Indulge in the tropical flavors of this Pineapple Cream Cheese Pound Cake, a buttery, moist cake that’s perfect for any occasion. Each bite is infused with sweet pineapple, velvety cream cheese, and a tangy glaze, giving you the essence of a summer getaway with every mouthful. If you’re looking to impress with a dessert that’s both elegant and easy, this is your go-to recipe.Jump to Recipe

Why You’ll Love This Cake:

• Moist and Buttery Texture: Thanks to cream cheese and butter, this pound cake is rich and melt-in-your-mouth good.
• Tropical Flavor Twist: With real pineapple and a pineapple glaze, you get a burst of fruity sweetness that’s perfect year-round.
• Simple Ingredients, Big Flavor: Most ingredients are pantry staples, making it easy to whip up anytime.
• Perfect for Sharing: Great for gatherings, special occasions, or simply as a sweet treat to savor with a cup of coffee.

Ingredients You’ll Need

For the Cake:

• 1 cup unsalted butter, softened: Adds richness and tenderness to the cake.
• 8 oz cream cheese, softened: Creates a creamy texture and depth of flavor.
• 3 cups granulated sugar: Sweetens the cake and balances the tanginess of the pineapple.
• 6 large eggs: Helps bind everything together and adds structure.
• 3 cups all-purpose flour: Forms the base of the cake.
• 1/2 tsp baking powder: Gives a slight lift to prevent the cake from being too dense.
• 1/2 tsp salt: Balances the sweetness and enhances flavors.
• 1 tsp vanilla extract: Adds warmth and complements the pineapple.
• 1 cup crushed pineapple, drained: The star ingredient that brings a touch of tropical sweetness.

For the Glaze:

• 1 cup powdered sugar: Creates a smooth, sweet glaze.
• 2–3 tbsp pineapple juice: Reserved from the canned pineapple or fresh juice for a zesty kick.
• 1–2 tbsp cream cheese, softened: Adds a creamy, tangy note to the glaze.
• 1/2 tsp vanilla extract (optional): Enhances the flavor and balances the glaze’s sweetness.

Step-by-Step Instructions

1. Preheat and Prepare the Pan

• Preheat the Oven: Set your oven to 325°F (163°C) to ensure the cake bakes slowly and evenly.
• Grease and Flour the Bundt Pan: Grease a bundt pan generously, then dust with flour to prevent sticking. You could also use a baking spray with flour to make this step even easier.

2. Cream the Butter and Cream Cheese

• In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat until smooth and creamy.
• This step is crucial as it’s the base for the cake’s tender texture, so take your time and ensure it’s thoroughly blended.

3. Add Sugar Gradually

• Slowly add the granulated sugar to the butter and cream cheese mixture. Beat continuously until the mixture becomes light, fluffy, and airy. This usually takes about 3-5 minutes.

4. Incorporate the Eggs

• Add the eggs one at a time, making sure each egg is fully mixed in before adding the next. This ensures a smooth, homogenous batter and helps avoid a dense texture.

5. Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to over-mix, as this can result in a tougher cake.

6. Add Flavorings and Pineapple

• Stir in the vanilla extract to give a hint of warmth.
• Gently fold in the drained crushed pineapple so it’s evenly distributed throughout the batter. This will add bursts of fruity flavor in each bite.

7. Prepare for Baking

• Pour the batter into the prepared bundt pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.

8. Bake the Cake

• Place the cake in the oven and bake for approximately 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
• Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Making the Perfect Pineapple Cream Cheese Glaze

1. Prepare the Glaze

• In a small bowl, combine powdered sugar and softened cream cheese.
• Add 2 tablespoons of pineapple juice and vanilla extract (if using). Stir until smooth. If the glaze seems too thick, add a bit more pineapple juice, one teaspoon at a time, until you reach the desired consistency.

2. Glaze the Cake

• Once the cake is completely cool, place it on a wire rack over a baking sheet to catch any glaze drips.
• Pour or drizzle the glaze evenly over the cake, letting it flow down the sides. Use a spatula to gently spread the glaze if needed.

3. Let the Glaze Set

• Allow the glaze to set for 15-20 minutes before slicing and serving.

Tips for Success

• Draining the Pineapple: Make sure to drain the crushed pineapple thoroughly. Too much liquid can affect the cake’s texture.
• Patience with Creaming: Creaming the butter and cream cheese until fluffy is key for a soft cake texture. This step creates air pockets that expand during baking, so don’t rush it!
• Bundt Pan Prep: To prevent sticking, make sure your bundt pan is well-greased and floured. Baking spray with flour can be a helpful alternative.

Serving and Storing

• Serve: Slice and serve your Pineapple Cream Cheese Pound Cake as is, or with a dollop of whipped cream for extra indulgence.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: You can freeze slices for up to 2 months; just thaw at room temperature before serving.

Recipe Variations and Additions

• Add a Coconut Twist: Fold in 1/2 cup of shredded coconut with the pineapple for a tropical flavor boost.
• Swap Vanilla for Almond: Use almond extract instead of vanilla for a different flavor profile.
• Top with Toasted Pecans: Sprinkle toasted pecans on top of the glaze for a crunchy contrast.

Recipe by Grace

This moist and flavorful cake is packed with pineapple and cream cheese. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion treat for a satisfying dessert.

Ingredients

• For the Cake:
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• For the Glaze:
• 1 cup powdered sugar (confectioners’ sugar)
• 2–3 tablespoons pineapple juice (reserved from canned pineapple or fresh juice)
• 1–2 tablespoons cream cheese, softened
• 1/2 teaspoon vanilla extract (optional)

Directions

• Cake Preparation:
• Preheat the Oven:
• Set the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake can be removed easily after baking.
• Cream Butter and Cream Cheese:
• In a large mixing bowl, combine the softened butter and cream cheese. Use a mixer to beat until smooth and creamy.
• Add Sugar:
• Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture is light and fluffy.
• Incorporate Eggs:
• Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.
• Add Flavorings:
• Stir in the vanilla extract to enhance the cake’s flavor. Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed.
• Prepare for Baking:
• Pour the batter into the prepared bundt pan and smooth the top with a spatula.
• Bake:
• Place the cake in the oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve:
• Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
• Glaze Preparation:
• Prepare the Glaze:
• In a small bowl, combine the powdered sugar and softened cream cheese. Gradually add 2 tablespoons of pineapple juice and vanilla extract (if desired). Stir or whisk until smooth. If the glaze is too thick, add a bit more pineapple juice, one teaspoon at a time, until you reach the desired consistency.
• Apply the Glaze:
• Once the cake has cooled, place it on a wire rack over a baking sheet or parchment paper to catch any drips. Pour or drizzle the glaze evenly over the cake, using a spatula or spoon to spread it gently.
• Let the Glaze Set:
• Allow the glaze to set for 15-20 minutes before slicing and serving.
• Serve and Enjoy:
• Slice and enjoy your delicious Pineapple Cream Cheese Pound Cake!