🍍 Pineapple Cream Cheese Pound Cake
Moist, buttery, and full of tropical flavor — this cake is rich, creamy, and finished with a sweet pineapple glaze. Perfect for holidays or family gatherings!
⏱ Time
Prep: ~20 minutes
Bake: 70–80 minutes
Total: ~1 hour 40 minutes
Servings: ~12 slices
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🛒 Ingredients
For the Pound Cake:
1 ½ cups (3 sticks) unsalted butter, softened 🧈
8 oz cream cheese, softened 🧀
3 cups granulated sugar
6 large eggs, room temperature 🥚
2 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt 🧂
1 cup crushed pineapple (well drained) 🍍
For the White Glaze:
1 cup powdered sugar, sifted
2–3 tbsp pineapple juice (reserved from canned pineapple) 🍍
½ tsp vanilla extract (optional)
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📌 Instructions
1️⃣ Preheat Oven
Preheat to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2️⃣ Cream Butter & Sugar
In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (about 4–5 minutes).
3️⃣ Add Eggs & Vanilla
Beat in eggs one at a time, mixing after each addition. Stir in vanilla.
4️⃣ Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
5️⃣ Combine Mixtures
Gradually add dry mixture to wet mixture, mixing on low speed until just combined.
6️⃣ Fold in Pineapple
Gently fold in well-drained crushed pineapple.
7️⃣ Bake
Pour batter into prepared pan. Bake 70–80 minutes, or until a toothpick inserted comes out clean. If browning too quickly, tent with foil.
8️⃣ Cool
Let cake cool in pan for 15–20 minutes. Invert onto wire rack to cool completely.
9️⃣ Make Glaze
Whisk powdered sugar, pineapple juice, and vanilla until smooth. Adjust with more sugar (thicker) or juice (thinner).
🔟 Finish
Drizzle glaze over cooled cake. Allow to set before slicing.
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If you're looking for a truly indulgent dessert that combines the buttery richness of a classic pound cake with the tropical burst of pineapple, this Pineapple Cream Cheese Pound Cake recipe is a must-try. The use of cream cheese alongside butter not only adds moisture but also a slight tang that perfectly balances the sweetness of the pineapple and sugar. This creates a tender crumb that melts in your mouth. When preparing your cake, make sure to use well-drained crushed pineapple to avoid adding excess moisture, which could affect the cake's texture. You can elevate this cake even further by freshly crushing pineapple if possible, for the most vibrant flavor. The white glaze made from powdered sugar mixed with reserved pineapple juice enhances the tropical notes and adds a shiny, sweet finish without overwhelming the cake. This recipe also offers flexibility. For example, you can incorporate shredded coconut into the batter for extra texture, or sprinkle toasted coconut on top of the glaze for an eye-catching crunch. Additionally, substituting vanilla extract with almond extract creates a subtle, nutty undertone that many find irresistible. Baking tips: to ensure your cake bakes evenly, check it at 70 minutes with a toothpick, but be prepared to tent it with foil if it browns too quickly on top. Cooling the cake in the pan for 15–20 minutes before inverting helps maintain its shape and prevent cracking. This cake is not only perfect for holiday celebrations but also a delightful treat for casual family gatherings or potlucks. It's easy to slice into about 12 generous pieces—ideal for sharing. Serve it with a cup of tea or coffee to complement the cake's rich flavors. For those experimenting with pineapple desserts, the combination of cream cheese and pineapple is a timeless classic that’s always a crowd-pleaser. This recipe offers a perfect balance of tropical freshness and creamy, luscious texture that makes it one of the best pineapple cream cheese pound cakes you’ll ever enjoy.
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