If you have a soft spot for rich, moist cakes with a tropical twist, you are going to adore this Pineapple Cream Cheese Pound Cake Recipe. This delightful cake blends the creamy tang of cream cheese with sweet, juicy pineapple, creating a moist, flavorful pound cake that feels like a warm hug in every bite. Whether you’re serving it for a special occasion or just because, this recipe guarantees a satisfying slice that’s bursting with sunshine and comfort.
Ingredients You’ll Need
Gathering the right ingredients is key to making a Pineapple Cream Cheese Pound Cake Recipe shine. Each component plays a vital role, from the creamy texture the cream cheese provides to the natural sweetness and moisture from crushed pineapple. These simple yet essential ingredients work together to create a beautifully balanced cake that’s tender and flavorful.
- Unsalted butter (1 cup or 2 sticks): Softened for easy creaming and rich buttery flavor.
- Cream cheese (8 oz): Adds moisture and a luscious creaminess.
- Granulated sugar (2 ½ cups): Sweetens the cake and tenderizes the crumb.
- Large eggs (6): At room temperature for better emulsification and rise.
- All-purpose flour (3 cups): Sifted for lightness and structure.
- Baking powder (½ teaspoon): Provides a slight lift without overpowering.
- Salt (½ teaspoon): Balances sweetness and enhances flavors.
- Crushed pineapple (1 cup, drained well): Brings bright tropical flavor and moisture.
- Pure vanilla extract (1 teaspoon): Infuses sweet warmth.
- Almond extract (½ teaspoon, optional): Adds a subtle nutty depth.
- Powdered sugar (1 cup): For the glaze, providing sweetness and smooth texture.
- Pineapple juice (2–3 tablespoons): From the drained pineapple, adds fruity tang to the glaze.
- Vanilla extract (½ teaspoon): Enhances the glaze flavor.
How to Make Pineapple Cream Cheese Pound Cake Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 325°F (163°C). To ensure your cake releases perfectly, grease your bundt or tube pan thoroughly and dust it with flour. This small step can save you from any sticky disasters and helps your cake develop a beautiful crust.
Step 2: Cream Butter and Cream Cheese with Sugar
In a large mixing bowl, cream together the softened unsalted butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air to give your pound cake a tender crumb while blending the rich flavors.
Step 3: Incorporate Eggs One at a Time
Next, add your room temperature eggs one by one, beating well after each addition. This technique ensures each egg is fully incorporated, which improves the cake’s structure and prevents curdling in the batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting adds air and helps evenly distribute the baking powder and salt, which is essential for an even rise.
Step 5: Alternate Adding Dry Ingredients and Pineapple
Begin by adding one-third of the dry ingredients to the wet mixture, blend gently, then add half of the drained crushed pineapple along with the vanilla and almond extracts. Repeat with the remaining dry ingredients and pineapple, finishing with the dry. Mixing just until combined prevents overworking, keeping the cake tender and moist.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes. Test doneness with a toothpick inserted into the center – it should come out clean or with a few moist crumbs. The baking time may vary based on your oven, so keep an eye on your masterpiece.
Step 7: Cool and Glaze the Cake
Once baked, allow your pound cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. While it cools, prepare the glaze by mixing powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle this luscious glaze over the cooled cake for an irresistible shine and extra burst of pineapple flavor.
How to Serve Pineapple Cream Cheese Pound Cake Recipe
Garnishes
Enhance your Pineapple Cream Cheese Pound Cake Recipe with simple garnishes like fresh pineapple wedges or a sprinkle of toasted coconut. These add texture and make the presentation pop, emphasizing the tropical notes of the cake beautifully.
Side Dishes
This pound cake pairs delightfully with a dollop of whipped cream or a scoop of vanilla ice cream, balancing the sweet and tangy flavors perfectly. For a refreshing contrast, serve alongside freshly brewed coffee or a chilled glass of sweet white wine.
Creative Ways to Present
For celebrations, slice the cake and layer it with pineapple compote and whipped cream for an elegant trifle. Alternatively, cut into cubes for skewers with fresh fruit and mint for a fun, handheld dessert experience. The Pineapple Cream Cheese Pound Cake Recipe is versatile enough to wow in many formats!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh, making it just as delicious the next day.
Freezing
For longer storage, freeze the pound cake wrapped securely in plastic wrap and foil for up to 3 months. Thaw it overnight in the refrigerator before serving, and refresh with a light drizzle of glaze or fresh fruit if desired.
Reheating
Warm up slices gently in the microwave for 15-20 seconds or in a low oven for about 10 minutes to revive that fresh-baked feeling. Reheated cake paired with a scoop of ice cream is pure comfort food heaven.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely! This recipe calls for crushed pineapple drained well, which is typically canned. Just ensure you squeeze out excess juice to prevent the batter from becoming too wet.
What if I don’t have cream cheese?
Cream cheese is a signature ingredient for that rich, velvety texture, but you can try substituting with sour cream or Greek yogurt for a slightly different but still moist result.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup and contains xanthan gum. The texture might vary slightly but should still be delicious.
How should I store the glazed cake?
Once glazed, keep the cake covered loosely with plastic wrap or in a cake dome to prevent the glaze from drying out. Store at room temperature or in the refrigerator depending on your climate.
Is the almond extract necessary?
It’s optional but highly recommended. The almond extract adds a wonderful depth and complements the pineapple’s tropical sweetness. If you prefer, you can omit it without sacrificing the overall flavor.
Final Thoughts
Once you try this Pineapple Cream Cheese Pound Cake Recipe, it’s sure to become a treasured favorite in your baking repertoire. Its perfect balance of creamy, sweet, and tropical flavors makes it a standout dessert for any occasion. So, grab your ingredients, get your oven ready, and treat yourself to a slice of sunshine!
Print
Pineapple Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Cream Cheese Pound Cake is a rich, moist dessert combining the classic buttery pound cake with the tropical sweetness of crushed pineapple. Cream cheese adds a tender texture and subtle tang, while a light pineapple glaze finishes it off beautifully. Perfect for any occasion, this cake offers a delightful balance of flavors and a smooth, dense crumb.
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, drained well
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (from the drained crushed pineapple)
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to ensure the cake doesn’t stick during baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to blend evenly and remove lumps.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Add Flavorings and Pineapple: Fold in the drained crushed pineapple, vanilla extract, and almond extract (if using) gently until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared bundt or tube pan. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Cooling is essential for the glaze to set correctly.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a sweet, tangy finish.
Notes
- Ensure the crushed pineapple is well drained to prevent excess moisture in the batter.
- Room temperature ingredients help create a smooth batter and improve cake texture.
- The almond extract is optional but adds a nice complementary flavor to the pineapple.
- You can substitute half of the all-purpose flour with cake flour for a lighter crumb.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake pairs wonderfully with a cup of tea or coffee for an afternoon treat.
