Here’s a delicious, rich, and slightly tangy recipe for Pineapple Cream Cheese Pound Cake—moist, tender, and perfect for any occasion.
Ingredients
For the cake:
- 1 cup (227g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup crushed pineapple, drained
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
Instructions
- Preheat oven:
- 325°F (163°C).
- Grease and flour a 10-inch bundt pan or 9×5-inch loaf pan.
- Cream butter, cream cheese, and sugar:
- In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).
- Add eggs and vanilla:
- Beat in eggs one at a time until fully incorporated.
- Mix in vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix dry and wet ingredients:
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Fold in the drained crushed pineapple.
- Bake the cake:
- Pour batter into prepared pan.
- Bake 70–80 minutes for a bundt pan or 60–65 minutes for a loaf pan, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 15 minutes, then remove and transfer to a wire rack to cool completely.
- Optional glaze:
- Mix powdered sugar and pineapple juice until smooth.
- Drizzle over cooled cake.
This cake is moist, rich, and slightly tropical thanks to the pineapple, with the cream cheese adding that tender, velvety texture.
I can also give you a version with a toasted coconut topping that makes it extra fancy and tropical. Do you want me to do that?
