Pineapple Cream Cheese Pound Cake

If you love moist, buttery pound cake with a tropical twist, this Pineapple Cream Cheese Pound Cake will steal your heart. Each slice is soft, velvety, and bursting with the sunshine sweetness of pineapple. The addition of cream cheese gives the crumb a rich, tender texture and slight tang that balances the tropical flavor beautifully. Perfect for any celebration, brunch, or cozy afternoon dessert — this cake feels like a vacation baked into every bite!

Whether you’re hosting guests or craving something special with your coffee, this easy Pineapple Cream Cheese Pound Cake recipe will help you bake a showstopping dessert that tastes as good as it looks.

Ingredients For the Pound Cake:

• 1 cup unsalted butter, softened
• 1 package cream cheese, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup crushed pineapple (drained well)
• 1 tablespoon pineapple juice for extra flavor

For the Glaze :

• 1 cup powdered sugar
• 1–2 tablespoons pineapple juice
• ½ teaspoon vanilla extract

Equipment Needed

• Bundt pan or loaf pan
• Electric mixer or hand whisk
• Mixing bowls
• Rubber spatula
• Wire rack
• Measuring cups and spoons

Instructions for Pineapple Cream Cheese Pound Cake

Step 1: Preheat your oven to 325°F (160°C). Grease a bundt pan  with butter or nonstick spray, then dust it lightly with flour. 

Step 2: In a large mixing bowl, beat the butter and cream cheese together with an electric mixer until smooth and creamy. Gradually add the sugar, beating on medium speed until the mixture becomes fluffy and light in color. 

Step 3: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix again. Scrape down the sides of the bowl to ensure all ingredients are fully combined.

Step 4: In a separate bowl, the flour, baking powder, and salt mix well. Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the crushed pineapple and a tablespoon of pineapple juice for extra moisture. 

Step 5: Pour the batter evenly into your prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 6: While it cools, whisk together powdered sugar, pineapple juice, and vanilla to make the glaze. Drizzle it over the cooled cake for a sweet, glossy finish. Serve and enjoy.

Storage Tips

Room Temperature: Store the cake in an airtight container for up to 3 days.

Refrigerator: It keeps well for 5–6 days when chilled. Bring it to room temperature before serving for the best texture.

Freezer: Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Pro Tips for the Best Pineapple Cream Cheese Pound Cake

1. Drain the pineapple well. Too much liquid can make the cake soggy.
2. Use room temperature ingredients. Butter, cream cheese, and eggs should be soft for smooth blending.
3. Don’t rush the creaming step. Beat butter and sugar for several minutes to ensure a light, fluffy texture.
4. Test for doneness. Every oven varies — check your cake at 70 minutes to prevent overbaking.
5. Cool completely before glazing. If you glaze too soon, the icing will melt into the cake.

FAQs

1. Can I use fresh pineapple instead of canned?

A: Yes, but make sure to finely chop and drain it well to avoid excess liquid that could make the batter too wet.

2. Can I make cupcakes instead of a Bundt cake?

A: Absolutely! Divide the batter into muffin tins and bake for 20–25 minutes or until a toothpick comes out clean.

3. My cake turned out dense. What went wrong?

A: Overmixing the batter or not creaming the butter and sugar long enough can make it dense. Beat until fluffy for the best results.

4. Can I skip the glaze?

A: Yes! The glaze is delicious even without it, but a drizzle of glaze or a scoop of vanilla ice cream really takes it up a notch.

Nutrition (Per Serving)

• Calories: 460 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Carbohydrates: 55g
• Sugar: 36g
• Protein: 6g
• Fiber: 1g

More Pineapple Cream Cheese Pound Cake Recipes You’ll Love

If you can’t get enough of rich, buttery pound cakes, here are more delicious recipes to try next:

• Sundrop Pound Cake Recipe – A soft, citrus-infused cake made with the classic lemon-lime soda for a light, refreshing twist.
  
• Butter Pecan Pound Cake– Buttery, nutty, and full of toasted pecans — this Southern favorite melts in your mouth.
  
• Pineapple Pound Cake Recipe – A moist tropical delight loaded with juicy pineapple flavor and a golden crust.
• Eggnog Pound Cake Recipe – A festive holiday treat rich with warm spices and creamy eggnog goodness.

Final Thoughts

This Pineapple Cream Cheese Pound Cake is pure sunshine in dessert form — rich, buttery, and infused with tropical sweetness. Whether served plain, glazed, or topped with whipped cream, it’s a dessert that brings joy in every bite. Simple ingredients, easy steps, and unforgettable flavor this is one recipe you’ll bake again and again.

Bring a touch of the tropics to your table and let this luscious cake be the star of your next gathering!