Moist, rich, and bursting with tropical flavors, this Pineapple Cream Cheese Pound Cake is a delightful dessert for any occasion. With a buttery crumb, hints of pineapple, and a luscious cream cheese glaze, it’s the perfect treat for those who love indulgent and refreshing desserts.

Why You’ll Love This Recipe

• The perfect combination of creamy richness and tropical pineapple flavor.
• A moist, tender crumb thanks to cream cheese in the batter.
• Easy to prepare and ideal for celebrations or casual indulgence.
• The pineapple glaze adds an extra layer of sweetness and charm.
• Beautifully presented in a bundt pan for an elegant touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

• Unsalted butter, softened
• Cream cheese, softened
• Granulated sugar
• Large eggs
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Crushed pineapple, drained

For the Glaze

• Powdered sugar
• Pineapple juice
• Cream cheese, softened
• Vanilla extract (optional)

Directions

Prepare the Oven and Pan

1. Preheat the oven to 325°F (163°C).
2. Grease and flour a bundt pan thoroughly to ensure easy removal.

Mix the Wet Ingredients

1. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
2. Gradually add the sugar and beat until the mixture is light and fluffy.

Add Eggs

1. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Add Flavor and Pineapple

1. Fold in the vanilla extract and drained crushed pineapple. Mix until the pineapple is evenly distributed.

Bake the Cake

1. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
2. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool

1. Let the cake cool in the pan for 15 minutes.
2. Transfer the cake to a wire rack to cool completely before glazing.

Prepare the Glaze

1. In a small bowl, whisk together powdered sugar, softened cream cheese, and pineapple juice until smooth.
2. If desired, add vanilla extract for extra flavor. Adjust the glaze’s consistency with additional pineapple juice as needed.

Finish the Cake

1. Drizzle the glaze evenly over the cooled cake, letting it drip down the sides.
2. Allow the glaze to set for 15–20 minutes before slicing and serving.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes

Variations

• Coconut Addition: Add shredded coconut to the batter for a piña colada-inspired twist.
• Nutty Crunch: Stir in chopped pecans or macadamia nuts for extra texture.
• Citrus Zest: Add lemon or orange zest to the batter for a zesty flavor boost.
• Rum Infusion: Replace vanilla extract with rum for a tropical punch.
• Fruity Glaze: Experiment with orange or lemon juice in the glaze for a different flavor profile.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• Freezing: Wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Serve at room temperature or warm individual slices in the microwave for 10–15 seconds.

FAQs

1. Can I use canned pineapple instead of fresh?

Yes, canned crushed pineapple works perfectly for this recipe. Ensure it’s well-drained.

2. What’s the secret to a moist pound cake?

Using cream cheese and butter creates a rich, moist texture. Avoid overmixing the batter.

3. Can I make this in a loaf pan?

Yes, divide the batter between two loaf pans and adjust the baking time accordingly.

4. Can I skip the glaze?

The cake is delicious on its own, but the glaze enhances the tropical flavor.

5. Can I substitute the cream cheese in the glaze?

You can use mascarpone cheese or skip it for a simple powdered sugar and pineapple juice glaze.

6. How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly or use a baking spray with flour included.

7. Can I use whole wheat flour?

Whole wheat flour can be used, but the texture may be denser. A mix of all-purpose and whole wheat flour works best.

8. What’s the best way to drain crushed pineapple?

Press it gently in a fine mesh sieve or use the back of a spoon to remove excess liquid.

9. Can I add a topping instead of glaze?

Yes, whipped cream or a dusting of powdered sugar makes a lovely alternative.

10. Can I make this cake ahead of time?

Absolutely! The flavors develop beautifully if made a day ahead. Glaze it closer to serving for freshness.

Conclusion

This Pineapple Cream Cheese Pound Cake is a delightful blend of tropical flavors and creamy richness. Whether you’re serving it for a celebration or simply indulging in a sweet treat, it’s sure to impress. With its moist texture and luscious glaze, this cake will quickly become a favorite in your recipe collection.

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