Pineapple Cream Cheese Pound Cake Recipe

If you’re looking for a show-stopping dessert that’s bursting with tropical flavor and creamy richness, the Pineapple Cream Cheese Pound Cake Recipe is the answer to your cravings. This moist, dense pound cake delivers the perfect harmony of buttery sweetness and tangy pineapple notes, all elevated by a luscious cream cheese base. Each bite melts in your mouth with the tender crumb and just the right hint of juicy pineapple that makes this cake feel like a special occasion treat you’ll want to bake again and again.

Ingredients You’ll Need

This Pineapple Cream Cheese Pound Cake Recipe calls for simple, pantry-friendly ingredients that come together to create an extraordinary cake. Each ingredient plays an important role, whether it’s providing richness, moisture, flavor, or structure to the final dessert.

• Unsalted butter: Using softened butter ensures the cake’s crumb stays tender and rich without extra saltiness.
• Lite brown sugar: Adds subtle caramel notes and moisture to keep the cake soft.
• Cream cheese: Brings a velvety creaminess that makes this pound cake uniquely moist and flavorful.
• Regular sugar: Balances sweetness and helps with the cake’s texture.
• Eggs: Provide structure and bind the ingredients while enriching the cake.
• Pure vanilla extract: Adds a warm, aromatic depth that complements the pineapple.
• Buttermilk: Contributes a slight tang and tender crumb through its acidity.
• Sour cream: Ensures extra moistness and richness.
• Crushed pineapple: Drained well to avoid extra moisture but packed with sweet tropical flavor.
• Swans Down Cake Flour (or all-purpose flour): Cake flour yields a lighter crumb, but all-purpose works well if needed.
• Baking powder: Helps the cake rise for a fluffy texture.
• Salt: Enhances all the flavors and balances the sweetness.
• Powdered sugar: For a smooth, sweet icing.
• Melted butter: Added to the icing for richness and smoothness.
• Additional crushed pineapple and pineapple juice: Mix into the icing for that signature tropical zest.

How to Make Pineapple Cream Cheese Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 325°F (163°C). Grab your favorite bundt pan or a 9×13-inch cake pan and grease it well, then lightly flour it. This step makes sure your beautiful cake releases easily and retains its perfect shape.

Step 2: Cream the Butter, Cream Cheese, and Sugars

In a large bowl, beat the softened unsalted butter, cream cheese, and regular sugar until the mixture is smooth and creamy. Then add the lite brown sugar and keep mixing until everything is fully blended. This creates a luxuriously rich base that makes your pound cake irresistibly tender.

Step 3: Add Eggs and Vanilla Gradually

One by one, add the eggs to the mixture, beating well after each addition so they’re fully incorporated. Stir in the pure vanilla extract to infuse your cake with that comforting, warm flavor that pairs beautifully with pineapple.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the cake flour, baking powder, and salt. This dry mix ensures even distribution of leavening and seasoning throughout the batter and helps the cake rise perfectly.

Step 5: Alternate Adding Dry and Wet Ingredients

Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter; this keeps your cake delightfully tender.

Step 6: Fold in Crushed Pineapple

Gently fold in the well-drained crushed pineapple. This little burst of tropical sweetness is what truly elevates this pound cake above ordinary versions, giving each slice juicy flavor and moisture without sogginess.

Step 7: Bake Your Pound Cake

Pour the batter into your prepared pan and smooth the top. Bake in the oven for about an hour, starting to check at 55 minutes with a toothpick to ensure it’s perfectly done. Every oven is different, so keep an eye out for that golden crust!

Step 8: Prepare the Pineapple Icing

While the cake cools, whip up the icing by mixing powdered sugar with melted butter, crushed pineapple, and a splash of pineapple juice. This sweet glaze will add a finishing touch of tropical flair and shine once drizzled over your cake.

Step 9: Cool and Frost the Cake

Allow your cake to cool completely before drizzling the pineapple icing over the top. This final step seals in moisture and adds that irresistible glaze that makes the Pineapple Cream Cheese Pound Cake Recipe so memorable.

How to Serve Pineapple Cream Cheese Pound Cake Recipe

Garnishes

A sprinkle of toasted coconut flakes or thinly sliced almonds on top of the pineapple icing adds a wonderful crunch and tropical vibe that pairs perfectly with the cake’s flavors. Fresh pineapple wedges or a few mint leaves also make bright, beautiful garnishes.

Side Dishes

Serve this cake alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent treat. A fruity salsa or compote of fresh berries can add an extra burst of freshness that balances the rich cream cheese and sweet pineapple.

Creative Ways to Present

For a party or special occasion, slice the pound cake and layer it in parfait glasses with pineapple chunks and whipped cream for a quick and elegant trifle. You could also serve mini bundt cakes or loaf pans for individual servings that look gorgeous on the table.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pineapple Cream Cheese Pound Cake Recipe tightly in plastic wrap or store in an airtight container to keep it fresh. It will stay moist and delicious at room temperature for up to three days.

Freezing

If you want to enjoy this cake later, you can freeze it well-wrapped. Slice before freezing for easy thawing. When you’re ready, simply thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To enjoy your pound cake warm, reheat slices gently in the microwave for about 15 seconds or warm them in a low oven (300°F) for 10 minutes. This brings back that freshly-baked feel and pairs perfectly with a scoop of ice cream.

FAQs

Can I use canned pineapple for the Pineapple Cream Cheese Pound Cake Recipe?

Yes, canned crushed pineapple works wonderfully for this recipe. Just be sure to drain it very well to avoid adding excess moisture that could affect the cake’s texture.

Is it okay to substitute all-purpose flour for cake flour?

Absolutely! While cake flour yields a lighter crumb, all-purpose flour will still deliver a delicious result. You might want to add a teaspoon of cornstarch to mimic cake flour’s softness.

Can I make this cake without sour cream?

You can substitute sour cream with Greek yogurt or even buttermilk if needed, but sour cream adds a wonderful creaminess and moisture that really enhances the cake’s texture.

How long does the Pineapple Cream Cheese Pound Cake Recipe keep fresh?

When stored properly, this cake stays fresh and moist for up to three days at room temperature and up to a week if refrigerated in an airtight container.

Can I double this recipe for a larger cake?

Yes, you can double the recipe. Just make sure you have a large enough pan or split the batter into two pans and adjust the baking time accordingly.

Final Thoughts

This Pineapple Cream Cheese Pound Cake Recipe is truly a treasure to keep in your baking repertoire. It’s the kind of dessert that feels like a warm hug in cake form — full of comforting cream cheese richness with bright tropical pineapple sweetness. Whether you’re baking for a special occasion or just to brighten your week, this pound cake promises smiles with every bite. Trust me, once you try it, it will become a favorite you’ll want to share over and over again.

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