This Pineapple Cream Cheese Pound Cake brings a little tropical escape right to your kitchen. Infused with the sweetness of pineapple and the richness of cream cheese, this cake is irresistibly moist, buttery, and just the right amount of sweet. Perfect for holiday gatherings, brunch, or any occasion that calls for a unique and impressive dessert, this pound cake will surely become a favorite.

Let’s take you through each step in detail to ensure a perfectly baked, pineapple-flavored delight.

Why You’ll Love This Pineapple Cream Cheese Pound Cake

• Lush Texture: Thanks to the cream cheese, this pound cake has a wonderfully dense yet moist texture.
• Tropical Flavor: The addition of crushed pineapple brings a refreshing burst of sweetness in every bite.
• Versatile: It can be enjoyed plain, with a glaze, or even served with a side of whipped cream or fresh fruit for added flair.

Ingredients

For the Pound Cake

• 1 1/2 cups unsalted butter, softened (3 sticks)
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple, well-drained

For the Pineapple Glaze (Optional)

• 1 cup powdered sugar
• 2-3 tbsp pineapple juice (from the crushed pineapple)
• 1/2 tsp vanilla extract
• 
  Pineapple Cream Cheese Pound Cake
  
  1. Prepare for Baking
  Preheat your oven to 325°F (163°C).
  Grease and flour a 10-inch bundt or tube pan to prevent sticking and help the cake release easily after baking.
  2. Cream the Butter, Cream Cheese, and Sugar
  In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 3-5 minutes.
  Gradually add the granulated sugar, continuing to beat for another 5 minutes, or until the mixture is light and fluffy. This process helps create a soft texture in the cake.
  3. Add the Eggs One at a Time
  Add the eggs one at a time, beating well after each addition. Adding them gradually helps the eggs incorporate fully and maintains the creamy texture of the batter.
  After all the eggs are added, mix in the vanilla extract.
  4. Combine the Dry Ingredients
  In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt throughout the batter.
  5. Alternate Adding Dry Ingredients and Pineapple
  With your mixer on low, add the dry ingredients to the wet mixture in three batches, alternating with the crushed pineapple. Start and end with the flour mixture.
  Mix just until each addition is incorporated; overmixing can make the cake dense.
  6. Pour and Smooth the Batter in the Pan
  Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles for an even rise.
  7. Bake the Pound Cake
  Bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and pulling slightly away from the edges of the pan.
  Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
  Making the Pineapple Glaze
  In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency as needed by adding more powdered sugar for a thicker glaze or more pineapple juice for a thinner glaze.
  Once the cake has cooled, drizzle the glaze over the top, letting it cascade down the sides. This step is optional but adds a lovely extra touch of sweetness and a glossy finish.
  Tips for Success
  Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature to help create a smooth, uniform batter.
  Properly Drain the Pineapple: Too much liquid from the pineapple can alter the cake’s texture, so drain it well.
  Avoid Overmixing: After adding the flour, mix only until the ingredients are combined. Overmixing can make the cake dense and tough.
  Use Fresh Baking Powder: Baking powder that’s too old may not provide the necessary rise, so check the expiration date for the best results.
  Serving and Storage
  Serving Suggestions: This cake is wonderful on its own, but you can also serve it with whipped cream, a scoop of vanilla ice cream, or a sprinkle of toasted coconut for extra tropical flair.
  Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake (unglazed) for up to 3 months. Thaw in the refrigerator and add glaze before serving.
  Why This Pineapple Cream Cheese Pound Cake Stands Out
  This pound cake combines the best of classic Southern baking with a touch of tropical flavor. The cream cheese and butter provide a soft, tender crumb, while the pineapple adds a burst of sweetness that complements the richness. With or without the glaze, this Pineapple Cream Cheese Pound Cake is a show-stopper dessert that will have everyone savoring every bite.