If you are looking for a dessert that combines rich, moist texture with a bright, tropical twist, this Pineapple Cream Cheese Pound Cake Recipe is an absolute must-try. Imagine dense, buttery pound cake infused with the subtle tang of cream cheese and the juicy sweetness of pineapple, all topped with a luscious pineapple glaze that adds just the right amount of zing. This cake feels like a warm hug from your favorite aunt, perfect for special occasions or an indulgent everyday treat. Prepare to make this your new go-to recipe for impressing family and friends with a homemade delight that feels both classic and refreshingly unique.
Ingredients You’ll Need
The magic of this Pineapple Cream Cheese Pound Cake Recipe lies in its thoughtfully simple ingredients. Each one plays a vital role, from the cream cheese that adds moisture and richness, to the crushed pineapple infusing the cake with tropical sweetness and incredible flavor depth. Let’s walk through what you’ll need to bring this cake to life.
- Unsalted butter: Softened for creamy mixability, it forms the buttery base of the cake’s tender crumb.
- Lite brown sugar: Adds a hint of caramel flavor and moisture that complements the sweetness beautifully.
- Cream cheese: Essential for that distinct tangy richness and a super moist texture.
- Regular sugar: Balances the tang and deepens the sweetness without overpowering.
- Eggs: Provide structure and help bind the ingredients together for that perfect pound cake density.
- Pure vanilla extract: Enhances all the flavors, giving warmth and depth.
- Buttermilk: Adds acidity for tenderness and a subtle tang to brighten the cake.
- Sour cream: Contributes richness and moisture, creating a melt-in-your-mouth crumb.
- Crushed pineapple: Drained to avoid excess moisture and packed with sweet, tropical flavor.
- Swans Down Cake Flour (or all-purpose flour): Cake flour keeps the texture light; all-purpose works well too if that’s what you have.
- Baking powder: Your leavening agent to give the cake a nice rise without heaviness.
- Salt: Balances sweetness and enhances all the other flavors.
- Powdered sugar (for icing): The base for the sweet glaze that crowns the cake.
- Melted butter (for icing): Smooths the icing and adds richness.
- Pineapple juice (for icing): Adjusts the icing consistency with more blueberry pineapple tang.
How to Make Pineapple Cream Cheese Pound Cake Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 325°F (163°C). Grease and flour either a bundt pan or a 9×13-inch cake pan, making sure the coat is even. This prep ensures your cake releases beautifully and maintains its shape.
Step 2: Cream the Butter, Cream Cheese, and Sugars
In a large mixing bowl, beat together the softened unsalted butter, cream cheese, and regular sugar until the mixture turns smooth and creamy. Then add the lite brown sugar and continue to mix until fully blended. This step is crucial to incorporate air for a nicely textured cake.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the pure vanilla extract to bring a warm, inviting aroma to the batter.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and salt. Whisking these together ahead of time prevents any clumps and guarantees even distribution of leavening.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in thirds, alternating with buttermilk and sour cream—starting and ending with the dry ingredients. Mix just until combined; overmixing can make the cake dense.
Step 6: Fold in Pineapple
Gently fold in the well-drained crushed pineapple, being careful not to overwork the batter. This little burst of tropical sweetness makes all the difference in flavor and moisture.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake at 325°F for about 1 hour. Start checking for doneness at 55 minutes by inserting a toothpick in the center — if it comes out clean or with just a few crumbs, your cake is ready!
Step 8: Prepare the Icing and Cool the Cake
While the cake cools for 10 minutes in the pan, mix together the powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice. Stir until smooth for a perfect glaze. Once the cake is cool enough, transfer it to a wire rack and drizzle the icing over the top for that irresistible, sweet finish.
How to Serve Pineapple Cream Cheese Pound Cake Recipe
Garnishes
Fresh pineapple slices, a sprinkle of toasted coconut, or a few mint leaves are fabulous light garnishes that boost the tropical vibe and add a pop of color to your plate.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream to balance its richness. For a brunch setting, serve with fresh fruit salad for refreshing contrast.
Creative Ways to Present
Serve slices alongside tropical cocktails for an elegant gathering or assemble mini individual servings in clear cups topped with extra pineapple and icing drizzle, perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days to ensure it stays moist and flavorful.
Freezing
You can freeze this cake for longer storage by wrapping it well in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
If you enjoy your pound cake slightly warm, reheat individual slices gently in the microwave for about 10–15 seconds. This will revive the tenderness and amplify the cake’s comforting aroma.
FAQs
Can I use canned pineapple instead of fresh?
Yes, canned crushed pineapple works perfectly for this Pineapple Cream Cheese Pound Cake Recipe. Just be sure to drain it really well to avoid excess moisture that could affect the cake’s texture.
What’s the difference between cake flour and all-purpose flour in this recipe?
Cake flour results in a lighter, more tender crumb due to its lower protein content, but all-purpose flour can be used if that’s what you have — just expect a slightly denser cake.
Can I make this cake dairy-free?
It’s a bit tricky because cream cheese, butter, and sour cream are key for the cake’s signature texture and flavor. However, you could experiment with dairy-free substitutes, but results may vary.
How do I know when the cake is done baking?
The best test is the toothpick method—insert a toothpick into the cake center; if it comes out clean or with a few moist crumbs, the cake is perfectly baked.
Can I double this recipe for a larger cake?
Absolutely! Just double all the ingredients and bake in a suitably larger pan, but keep an eye on baking times—they may need to be increased slightly to accommodate the bigger batter volume.
Final Thoughts
This Pineapple Cream Cheese Pound Cake Recipe is a true gem, blending luscious cream cheese richness with tropical pineapple brightness that’s guaranteed to delight everyone you serve it to. Whether you’re baking for a special celebration or just treating yourself, this cake will quickly become one of your favorites because it hits all the right notes in flavor, texture, and effortless charm. Give it a try and watch it disappear slice by slice!
Print
Pineapple Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Cream Cheese Pound Cake is a moist, rich dessert that combines the buttery goodness of a classic pound cake with the tropical sweetness of crushed pineapple. Cream cheese adds a velvety texture, while a decadent pineapple-infused icing finishes the cake beautifully. Perfect for gatherings or as a sweet treat.
Ingredients
For the Cake:
- 3 sticks unsalted butter, softened
- 1 1/2 cups lite brown sugar
- 1 (8-ounce) package cream cheese, softened
- 1 cup regular sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup crushed pineapple, drained
- 3 cups Swans Down Cake Flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons crushed pineapple
- Pineapple juice, to taste
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until smooth and creamy. Then add the lite brown sugar and continue mixing until fully combined and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract until the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and sour cream. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
- Add Pineapple: Gently fold in the drained crushed pineapple to retain its texture throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 1 hour, starting to check doneness with a toothpick at 55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Prepare the Icing: In a small bowl, combine powdered sugar, melted butter, crushed pineapple, and pineapple juice to create a smooth, pourable icing.
- Cool and Frost: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the prepared icing over the cooled cake to finish.
Notes
- Make sure the crushed pineapple is well-drained to prevent the cake from becoming too wet.
- Use room temperature ingredients for better mixing and texture.
- Check for doneness early since oven temperatures vary; a toothpick should come out clean.
- This cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- For a more intense pineapple flavor, reserve a little pineapple juice from the drained crushed pineapple for the icing.
