If you are looking for a rich, buttery, and incredibly delicious pound cake, this Pineapple Cream Cheese Pound Cake is the perfect choice. This easy-to-make recipe combines the tangy sweetness of pineapple with the creamy texture of cream cheese, resulting in a moist and tender cake that is sure to impress. Whether you’re making it for a special event, a family gathering, or just to satisfy your dessert cravings, this pound cake is a delightful treat that will leave everyone asking for more.
Why You’ll Love This Pineapple Cream Cheese Pound Cake
Moist and Rich Texture: The combination of butter, cream cheese, and pineapple ensures a soft and tender cake.
Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for beginners and experienced bakers alike.
Perfect for Any Occasion: Whether it’s a holiday celebration, a birthday, or just a weekend treat, this pound cake fits the bill.
Great for Make-Ahead Desserts: This cake stores well, making it a fantastic option for meal prep or gifting.
Ingredients Needed for Pineapple Cream Cheese Pound Cake
To make this flavorful pound cake, gather the following ingredients:
1 ½ cups (3 sticks) unsalted butter, softened – Adds richness and moisture.
8 oz cream cheese, softened – Creates a creamy texture and enhances flavor.
3 cups granulated sugar – Sweetens the cake perfectly.
6 large eggs – Provides structure and moisture.
3 cups all-purpose flour – Forms the base of the cake.
1 tsp baking powder – Helps the cake rise for a fluffy texture.
1 cup crushed pineapple, drained – Adds a burst of tropical flavor.
1 tsp vanilla extract – Enhances the overall taste.
Step-by-Step Instructions to Make Pineapple Cream Cheese Pound Cake
STEP 1: PREHEAT AND PREPARE THE BAKING PAN
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to prevent sticking.
STEP 2: CREAM BUTTER, CREAM CHEESE, AND SUGAR
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. Gradually add the sugar, continuing to mix until light and creamy.
STEP 3: ADD EGGS ONE AT A TIME
Add the eggs one at a time, beating well after each addition. This helps create a smooth and uniform batter.
STEP 4: INCORPORATE DRY INGREDIENTS
In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
STEP 5: FOLD IN PINEAPPLE AND VANILLA
Gently fold in the drained crushed pineapple and vanilla extract, ensuring the ingredients are evenly distributed throughout the batter.
STEP 6: BAKE THE POUND CAKE
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
STEP 7: COOL AND SERVE
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your Pineapple Cream Cheese Pound Cake!
Tips for the Best Pineapple Cream Cheese Pound Cake
Use Room Temperature Ingredients: This helps create a smooth batter and ensures even mixing.
Do Not Overmix: Overmixing can lead to a dense cake instead of a light and tender texture.
Drain Pineapple Well: Excess liquid can affect the cake’s texture, so be sure to drain the pineapple thoroughly.
Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
This pound cake is delicious on its own, but you can also serve it with:
A dollop of whipped cream and fresh berries.
A drizzle of caramel or pineapple glaze.
A scoop of vanilla or coconut ice cream.