Luscious Pineapple Cream Cheese Pound Cake Recipe for Sweet Fans

Sweet aromas of butter and cream cheese swirl through kitchens when baking this delectable pineapple cream cheese pound cake recipe.

Each slice promises a tender, moist texture that melts on your tongue.

Tropical pineapple chunks add a burst of sunny brightness to the classic pound cake.

The cream cheese ensures an incredibly rich and velvety crumb that keeps you coming back for more.

Warm notes of vanilla complement the fruit’s tangy sweetness, creating a harmonious dessert.

Simple ingredients transform into an extraordinary treat that sparks joy with every bite.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Calories: 570 kcal

Servings: 11

Everything In Pineapple Cream Cheese Pound Cake

• Unsalted Butter: Creamy foundation that provides rich, velvety texture and deep flavor complexity.
• Cream Cheese: Adds luxurious moisture and tangy undertone, ensuring an incredibly soft crumb.
• Granulated Sugar: Sweetens and helps create delicate, airy structure during mixing.
• Large Eggs: Binding agent that provides structure, richness, and helps cake rise beautifully.

• All-Purpose Flour: Essential structural component that gives cake its tender, delicate framework.
• Baking Powder: Leavening agent creating light, fluffy texture with perfect rise.
• Salt: Subtle flavor enhancer that balances overall sweetness and deepens taste profile.

• Crushed Pineapple: Introduces bright, tropical sweetness and incredible moisture to the cake.
• Vanilla Extract: Warm, comforting background note that elevates entire dessert's aromatic complexity.
• Almond Extract: Optional secret ingredient offering sophisticated, nutty undertone.

• Powdered Sugar: Creates silky, smooth finishing layer with beautiful white appearance.
• Pineapple Juice: Adds vibrant fruity essence and helps achieve perfect glaze consistency.

Handy Tools For Pineapple Cream Cheese Pound Cake

• Large mixing bowl: Essential for combining ingredients smoothly and thoroughly.
• Electric mixer: Perfect for beating butter, cream cheese, and creating a light, fluffy batter.
• Bundt or tube pan: 10-inch size needed for proper cake shape and even baking.
• Spatula: Helps fold ingredients and smooth batter evenly in the pan.
• Sifter: Ensures dry ingredients are lump-free and well-mixed.
• Whisk: Great for creating a smooth, lump-free glaze.
• Wire rack: Allows cake to cool completely without getting soggy.
• Measuring cups and spoons: Precise measurements are key to recipe success.
• Toothpick: Helps check cake doneness by testing center for moist crumbs.

How To Prepare Pineapple Cream Cheese Pound Cake

• Oven Preparation

Warm up the kitchen appliance to a cozy temperature. Lovingly coat a beautiful Bundt pan with a light layer of butter and dusty flour to prevent sticking.

• Creamy Mixture Creation

Whip softened butter and cream cheese into a silky smooth blend. Gradually sprinkle sugar while beating until the mixture becomes fluffy and cloud-like. Gently incorporate eggs one by one, creating a rich and velvety base.

• Dry Ingredient Incorporation

Softly fold flour, baking powder, and a pinch of salt into the creamy mixture. Carefully stir in sweet crushed pineapple and a splash of vanilla. The batter should look dreamy and inviting.

• Baking Magic

Pour the luscious batter into the prepared pan, smoothing the top with gentle care. Slide the pan into the warm oven and let the cake transform for about 75-85 minutes. Check for doneness by inserting a slender toothpick – it should emerge clean and dry.

• Cooling and Glazing

Allow the cake to rest in the pan for a short moment, then release onto a cooling rack. Once completely cooled, drizzle a tantalizing glaze made from powdered sugar and a hint of pineapple juice.

• Celebration

Slice this heavenly creation and savor each bite. Enjoy with a warm beverage and share with loved ones.

Tips For Pineapple Cream Cheese Pound Cake You’ll Love

• Baking Brilliance: Expert Tips for Pineapple Cream Cheese Pound Cake
• Room Temperature Magic: Ensure all ingredients like butter, cream cheese, and eggs are at room temperature for smoother mixing and better cake texture.
• Moisture Mastery: Drain crushed pineapple thoroughly to prevent excess liquid from making the cake too dense or soggy, preserving the perfect tender crumb.
• Gentle Mixing Method: Avoid overmixing the batter after adding flour to keep the cake tender and prevent developing tough gluten structures that can make the pound cake heavy.
• Zesty Flavor Boosters: Experiment with optional mix-ins like toasted coconut flakes, chopped macadamia nuts, or orange zest to add delightful complexity and crunch to the traditional recipe.
• Dietary Adaptations: For gluten-free versions, substitute all-purpose flour with a quality gluten-free blend, and for a lower-sugar option, reduce sugar by 25% and use a sugar alternative like stevia or monk fruit sweetener.

Ways To Serve Pineapple Cream Cheese Pound Cake

• Tropical Tea Time Treat: Serve slices alongside a hot cup of chamomile or Earl Grey tea for a delightful afternoon break.
• Fruity Frozen Companion: Top each slice with a scoop of pineapple sorbet or coconut ice cream to enhance the tropical flavors and add a cool, refreshing element.
• Brunch Showstopper: Present the cake as a centerpiece at a weekend brunch, garnished with fresh pineapple chunks and a sprinkle of toasted coconut flakes for extra texture and visual appeal.
• Dessert Wine Pairing: Complement the cake's sweetness with a glass of moscato or a light dessert wine that echoes the cake's fruity undertones.

Store Pineapple Cream Cheese Pound Cake Like A Pro

Keep your Pineapple Cream Cheese Pound Cake fresh and delicious.

• Counter Charm: Store covered at room temperature for 2-3 days, ensuring maximum moisture and flavor retention. Use a cake dome or tightly sealed container to prevent drying.
• Refrigerator Retreat: Wrap cake tightly in plastic wrap or aluminum foil, then store in refrigerator for up to 5-7 days. This method helps maintain texture and prevents potential spoilage.
• Freezer Friendly: Slice cake before freezing for easier portioning. Wrap individual slices in plastic wrap, then place in freezer-safe bag. Frozen cake stays delectable for 2-3 months. Thaw overnight in refrigerator for best results.
• Serving Strategy: Remove refrigerated cake 30-45 minutes before serving to restore room temperature softness. Gently reheat individual slices in microwave for 10-15 seconds if desired, bringing back that fresh-baked warmth.

Mouthwatering Pineapple Cream Cheese Pound Cake Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 40 minutes
• Yield: 11 1x

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Description

Luscious pineapple cream cheese pound cake delivers tropical sweetness with classic southern charm. Moist crumb and tangy cream cheese frosting invite bakers to savor each delightful slice.

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Ingredients

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• 1 ½ cups (340 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, softened
• 6 large eggs
• 3 cups (600 g) granulated sugar
• 3 cups (375 g) all-purpose flour
• 1 cup crushed pineapple, drained
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• 1 cup powdered sugar
• 2–3 tbsps pineapple juice (reserved from crushed pineapple)
• ¼ tsp vanilla extract

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Instructions

1. Oven Preparation: Calibrate oven to 325F (165C) and thoroughly grease a 10-inch Bundt or tube pan with flour to guarantee effortless cake release.
2. Batter Foundation: Cream butter and cream cheese until luxuriously smooth, gradually introducing sugar to create a light, voluminous mixture. Incorporate eggs individually, ensuring complete integration and developing a rich, silky texture.
3. Ingredient Fusion: Sift dry ingredients and delicately fold into the creamy base, maintaining a tender crumb. Gently integrate crushed pineapple, vanilla, and almond extracts, distributing evenly throughout the batter to ensure balanced flavor profile.
4. Baking Process: Pour batter into prepared pan, smoothing the surface for uniform baking. Bake for 75-85 minutes, conducting doneness test with a toothpick that should emerge clean when inserted into the cake’s center.
5. Cooling and Glazing: Rest cake in pan for 10 minutes, then invert onto a wire rack. Whisk powdered sugar with pineapple juice and vanilla extract to create a silky glaze, adjusting consistency as needed.
6. Presentation: Once completely cooled, drizzle glaze over the cake, allowing elegant streams to cascade down the sides. Slice and serve, pairing beautifully with coffee or tea for a sublime dessert experience.

Notes

• Ensure Butter Softness: Let butter and cream cheese sit at room temperature for 30-45 minutes before mixing to achieve a smooth, lump-free base that guarantees a tender cake texture.
• Prevent Pineapple Moisture Overload: Drain crushed pineapple thoroughly using a fine-mesh strainer or cheesecloth to remove excess liquid, preventing a soggy cake bottom and maintaining optimal consistency.
• Master Gentle Mixing Technique: Fold dry ingredients and pineapple gently using a spatula, avoiding overmixing which can develop gluten and create a dense, tough cake structure.
• Customize Dietary Needs: Substitute all-purpose flour with gluten-free blend for celiac-friendly version, or replace some butter with Greek yogurt to reduce fat content while maintaining moisture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 570
• Sugar: 53 g
• Sodium: 175 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 110 mg