The Pineapple Cream Cheese Pound Cake Recipe is a luscious, moist dessert that perfectly balances the richness of cream cheese with the tropical brightness of pineapple. This cake offers a tender crumb and a delightful tang that makes every bite feel like a little slice of heaven. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
This recipe keeps things straightforward with a handful of kitchen staples and a few special touches that elevate the flavor and texture. Each ingredient plays a starring role—creamy butter and cream cheese create that melt-in-your-mouth richness, pineapple adds moisture and zest, and the dual extracts bring just the right hint of aroma.
- Unsalted butter (1 cup, softened): Provides a rich, creamy base and tender crumb.
- Cream cheese (8 oz, softened): Adds tanginess and extra moistness for a luscious texture.
- Granulated sugar (2 ½ cups): Sweetens the cake evenly and helps with browning.
- Large eggs (6, room temperature): Bind ingredients and ensure a fluffy, stable batter.
- All-purpose flour (3 cups, sifted): Creates the perfect structure without making the cake dense.
- Baking powder (½ teaspoon): Lightens the cake by helping it rise beautifully.
- Salt (½ teaspoon): Enhances all the flavors, balancing the sweetness.
- Crushed pineapple (1 cup, drained well): Infuses tropical flavor and keeps the cake moist.
- Pure vanilla extract (1 teaspoon): Adds warm, sweet notes that elevate the overall taste.
- Almond extract (½ teaspoon, optional): Gives a subtle nuttiness that pairs wonderfully with the pineapple.
- Powdered sugar (1 cup): Used for the glossy pineapple glaze topping.
- Pineapple juice (2–3 tablespoons): From the crushed pineapple, it perfects the glaze’s fruity flavor and consistency.
How to Make Pineapple Cream Cheese Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly—this little step makes all the difference for a smooth release after baking, ensuring your cake stays in one perfect piece.
Step 2: Cream the Butter and Cream Cheese
Using a mixer, beat the softened butter and cream cheese together until they’re silky smooth and creamy. This process creates a luxurious base that will result in a tender cake crumb.
Step 3: Gradually Add Sugar and Eggs
Slowly add granulated sugar to the butter-cream cheese mixture, beating well to incorporate and build volume. Then, one by one, beat in the eggs at room temperature, making sure each is fully mixed before adding the next. This careful approach helps to create an airy batter that bakes up light and soft.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting not only prevents lumps but also aerates the flour, ensuring a fine, delicate texture in the final cake.
Step 5: Alternate Adding Dry Ingredients and Pineapple
Start and end with the dry ingredients, gently folding them into the wet mixture. This technique prevents over-mixing, which can toughen the cake. Next, fold in the well-drained crushed pineapple along with the vanilla and almond extracts until just combined—this ensures the cake will be bursting with pineapple flavor without becoming soggy.
Step 6: Bake Until Golden and Set
Pour the batter into your prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. To check doneness, insert a toothpick in the center—it should come out clean or with a few moist crumbs but no wet batter. Allow the cake to cool completely on a wire rack before glazing.
Step 7: Prepare and Apply the Pineapple Glaze
Mix powdered sugar with pineapple juice and vanilla extract, adding juice a tablespoon at a time to reach a smooth, pourable glaze consistency. Drizzle the glaze generously over the cooled cake, letting it set before slicing for a beautiful, shiny finish that enhances the pineapple’s brightness.
How to Serve Pineapple Cream Cheese Pound Cake Recipe
Garnishes
Fresh pineapple slices or toasted coconut flakes make a beautiful adornment, enhancing the tropical vibe. A sprinkle of chopped pecans or a dollop of whipped cream adds texture and richness for a truly indulgent experience.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a spoonful of tangy lemon curd, balancing the sweetness and adding a refreshing contrast. For a brunch twist, serve with fresh berries and a light fruit salad for a colorful, palate-pleasing spread.
Creative Ways to Present
Try serving individual slices topped with a dollop of coconut cream and a sprig of mint for an elegant dessert at dinner parties. Alternatively, cut into bite-sized cubes for a fun, shareable treat at gatherings or baby showers. You can even turn leftovers into decadent trifle layers with pineapple chunks and whipped cream.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Pineapple Cream Cheese Pound Cake tightly in plastic wrap and store it in an airtight container at room temperature for up to three days. The cake’s moisture will keep it soft and flavorful, making it a perfect make-ahead dessert.
Freezing
You can freeze the cake either whole or sliced. Wrap it well in plastic wrap and then foil to prevent freezer burn. It will keep beautifully for up to three months. Thaw overnight in the fridge before serving.
Reheating
To enjoy warm cake, gently reheat slices in the microwave for 15 to 20 seconds or in a low oven (around 300°F) wrapped in foil to keep it moist. Warmed cake paired with a cold scoop of ice cream is simply divine.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just be sure to drain the fresh pineapple well to avoid excess moisture that could make the cake too wet. Fresh pineapple gives an even brighter, fresher flavor that complements the cream cheese beautifully.
Is it necessary to sift the flour?
Sifting the flour helps to aerate it and remove lumps, which contributes to the lightness of the cake. While you can skip this step in a pinch, sifting is recommended for the best texture in this particular recipe.
Can I substitute almond extract if I don’t have it?
Yes, the almond extract is optional and adds a subtle depth, but the cake is delicious without it. You could also add a splash more vanilla extract or a few drops of coconut extract for a different twist.
How do I know when the cake is fully baked?
The best way is the toothpick test: insert a toothpick into the center of the cake and pull it out. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done. Avoid opening the oven frequently to ensure even baking.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind the texture may differ slightly, but the pineapple and cream cheese flavors will still shine through beautifully.
Final Thoughts
This Pineapple Cream Cheese Pound Cake Recipe is truly one of those special treats that brings comfort and joy with every forkful. It’s a wonderful way to brighten up any day or impress guests with a homemade dessert that tastes way more complicated than it really is. I can’t wait for you to try it and discover your own favorite moments to enjoy this delightful cake!
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Pineapple Cream Cheese Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Cream Cheese Pound Cake is a rich, moist dessert combining the tangy creaminess of cream cheese with the sweet, tropical flavor of crushed pineapple. Baked in a bundt pan and topped with a luscious pineapple glaze, this cake offers a perfect balance of buttery sweetness and fruity zest, ideal for celebrations or an indulgent treat.
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, drained well
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (from the drained crushed pineapple)
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to ensure the cake does not stick after baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar while continuing to beat until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and achieve a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Ingredients: Alternately add the dry ingredients and crushed pineapple to the wet batter, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing. Stir in the vanilla and almond extracts gently to blend all flavors.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency by adding more pineapple juice if it’s too thick or more powdered sugar if too thin.
- Glaze & Serve: Once the cake is completely cooled, drizzle the pineapple glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Notes
- Ensure the crushed pineapple is well drained to prevent the batter from becoming too wet.
- Using room temperature eggs helps with a smoother batter and better rise.
- If almond extract is not available, it can be omitted without affecting the overall flavor significantly.
- Do not overmix the batter once flour is added to keep the pound cake tender.
- Let the cake cool completely before glazing to ensure the glaze does not melt off.
