🍍🧀 Pineapple Cream Cheese Pound Cake
Rich, buttery pound cake with a tropical pineapple twist and ultra-moist texture from cream cheese.
🛒 Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well drained
Optional Pineapple Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (reserved from can)
- ½ teaspoon vanilla
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 325°F (163°C).
Grease and flour a 10-inch Bundt or tube pan.
2️⃣ Cream
Beat butter and cream cheese together until smooth and fluffy (3–4 minutes).
Gradually add sugar and beat until light and creamy.
3️⃣ Add Eggs
Add eggs one at a time, mixing well after each addition.
Stir in vanilla.
4️⃣ Add Dry Ingredients
Whisk flour, baking powder, and salt together.
Add to batter gradually, mixing just until combined.
5️⃣ Fold in Pineapple
Gently fold in well-drained crushed pineapple.
Do not overmix.
6️⃣ Bake
Pour into prepared pan.
Bake 75–90 minutes, or until a toothpick inserted comes out clean.
Cool in pan 15 minutes, then invert onto rack to cool completely.
7️⃣ Glaze (Optional)
Mix powdered sugar with pineapple juice until smooth.
Drizzle over cooled cake.
🔥 Tips for Best Results
- Drain pineapple very well to avoid a dense cake.
- Use room-temperature ingredients for smoother batter.
- Let cake cool fully before glazing.
If you’d like, I can also give you a toasted coconut pineapple version or a pineapple upside-down cream cheese pound cake twist.