixing gently and only until everything comes together. Over-mixing can create a tough cake, so just combine until no dry streaks remain.

Step 8: Fold in Pineapple and Juice

Gently fold in the well-drained crushed pineapple and the reserved pineapple juice. This is where the cake gets its sunny, moist, and vibrant personality. Don’t rush—folding keeps everything tender and ensures even distribution.

Step 9: Bake

Pour the batter evenly into your prepared Bundt pan and smooth the top lightly with a spatula. Bake for 75 to 85 minutes, or until a toothpick poked into the center comes out clean. That long bake at a moderate temperature means a golden, crackling crust and a super-moist inside.

Step 10: Cool and Finish

Let the cake cool in the pan for 15 minutes—trust me, this helps set the crumb for easy unmolding. Then, carefully invert onto a wire rack and cool completely. Once cool, dust with powdered sugar if you like a classic, elegant finish.

How to Serve Pineapple Cream Cheese Pound Cake

Garnishes

A flutter of powdered sugar is the simplest way to turn each slice into a showstopper. For extra flair, try adding a few candied pineapple pieces or a dollop of lightly sweetened whipped cream. Even a sprig of mint can make the colors pop and wake up those tropical undertones.

Side Dishes

Pineapple Cream Cheese Pound Cake pairs beautifully with fresh berries—strawberries or blueberries add a juicy brightness. A scoop of vanilla ice cream or a cloud of Greek yogurt makes the whole dessert experience even more luxurious, especially for warm, lazy afternoons.

Creative Ways to Present

Slice the cake thick and lay it atop a plate drizzled with a quick pineapple or citrus glaze for extra sparkle. For parties, cut into petite cubes and serve on skewers with other tropical fruits. Or layer thin slices with lemon curd and whipped cream in individual parfait glasses for a stunning trifle.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pineapple Cream Cheese Pound Cake tightly in plastic wrap or store in an airtight container. It will stay moist and delicious at room temperature for up to 3 days, or in the refrigerator for up to a week—though it rarely lasts that long!

Freezing

This cake freezes beautifully. Wrap slices individually or the whole, cooled cake tightly in plastic wrap, then foil. Place in a freezer bag, and it’ll keep its perfect flavor and texture for up to three months. Thaw slices overnight in the fridge or on the counter for easy anytime desserts.

Reheating

To bring back that fresh-from-the-oven feel, pop a slice of Pineapple Cream Cheese Pound Cake in the microwave for about 10-15 seconds. If you’re feeling fancy, warm slices briefly in a low oven wrapped in foil—just enough to release that dreamy pineapple aroma again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just finely chop fresh pineapple and drain any excess juice. You want the same texture and moisture as the canned version, but fresh pineapple can make the cake even more vibrant and fragrant.

Why does my pound cake sometimes stick to the Bundt pan?

Sticking usually happens if the pan isn’t greased and floured thoroughly. Make sure you get into every nook and cranny, and let the cake cool for 15 minutes before turning it out. Nonstick baking spray with flour also helps!

Can I add coconut or nuts to the batter?

Yes! Fold in up to 1/2 cup of flaked coconut or your favorite chopped nuts along with the pineapple for even more texture and flavor. Just keep add-ins modest so the cake doesn’t become too dense.

Does Pineapple Cream Cheese Pound Cake taste better the next day?

It sure does. The flavors meld beautifully and the crumb becomes even more tender when allowed to rest overnight. Wrap the cake tightly and let it sit at room temperature for a night before serving for best results.

Can I make this recipe gluten-free?

You can! Swap in a good-quality gluten-free all-purpose flour blend (look for one that substitutes cup-for-cup). The rest of the ingredients and method stay the same, but check the cake a bit earlier for doneness as baking times can vary.

Final Thoughts

Golden, moist, and absolutely bursting with bright flavor, Pineapple Cream Cheese Pound Cake is a recipe you’ll want to make again and again. Every bite is a little escape to somewhere warm and sunny! So grab your Bundt pan and let this cake be the star of your next gathering—or the answer to your next afternoon craving.

Pineapple Cream Cheese Pound Cake Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a slice of this moist and flavorful Pineapple Cream Cheese Pound Cake. With a tropical twist and a rich cream cheese base, this dessert is a delightful treat for any occasion.

Ingredients

Scale

Cake:

1 1/2 cups unsalted butter, softened
1 package (8 ounces) cream cheese, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed pineapple, well-drained
1/4 cup pineapple juice (reserved from drained pineapple)

Optional:

Powdered sugar for dusting

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Instructions

Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch Bundt pan.
Mix wet ingredients: In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. Gradually add the sugar and beat until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
Finish batter: Fold in crushed pineapple and reserved pineapple juice. Pour batter into prepared pan and smooth the top.
Bake: Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

Ensure the crushed pineapple is well-drained to prevent excess moisture.
For added flavor, stir in 1/2 teaspoon of coconut extract or top with a pineapple glaze.
This cake tastes even better the next day.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American