Pineapple Cream Cheese Pound Cake Recipe

If you love rich, moist cakes with a tropical twist, you are going to be absolutely enchanted by this Pineapple Cream Cheese Pound Cake Recipe. It’s a luscious dessert that combines the creamy tang of cream cheese with the bright, juicy sweetness of crushed pineapple, all baked into a golden, tender pound cake. Each bite feels like a warm hug, perfect for gatherings or a special treat to brighten your day. The delightful pineapple-flavored icing on top seals the deal, making this pound cake an irresistible showstopper every time.

Ingredients You’ll Need

This recipe relies on a handful of simple, familiar ingredients, each playing a crucial role in creating the perfect balance of flavor and texture. From the richness of butter and cream cheese to the zestiness of pineapple, and the light crumb achieved by cake flour, every element works harmoniously to make this cake shine.

• Unsalted butter (3 sticks, softened): Brings richness and tenderness to the cake’s crumb.
• Lite brown sugar (1 1/2 cups): Adds a deep, molasses-like sweetness and moisture.
• Cream cheese (8-ounce package, softened): Gives the cake a smooth, creamy texture and slight tang.
• Regular sugar (1 cup): Balances the sweetness without overpowering the pineapple.
• Eggs (5): Provide structure and help bind the cake together.
• Pure vanilla extract (1 tablespoon): Enhances all flavors with a warm, aromatic note.
• Buttermilk (1 cup): Adds moisture and tenderizes the crumb.
• Sour cream (1/2 cup): Contributes to the moist texture and rich flavor.
• Crushed pineapple (1 cup, drained): Delivers juicy, tropical brightness without excess liquid.
• Swans Down Cake Flour (3 cups): Ensures a light and gentle crumb; all-purpose flour works in a pinch.
• Baking powder (1 tablespoon): Gives the cake a perfect rise.
• Salt (1/2 teaspoon): Balances sweetness and enhances all flavors underneath.
• Powdered sugar (2 cups, for icing): Forms the sweet, smooth glaze on top.
• Melted butter (2 tablespoons, for icing): Adds richness and helps the glaze set nicely.
• Crushed pineapple (2 tablespoons, for icing): Infuses the glaze with that signature tropical zing.
• Pineapple juice (to taste, for icing): Adjusts the thickness and adds fresh pineapple flavor to the glaze.

How to Make Pineapple Cream Cheese Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan to ensure your cake will release easily after baking, setting the stage for a perfect shape and a gorgeous presentation.

Step 2: Cream Butter, Cream Cheese, and Sugars

In a large bowl, beat together the softened butter, cream cheese, and the regular sugar until the mixture is silky smooth. Then add the lite brown sugar and keep mixing until everything is fully combined; this step is key to that luscious cake texture.

Step 3: Incorporate Eggs and Vanilla

Add the eggs one at a time to your batter, making sure each egg is fully blended in before adding the next. Finish this step by stirring in the pure vanilla extract, which adds that comforting warmth to the flavor profile.

Step 4: Mix Dry Ingredients

Whisk together the cake flour, baking powder, and salt in a separate bowl. This will ensure even distribution and a consistent rise throughout the cake.

Step 5: Combine Wet and Dry Ingredients Alternately

Start folding the dry ingredients into your wet mixture gradually, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients, mixing just enough to combine for the best crumb without overworking the batter.

Step 6: Fold in the Crushed Pineapple

Gently fold the well-drained crushed pineapple into the batter, distributing the tropical burst evenly throughout without adding excess moisture that could weigh down the cake.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for about one hour at 325°F. Check for doneness by inserting a toothpick after 55 minutes—if it comes out clean or with a few moist crumbs, your cake is ready.

Step 8: Prepare the Pineapple Icing

While the cake bakes or cools, whisk together powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice in a small bowl until the icing is smooth with your desired consistency, perfect for drizzling.

Step 9: Cool and Ice

Let the cake cool in its pan for about 10 minutes before moving it to a wire rack to cool completely. Then generously drizzle the pineapple icing all over the cake, letting it cascade deliciously down the sides.

How to Serve Pineapple Cream Cheese Pound Cake Recipe

Garnishes

For an extra pop of color and flavor, garnish your cake slices with fresh pineapple chunks, toasted coconut flakes, or a sprig of fresh mint. These simple additions bring a lovely freshness and festive vibe to the table.

Side Dishes

This pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream, complementing the moist cake with cool, creamy contrasts. You can also serve it alongside tropical fruit salads to enhance the pineapple theme.

Creative Ways to Present

Want to impress your guests? Serve individual slices topped with a drizzle of caramel sauce and a sprinkle of chopped toasted macadamia nuts. Alternatively, create miniature cake parfaits by layering crumbled cake with pineapple chunks and vanilla Greek yogurt in clear glasses.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap and store in an airtight container at room temperature for up to three days, or refrigerate up to a week. This keeps the cake moist and delicious without drying out.

Freezing

If you want to save the cake for longer, slice and wrap individual pieces in plastic wrap, then place in a freezer bag. Frozen cake stays fresh for up to two months and thaws quickly at room temperature when you’re ready to indulge.

Reheating

Warm slices gently in the microwave for 10-15 seconds or in a low oven to bring back that fresh-baked feel. Reheating enhances the cream cheese richness and makes the pineapple aroma even more inviting.

FAQs

Can I use all-purpose flour instead of cake flour in the Pineapple Cream Cheese Pound Cake Recipe?

Absolutely! Cake flour gives a lighter texture, but all-purpose flour works just fine. To mimic cake flour’s softness, you can spoon and level the flour carefully or substitute 2 tablespoons of cornstarch per cup of all-purpose flour.

Does the crushed pineapple need to be drained?

Yes, draining the pineapple is very important to prevent the batter from becoming too wet. Excess moisture could affect the cake’s texture and baking time.

Can I make this cake dairy-free or vegan?

This recipe relies heavily on dairy for its rich flavor and texture, so substitutions are possible but require adjustments. You could try dairy-free cream cheese, plant-based butter, and non-dairy milk, but results may vary.

What’s the best way to tell when the cake is done baking?

Use a toothpick inserted into the center of the cake after about 55 minutes; if it comes out clean or with a few moist crumbs, the cake is perfectly baked. Avoid opening the oven too early to keep the cake from collapsing.

Can I make the cake in advance for a party?

Yes! The Pineapple Cream Cheese Pound Cake Recipe actually tastes even better the next day as the flavors meld. Just be sure to store it covered to keep it moist. Add the icing fresh before serving for the best presentation.

Final Thoughts

There is something truly special about this Pineapple Cream Cheese Pound Cake Recipe that keeps me coming back for more. It’s an elegant yet comforting dessert that is surprisingly easy to make with everyday ingredients. If you want to wow your family, friends, or even just treat yourself, this cake delivers every time with incredible flavor and texture. Give it a try and watch it become your new favorite go-to pound cake!

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