Pineapple Cream Cheese Pound Cake Recipe

If you love vibrant, moist cakes bursting with tropical charm, then this Pineapple Cream Cheese Pound Cake Recipe is going to be your new best friend in the kitchen. Imagine a tender, buttery pound cake with the creamy tang of cream cheese and the bright, juicy zing of pineapple woven through every bite. This cake is luxuriously soft and beautifully balanced between sweet and tangy, making it an irresistible centerpiece for any gathering or a perfect treat to brighten your afternoon. Once you try this Pineapple Cream Cheese Pound Cake Recipe, you’ll find it hard to reach for anything else when you want a truly comforting yet fresh-flavored dessert.

Ingredients You’ll Need

These ingredients come together simply but play essential roles in creating the perfect texture, moistness, and flavor in your cake. From the richness of cream cheese to the vibrant sweetness of pineapple, each component shines through in the final bake.

• Unsalted butter: Softened butter adds rich moisture and tender crumb to the cake.
• Lite brown sugar: Adds a subtle molasses warmth and contributes to the cake’s moistness.
• Cream cheese: Softened cream cheese lends a creamy tang and velvety texture.
• Regular sugar: Sweetens the cake without overpowering the pineapple flavor.
• Eggs: Bind the ingredients and help with structure and fluffiness.
• Pure vanilla extract: Enhances all the flavors subtly and beautifully.
• Buttermilk: Keeps the cake moist and tender with a slight tang.
• Sour cream: Contributes creaminess and richness.
• Crushed pineapple: Well-drained pineapple adds bursts of tropical sweetness and moisture.
• Swans Down Cake Flour: Or all-purpose flour ensures a light, fine crumb in the cake.
• Baking powder: Provides the lift to make the cake rise just right.
• Salt: Balances flavors and enhances the cake’s overall taste profile.
• Powdered sugar (for icing): Creates a smooth, sweet glaze.
• Melted butter (for icing): Adds richness and shine to the glaze.
• Pineapple juice (for icing): Brings extra pineapple flavor and helps achieve a perfect glaze consistency.

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). Grease and flour either a bundt pan or a 9×13-inch cake pan. This prep ensures the cake will come out cleanly with a smooth surface perfect for glazing later.

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

In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until the mixture is nice and smooth. Add the lite brown sugar and continue beating until everything is fully combined. This blend lays the rich, creamy foundation for the cake’s tender crumb and luscious flavor.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the pure vanilla extract until the batter is smooth and fragrant. This step builds volume and enriches the flavor profile.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together your cake flour, baking powder, and salt. This ensures the leavening is evenly distributed and the dry ingredients blend smoothly for a consistent cake texture.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Mix just until combined to avoid a tough cake—remember, gentle is the secret to pound cake perfection.

Step 6: Fold in the Crushed Pineapple

Carefully fold in the well-drained crushed pineapple, distributing it evenly throughout the batter. This little tropical treasure keeps the cake moist and gives it those delightful bursts of juicy sweetness.

Step 7: Bake the Cake

Pour your batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour at 325°F, but start checking with a toothpick around 55 minutes. When the toothpick comes out clean, your cake is perfectly baked—moist, tender, and just waiting to be glazed.

Step 8: Prepare the Pineapple Glaze

While your cake cools, mix powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice in a small bowl. Stir well until smooth and glossy—the perfect tropical glaze to drizzle on top and elevate the flavor to next-level deliciousness.

Step 9: Cool and Frost

Once the cake has cooled completely, drizzle the pineapple glaze generously over the top. This finishing touch keeps the cake moist and adds a delightful sheen that’s as beautiful to the eyes as the taste is to your palate.

How to Serve Pineapple Cream Cheese Pound Cake Recipe

Garnishes

A sprinkle of toasted coconut or a few fresh pineapple slices alongside the cake make stunning garnishes that enhance both the presentation and the tropical flavors. If you want a little extra pizzazz, a dollop of whipped cream topped with a maraschino cherry works wonderfully too.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a light fruit salad for those who want a refreshing counterpart. A cup of strong coffee or a fruity herbal tea also complements the flavor profile perfectly, making your dessert moment even more enjoyable.

Creative Ways to Present

Try slicing this pound cake and layering it with fresh whipped cream and berries for an effortless yet elegant trifle. You can also cut it into cubes and serve it as bite-sized dessert bites at parties. Wrapping individual slices in parchment and tying them with a ribbon makes a charming gift for friends and family.

Make Ahead and Storage

Storing Leftovers

You can store leftover Pineapple Cream Cheese Pound Cake Recipe in an airtight container at room temperature for up to 3 days, or keep it refrigerated to extend freshness for up to a week. This cake holds its moisture beautifully, so it’s still delightful when enjoyed days later.

Freezing

This pound cake freezes beautifully. Wrap the cake tightly in plastic wrap and then in foil or a freezer-safe bag. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture and flavor retention.

Reheating

If you prefer your cake slightly warm, gently heat slices in the microwave for about 10 to 15 seconds. This softens the cake and lightly releases the pineapple aroma. Avoid overheating to keep the cream cheese richness intact.

FAQs

Can I use canned pineapple with juice for the cake?

Yes! Just be sure to drain the pineapple very well so excess liquid doesn’t affect the cake’s texture. Using crushed pineapple packed in juice works perfectly when drained thoroughly.

What if I don’t have cake flour? Can I use all-purpose flour?

Absolutely, all-purpose flour is a fine substitute. If you want a lighter texture similar to cake flour, try replacing 2 tablespoons of the all-purpose flour with cornstarch per cup of flour.

Can this cake be made gluten-free?

With some adjustments, yes. Use a gluten-free all-purpose baking flour blend that includes xanthan gum to help achieve the right texture. Keep liquids consistent to avoid a soggy cake.

Is the glaze necessary?

The glaze adds a lovely burst of pineapple flavor and extra moisture, but if you prefer a less sweet finish, the cake is delicious on its own with maybe just a light dusting of powdered sugar.

Can I make this cake dairy-free?

To make a dairy-free version, substitute the butter and cream cheese with plant-based alternatives and replace buttermilk and sour cream with a mixture of plant milk and a splash of vinegar or lemon juice to maintain the tang.

Final Thoughts

There is something truly special about the Pineapple Cream Cheese Pound Cake Recipe that makes it a standout dessert for any occasion. Its tender crumb and tropical notes bring joy to every bite, and the velvety cream cheese adds an indulgent touch that feels like a warm hug. Whether you’re baking for family, friends, or yourself, this cake is sure to become a beloved classic. I can’t wait for you to try it and make it your own little slice of paradise!

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