Pineapple Cream Cheese Pound Cake
Pineapple Cream Cheese Pound Cake
Pineapple Cream Cheese Pound Cake is a rich, moist, and buttery homemade cake filled with sweet pineapple and creamy richness from cream cheese. The result is a tender pound cake with a delicious tropical flavor that's perfect for dessert, brunch, holidays, or afternoon coffee.
The crushed pineapple adds natural sweetness and moisture, while the cream cheese gives the cake a wonderfully soft texture and rich flavor. Finish it with a simple pineapple glaze for an extra burst of tropical sweetness.
Why You'll Love This Pineapple Cream Cheese Pound Cake
Moist and tender texture
Rich cream cheese flavor
Sweet tropical pineapple taste
Easy to make with simple ingredients
Perfect for holidays and celebrations
Delicious with coffee or tea
Great for brunch or dessert
Can be made ahead of time
Ingredients
For the Pound Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 cup crushed pineapple, well drained
For the Pineapple Glaze
1 1/2 cups powdered sugar
2–3 tablespoons pineapple juice
1/2 teaspoon vanilla extract
Optional Garnish
Pineapple chunks
Toasted coconut
Powdered sugar
Maraschino cherries
How to Make Pineapple Cream Cheese Pound Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch Bundt pan or tube pan.
Make sure you coat all the grooves of the pan well to prevent the cake from sticking.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
Step 3: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
This should take about 2–3 minutes.
Gradually add the sugar and continue beating until the mixture becomes light and fluffy.
This step is important because incorporating air into the butter mixture helps create a tender pound cake.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract and mix until combined.
Scrape down the sides of the bowl as needed.
Step 5: Add the Dry Ingredients
Gradually add the flour mixture to the wet ingredients.
Mix on low speed just until combined.
Do not overmix the batter, as this can make the pound cake dense.
Step 6: Add the Pineapple
Gently fold the well-drained crushed pineapple into the batter using a spatula.
Make sure the pineapple is thoroughly drained. Excess liquid can make the cake too wet and affect its texture.
Step 7: Fill the Pan
Pour the batter evenly into the prepared Bundt pan.
Smooth the top with a spatula.
Gently tap the pan on the counter once or twice to remove any large air pockets.
Step 8: Bake
Bake for approximately 75–90 minutes, or until a toothpick inserted deep into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the final part of baking.
Step 9: Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for about 15–20 minutes.
Carefully invert it onto a wire rack and allow it to cool completely before glazing.
Step 10: Make the Pineapple Glaze
In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract.
Add pineapple juice a little at a time until the glaze reaches your desired consistency.
Step 11: Glaze and Serve
Drizzle the pineapple glaze over the completely cooled pound cake.
For an extra tropical touch, sprinkle toasted coconut over the glaze or decorate with small pineapple pieces.
Slice and serve.
Tips for the Best Pineapple Cream Cheese Pound Cake
Use room-temperature ingredients:
Room-temperature butter, cream cheese, and eggs blend more smoothly and help create a better cake texture.
Drain the pineapple well:
This is one of the most important steps. Too much pineapple juice can make the cake overly wet.
Don't overmix:
Once the flour is added, mix only until the ingredients are combined.
Cream the butter properly:
Beat the butter, cream cheese, and sugar until light and fluffy. This helps give the cake a tender texture.
Grease the Bundt pan thoroughly:
Pay special attention to all the ridges and grooves to make sure the cake releases easily.
Let the cake cool before glazing:
If the cake is still warm, the glaze may melt and slide off instead of creating a beautiful finish.
What Kind of Pineapple Should I Use?
Canned crushed pineapple is convenient and works very well for this recipe.
You can also use fresh pineapple, but it should be finely chopped or crushed and drained thoroughly before being added to the batter.
If using canned pineapple, reserve the juice for the glaze.
Can I Use Fresh Pineapple?
Yes. Fresh pineapple can be used, but make sure it is finely chopped and well drained.
Canned crushed pineapple tends to provide a more consistent texture and sweetness, making it a convenient choice for baking.
Can I Add Coconut?
Absolutely!
Pineapple and coconut make a delicious combination.
Add about 1/2 cup sweetened shredded coconut to the batter, or sprinkle toasted coconut over the finished glaze.
Can I Add Nuts?
Yes. Chopped pecans or walnuts work beautifully with this pound cake.
Add approximately 1/2 cup chopped nuts to the batter along with the pineapple.
How to Make the Cake Extra Tropical
For a more tropical flavor, try adding:
Shredded coconut
Toasted coconut
Chopped macadamia nuts
Lime zest
Extra pineapple glaze
A small amount of coconut extract
A combination of pineapple and coconut creates a delicious tropical dessert perfect for summer gatherings.
How to Store Pineapple Cream Cheese Pound Cake
Store the cooled cake in an airtight container.
Because of the cream cheese in the batter, refrigeration is recommended for longer storage.
The cake can be refrigerated for up to 5 days.
For the best texture, allow individual slices to sit at room temperature for a few minutes before serving.
Can You Freeze Pineapple Pound Cake?
Yes. This pound cake freezes very well.
For best results, freeze the cake without the glaze.
Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature, then add fresh glaze before serving.
What to Serve With Pineapple Cream Cheese Pound Cake
This cake is delicious on its own, but you can serve it with:
Whipped cream
Vanilla ice cream
Fresh pineapple
Strawberries
Toasted coconut
Caramel sauce
Pineapple sauce
Fresh berries
Coffee
Iced tea
Frequently Asked Questions
Why is my pound cake dense?
Pound cake is naturally denser than a sponge cake, but excessive density can result from overmixing, using cold ingredients, or not properly creaming the butter, cream cheese, and sugar.
Why did my cake stick to the Bundt pan?
The pan may not have been greased and floured thoroughly. Make sure to coat every groove and allow the cake to cool for about 15–20 minutes before turning it out.
Can I use fresh pineapple instead of canned?
Yes. Finely chop fresh pineapple and drain away excess juice before adding it to the batter.
Can I make this cake without the glaze?
Absolutely. The cake is delicious on its own. You can simply dust it with powdered sugar before serving.
How do I know when the pound cake is done?
Insert a long toothpick or cake tester into the deepest part of the cake. It should come out clean or with a few moist crumbs attached.
Final Thoughts
This Pineapple Cream Cheese Pound Cake is a rich and comforting dessert with the perfect balance of buttery cream cheese and sweet tropical pineapple. Its moist texture and bright pineapple flavor make it a wonderful choice for holidays, brunches, family gatherings, or simply enjoying with a cup of coffee.
The pineapple glaze adds an extra layer of sweetness and makes the cake look beautiful on a dessert table. Add toasted coconut or chopped nuts for an even more special tropical treat.
Recipe Card
Pineapple Cream Cheese Pound Cake
Prep Time: 20 minutes
Cook Time: 75–90 minutes
Total Time: About 2 hours
Servings: 12–16 slices
Category: Dessert, Cake
Cuisine: American
Ingredients
For the Pound Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 cup crushed pineapple, well drained
For the Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons pineapple juice
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan.
Whisk flour, baking powder, and salt together.
Beat softened butter and cream cheese until smooth.
Gradually add sugar and beat until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla.
Gradually add the dry ingredients and mix just until combined.
Gently fold in the well-drained crushed pineapple.
Pour the batter into the prepared Bundt pan.
Bake for 75–90 minutes, or until a toothpick comes out clean.
Cool in the pan for 15–20 minutes.
Carefully transfer the cake to a wire rack and cool completely.
Whisk powdered sugar, pineapple juice, and vanilla to make the glaze.
Drizzle the glaze over the cooled cake.
Slice and serve.
Pro Tip: Drain the crushed pineapple very well before adding it to the batter. Excess liquid can make the pound cake too wet and affect its structure.