Here’s a rich, moist, and tropical twist on a classic dessert: Pineapple Cream Cheese Pound Cake. It’s buttery, tangy, and bursting with pineapple flavor — perfect for holidays, potlucks, or whenever you’re craving something luscious and indulgent.
🍍 Pineapple Cream Cheese Pound Cake
🍽️ Serves: 10–12
⏱️ Prep Time: 20 mins | Bake Time: 1 hr 20 mins–1 hr 30 mins
✅ Ingredients:
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1 ½ cups unsalted butter, softened (3 sticks)
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1 (8 oz) package cream cheese, softened
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3 cups granulated sugar
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6 large eggs
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3 cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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1 (8 oz) can crushed pineapple, drained (reserve 2 tbsp juice for glaze)
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2 tsp vanilla extract
🧈 Optional Pineapple Glaze:
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1 cup powdered sugar
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2 tbsp reserved pineapple juice
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Optional: splash of vanilla or lemon juice for brightness
🔪 Instructions:
1. Preheat oven:
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Preheat to 325°F (163°C).
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Grease and flour a Bundt pan or tube pan thoroughly.
2. Cream butter & cream cheese:
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Beat softened butter and cream cheese until smooth and fluffy (about 2–3 minutes).
3. Add sugar:
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Gradually add the sugar, beating until light and creamy (3–5 minutes more).
4. Add eggs:
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Add eggs one at a time, mixing well after each addition.
5. Add dry ingredients:
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually mix into the wet ingredients.
6. Add pineapple & vanilla:
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Gently fold in the drained crushed pineapple and vanilla extract.
7. Bake:
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Pour batter into prepared pan.
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Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out clean.
8. Cool:
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Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
🍍 Make the Glaze:
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Whisk together powdered sugar and reserved pineapple juice until smooth.
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Drizzle over cooled cake.
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Let it set before slicing (or just dig in warm!).
💡 Tips & Variations:
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Add texture: Mix in ½ cup shredded coconut or chopped pecans.
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For extra pineapple flavor: Add 1 tsp pineapple extract or 1 tbsp of juice to the batter.
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Make ahead: This cake gets even better the next day! Store tightly wrapped at room temp for up to 3 days.