Pineapple Cream Cheese Pound Cake Recipe Sweet Symphony

Baking this delightful pineapple cream cheese pound cake brings pure magic into your kitchen.

Sweet tropical notes dance through a rich, velvety batter.

Creamy cheese adds unexpected depth to each tender crumb.

Soft and luxurious textures promise a memorable dessert experience.

Warm aromas will drift through your home, inviting everyone to the table.

Comfort and indulgence blend perfectly in this crowd-pleasing treat.

You’ll want to slice into this golden masterpiece and savor every delectable bite.

How to Prepare a Pineapple Cream Cheese Pound Cake

Step 1: Prep Your Baking Station

Warm up the oven to 325F (165C). Coat a 10-inch Bundt pan with butter and flour to prevent sticking.

Step 2: Create Creamy Cake Base

• Softened butter
• Cream cheese

Beat until silky smooth. Gradually sprinkle in sugar while mixing until the mixture becomes light and airy.

Add eggs one at a time, ensuring each is fully incorporated.

• All-purpose flour
• Baking powder
• Salt

Gently fold dry ingredients into the wet mixture. Mix until just combined.

• Crushed pineapple
• Vanilla extract
• Almond extract (optional)

Step 3: Bake To Golden Perfection

Transfer batter to the prepared pan, smoothing the top with a spatula. Slide into the preheated oven and bake for 75-85 minutes. Check doneness by inserting a toothpick- it should come out clean.

Let cake rest in the pan for 10 minutes, then carefully flip onto a wire rack to cool completely.

Step 4: Craft A Luxurious Glaze

• Powdered sugar
• Pineapple juice
• Vanilla extract

Adjust consistency by adding more juice or sugar as needed.

Step 5: Dress The Cake

Once cake has cooled, drizzle glaze generously over the top, allowing it to cascade down the sides.

Step 6: Serve And Savor

Slice the cake and serve. Pairs beautifully with a warm cup of coffee or tea. Tropical paradise awaits!

Baking Tips for Pineapple Cream Cheese Pound Cake

• Measure Ingredients Precisely: Use exact measurements for flour, sugar, and pineapple to ensure the cake's perfect texture and moisture balance.
• Soften Ingredients Strategically: Allow butter, cream cheese, and eggs to reach room temperature before mixing to create a smoother, more uniform batter.
• Check Cake Doneness Carefully: Insert a toothpick near the center of the cake; if it comes out clean with just a few moist crumbs, the cake is perfectly baked.
• Adjust Glaze Consistency Smartly: Add pineapple juice or powdered sugar gradually to create a drizzling glaze that's neither too runny nor too thick.
• Store Cake Correctly: Keep the pound cake covered at room temperature for 3-4 days, or refrigerate for up to a week to maintain its freshness and flavor.

Storing and Reheating Pound Cake the Smart Way

• Store leftover cake in an airtight container in the refrigerator for up to 5 days to maintain moisture and freshness.
• Cover the cake with plastic wrap or aluminum foil before storing to prevent it from drying out or absorbing other food odors.
• Warm individual slices in the microwave for 10-15 seconds on medium power, or let the cake sit at room temperature for 30 minutes before serving to restore its soft texture.
• Wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Pairing Ideas for Pineapple Cream Cheese Pound Cake

• Sip refreshing chilled coconut water or light white sangria to complement the cake's sweet tropical notes and enhance its pineapple essence.
• Serve alongside creamy vanilla bean ice cream or tangy lemon sorbet to balance the cake's rich, dense texture and provide a cool, contrasting experience.
• Match with smooth Hawaiian Kona coffee or delicate jasmine green tea to bring out the cake's subtle pineapple and almond extract undertones, creating a harmonious flavor profile.
• Sprinkle toasted macadamia nuts or coconut flakes around the cake plate to add complementary tropical crunch and introduce an extra layer of texture and island-inspired flavor.

Variations to Make the Pound Cake Your Own

• Gluten-Free Paradise: Replace wheat flour with almond or coconut flour to create a celiac-friendly version that maintains the cake's rich, moist texture.
• Tropical Vegan Delight: Swap eggs with mashed banana or applesauce, use vegan butter, and choose dairy-free cream cheese to craft a plant-based pound cake perfect for those avoiding animal products.
• Low-Sugar Wellness Option: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the cake's delectable pineapple essence.
• Dairy-Reduced Alternative: Use Greek yogurt instead of cream cheese and replace butter with coconut oil, creating a lighter version that still delivers incredible flavor and moisture.

Answers to Pineapple Pound Cake FAQs

• Why does this recipe use both butter and cream cheese?

The combination creates an incredibly moist, rich texture with a subtle tangy flavor that makes the pound cake extra tender and delicious.

• Can I use fresh or canned pineapple for this recipe?

Canned crushed pineapple works best because it’s already broken down and provides consistent moisture. Fresh pineapple might make the cake too wet and change the texture.

• How do I know if I've mixed the batter correctly?

The batter should look smooth and pale yellow, with no lumps of butter or cream cheese. When you add dry ingredients, mix just until combined to prevent overmixing, which can make the cake tough.

• Why is the oven temperature set at 325F instead of a standard 350F?

The lower temperature helps the cake bake more evenly, preventing dry edges while ensuring the center cooks thoroughly, which is crucial for a dense pound cake.

Why Pineapple Cream Cheese Pound Cake Is a Southern Staple

• Bursts with sweet pineapple flavor that transforms a classic pound cake into a delightful tropical treat.
• Takes just under 2 hours from start to finish, making it perfect for weekend baking with kids or during family gatherings.
• Requires basic baking skills and simple ingredients, ensuring even novice bakers can create a stunning dessert that looks and tastes impressive.
• Works brilliantly as a breakfast pastry, afternoon snack, or elegant dessert, complemented perfectly by coffee or tea.

Ingredients for Pineapple Cream Cheese Pound Cake

• Butter, Cream Cheese: Provide rich, smooth texture and deep flavor to the cake, with butter best when softened and cream cheese at room temperature.
• Granulated Sugar: Adds sweetness and helps create a tender cake structure.
• Eggs: Bind ingredients and create structure, with room temperature eggs recommended for better mixing.

• All-Purpose Flour: Primary structure for the cake, provides necessary weight and stability.
• Baking Powder: Helps cake rise and creates light, fluffy texture.
• Salt: Enhances overall flavor and balances sweetness.

• Crushed Pineapple: Adds natural sweetness, moisture, and unique tropical flavor, best when well-drained.
• Vanilla Extract: Provides classic bakery depth and warmth to the cake.
• Almond Extract: Optional ingredient that adds subtle nutty complexity.

• Powdered Sugar, Pineapple Juice, Vanilla Extract: Create a smooth, sweet drizzle that complements the cake's pineapple flavor.

Pineapple Cream Cheese Pound Cake Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Sweet pineapple cream cheese pound cake delivers tropical paradise on a plate, blending rich textures with tangy-sweet flavors. Moist crumb and creamy frosting promise delightful indulgence for dessert enthusiasts seeking a memorable culinary escape.

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Ingredients

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Cake Base Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients:

• 1 ½ cups (340 grams) unsalted butter, softened
• 8 ounces (226 grams) cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

Glaze Ingredients:

• 1 cup powdered sugar
• 2 to 3 tablespoons pineapple juice (reserved from crushed pineapple)
• ¼ teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by warming it to 325F (165C). Meticulously coat a 10-inch Bundt or tube pan with grease and a light flour dusting.
2. Create a velvety base by thoroughly blending softened butter and cream cheese until uniformly smooth. Gradually incorporate granulated sugar, whipping until the mixture transforms into a light, airy texture.
3. Introduce eggs individually, ensuring each is fully integrated before adding the next. Separately, sift flour, baking powder, and salt together.
4. Gently fold dry ingredients into the creamy mixture, maintaining a delicate touch to prevent overmixing. Incorporate crushed pineapple, vanilla, and almond extract, stirring until just combined.
5. Transfer the batter into the prepared pan, carefully leveling the surface with a spatula. Position in the preheated oven and bake for 75-85 minutes.
6. Verify doneness by inserting a toothpick into the center – it should emerge clean. Allow the cake to rest in the pan for 10 minutes before inverting onto a wire rack.
7. Craft a silky glaze by whisking powdered sugar with pineapple juice and vanilla extract. Adjust consistency as needed by adding more liquid or sugar.
8. Once the cake has completely cooled, artfully drizzle the glaze, allowing it to cascade down the sides.
9. Slice and serve, ideally accompanied by a warm beverage for a delightful culinary experience.

Notes

• Soften butter and cream cheese at room temperature for at least 30 minutes to ensure smooth, lump-free mixing and optimal cake texture.
• Drain crushed pineapple thoroughly to prevent excess moisture from making the cake dense or soggy.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add 1 teaspoon of xanthan gum to maintain cake structure.
• Toast chopped nuts like pecans or walnuts and fold them into the batter for added crunch and depth of flavor, complementing the pineapple’s sweetness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 475
• Sugar: 40 g
• Sodium: 170 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 115 mg