If you’re looking for a dessert that’s downright irresistible and sure to brighten up any table, let me introduce you to Pineapple Cream Cheese Pound Cake. This Southern-inspired classic delivers buttery richness, a tangy swirl of cream cheese, and juicy bursts of pineapple in every slice. Perfectly golden with a tender crumb, it’s equally suited to backyard picnics, festive brunches, or holiday feasts. With just the right balance of tropical and comforting flavors, it’s the sort of cake everyone will be asking you for the recipe when the last crumb disappears.

Pineapple Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pineapple Cream Cheese Pound Cake has its moment to shine. These are staples you probably have on hand already, and together they create a cake that’s moist, flavorful, and memorably delicious. Here’s why each matters:

Unsalted butter (1 1/2 cups, softened): The backbone of any pound cake, butter gives the cake its tender texture and rich flavor.
Cream cheese (1 block, 8 ounces, softened): Cream cheese provides a slight tang and incredible moistness that sets this pound cake apart from all the rest.
Granulated sugar (3 cups): Brings sweetness and that gorgeously crisp exterior on every slice.
Large eggs (6): Eggs add structure and help create that classic, dense-yet-fluffy pound cake crumb.
Vanilla extract (2 teaspoons): A splash of vanilla ties the flavors together and adds warmth and depth.
All-purpose flour (3 cups): The foundation of the cake, giving it body without being heavy.
Baking powder (1/2 teaspoon): Just a hint ensures a beautifully even rise and gentle airiness.
Salt (1/2 teaspoon): Enhances all the other flavors so nothing tastes flat.
Crushed pineapple (1 cup, well-drained): Adds juicy pops of flavor and tropical aroma (be sure to drain thoroughly for the best texture).
Powdered sugar for dusting (optional): A final touch that makes your cake look bakery-worthy and adds a touch of sweetness.

How to Make Pineapple Cream Cheese Pound Cake

Step 1: Prep the Bundt Pan and Oven

Start by preheating your oven to 325°F (163°C). This steady, moderate temperature helps the pound cake bake evenly from edge to center. Generously grease and flour a 10-inch bundt pan, making sure you get every nook and cranny—this is your insurance policy for an easy release later. No one wants to lose the curved edges of their masterpiece!

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large bowl, beat together the softened butter, cream cheese, and sugar. It’s worth spending 3 to 4 minutes here—cream them until you get a pale, almost fluffy mixture. This step whips air into your batter, creating a lighter crumb in the finished Pineapple Cream Cheese Pound Cake.

Step 3: Add the Eggs and Vanilla

Mix in the eggs one at a time, making sure each is thoroughly incorporated before adding the next. This helps the batter stay smooth and cohesive, instead of curdling. A good pour of vanilla extract rounds out the flavors and will smell completely intoxicating at this stage.

Step 4: Combine Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and salt are evenly distributed, so your cake bakes up perfectly every time.

Step 5: Bring the Batter Together

Gradually add the dry ingredients to your wet mixture, mixing gently just until combined. Don’t overmix—stopping while you see the last streaks of flour is the trick to a tender pound cake. The batter will be thick but shouldn’t be dry.

Step 6: Fold in the Pineapple

With a spatula, gently fold in your well-drained crushed pineapple. Make sure it’s distributed throughout, but avoid over-stirring. Every scoop should promise a bite filled with juicy pineapple and that irresistible tropical aroma.

Step 7: Fill the Pan and Bake

Spoon and spread the batter evenly into your prepared bundt pan. Smooth the top—this helps it bake into that signature, dome-like shape. Pop it in the oven and bake for 75–85 minutes. Around the 75-minute mark, check with a toothpick inserted into the center; it should come out clean or with just a few moist crumbs.

Step 8: Cool and Unmold

Allow your Pineapple Cream Cheese Pound Cake to cool in the pan for 15 minutes—this helps it firm up and shrink just a little for easy removal. Invert onto a wire rack and let it cool completely before dusting with powdered sugar or slicing.

How to Serve Pineapple Cream Cheese Pound Cake

Garnishes

This cake is an absolute stunner on its own, but you can make it extra-special with a snow-like dusting of powdered sugar. For a fresh tropical twist, scatter some toasted coconut flakes, top with pineapple chunks, or even add a mint sprig for a pop of color. If you’re feeling fancy, a dollop of whipped cream takes it over the top.

Side Dishes

You really can’t go wrong keeping it simple—a fruit salad or bright citrus segments play wonderfully against the richness of the cake. For something decadent, serve slices alongside vanilla ice cream or a tangy lemon sorbet to balance out the sweet, dense crumb of your Pineapple Cream Cheese Pound Cake.

Creative Ways to Present

For a show-stopper, try slicing the cake and layering the pieces in parfait glasses with pineapple chunks and whipped cream. Or, drizzle the slices with a quick pineapple or passionfruit glaze for a glossy, bakery-style finish. You can even cube leftovers and skewer them with strawberries and kiwi for tropical dessert kebabs.

Make Ahead and Storage

Storing Leftovers

This pound cake keeps incredibly well at room temperature for two to three days when tightly wrapped. Store it in foil or an airtight container, and it’ll stay moist and tempting for snack attacks and coffee breaks alike. Once sliced, pressing plastic wrap directly onto the cut surfaces helps lock in moisture.

Freezing

Pineapple Cream Cheese Pound Cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic and then foil before freezing. Label with the date. It’ll keep its flavor and texture for up to three months—a lifesaver for last-minute desserts or midnight sweets cravings.

Reheating

To reheat, simply let the cake thaw at room temperature. If you want a just-baked effect, pop a slice in the microwave for about 10–15 seconds. You can also warm it in a low oven (300°F) for 5–10 minutes to rekindle its fresh-from-the-oven appeal.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure it’s finely chopped and very well-drained; excess juice will make the cake too wet and affect the texture. Canned pineapple is usually more convenient and consistent, but fresh adds a lovely brightness if you have it on hand.

What if I don’t have a bundt pan?

No bundt pan? No problem! You can bake this pound cake in two standard loaf pans—just watch the bake time since it may be shorter. The visual effect is a little different, but the flavor is every bit as delightful.

Can I add nuts or coconut to the batter?

You certainly can! Toasted pecans, walnuts, or shredded coconut mix effortlessly into the batter for extra flavor and crunch. Just fold 1/2 to 1 cup in at the very end with the pineapple, keeping in mind that too many mix-ins can make the cake a bit dense.

Is this cake very sweet?

While this Pineapple Cream Cheese Pound Cake is on the sweeter side (as it should be), the tang from the cream cheese and the pineapple balance the sugar nicely. Serve with fresh fruit or a tart yogurt cream for a little more contrast if you prefer less sweetness.

Do I need to refrigerate the cake because of the cream cheese?

Once the cake is fully baked, the cream cheese is safe at room temperature for several days. If you’re storing it longer or your kitchen is warm, you can refrigerate it; just bring slices to room temperature before serving for the best texture and flavor.

Final Thoughts

Truly, Pineapple Cream Cheese Pound Cake is the kind of recipe you’ll find yourself coming back to again and again. Whether you’re celebrating something special or simply savoring an everyday treat, this cake promises sunshine and smiles with every bite. Don’t hesitate to give it a try—I can pretty much guarantee you’ll be hooked after the first forkful!

Pineapple Cream Cheese Pound Cake Recipe

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4.8 from 14 reviews

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

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Description

Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake. A moist and decadent dessert that combines the richness of cream cheese with the sweetness of pineapple, perfect for any occasion.

Ingredients

Scale

Cake:

1 1/2 cups unsalted butter, softened
1 (8-ounce) block cream cheese, softened
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed pineapple, well-drained

Optional:

powdered sugar for dusting

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Instructions

Preheat and Prep: Preheat oven to 325°F (163°C) and grease/flour a 10-inch bundt pan.
Mix Wet Ingredients: Cream butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
Add Pineapple: Fold in drained pineapple.
Bake: Pour batter into pan and bake for 75–85 minutes. Cool, then dust with powdered sugar if desired.