If you’re searching for a luscious dessert that feels like a tropical hug wrapped in buttery sweetness, look no further than this Pineapple Cream Cheese Pound Cake Recipe. It’s the perfect combination of moist, dense pound cake enriched with tangy cream cheese and bright bursts of pineapple, creating a symphony of flavors that will delight your taste buds. This cake is especially wonderful when you want a rich bite of comfort with a refreshing twist, making it an absolute showstopper for any occasion.
Ingredients You’ll Need
Gathering simple yet essential ingredients lays the foundation for this delicious Pineapple Cream Cheese Pound Cake Recipe. Each component plays a specific role, whether it’s building texture, infusing moisture, or enhancing that tropical flavor burst that makes this cake unforgettable.
- Unsalted butter (3 sticks, softened): Provides rich creaminess and the perfect tender crumb.
- Lite brown sugar (1 1/2 cups): Adds a subtle caramel undertone and keeps the cake moist.
- Cream cheese (1 8-ounce package, softened): Gives the pound cake its signature creamy tang and dense texture.
- Regular sugar (1 cup): Balances sweetness and contributes to proper browning.
- Eggs (5): Bind the ingredients and add structure and richness.
- Pure vanilla extract (1 tablespoon): Enhances all the flavors with warm, fragrant notes.
- Buttermilk (1 cup): Introduces tender acidity and moistness for a soft bite.
- Sour cream (1/2 cup): Builds richness and keeps the cake incredibly moist.
- Crushed pineapple (1 cup, drained): Brings a burst of sweet-tart tropical flavor and adds moisture.
- Swans Down cake flour (3 cups) or all-purpose flour: Creates the perfect soft yet sturdy cake crumb.
- Baking powder (1 tablespoon): Ensures gentle rise and lightness.
- Salt (1/2 teaspoon): Balances sweetness and enhances flavor depth.
- Powdered sugar (2 cups): For the glossy, sweet icing that ties the cake together.
- Melted butter (2 tablespoons): Adds richness to the icing and smooth texture.
- Crushed pineapple (2 tablespoons for icing): Gives the glaze a fresh pineapple punch.
- Pineapple juice (to taste): Adjusts icing consistency while enhancing tropical notes.
How to Make Pineapple Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C), the perfect moderate temperature for slow, even baking. Grease and flour either a bundt pan or a 9×13-inch cake pan to ensure your cake releases effortlessly after baking. This step sets you up for a beautiful presentation and easy serving.
Step 2: Cream Butter, Cream Cheese, and Sugars
In a large mixing bowl, beat the softened butter, cream cheese, and regular sugar together until smooth and creamy. Then add the lite brown sugar and continue mixing until you have an even, luscious batter. This base makes the cake incredibly tender while combining tangy cream cheese richness with buttery sweetness.
Step 3: Add Eggs and Vanilla
One at a time, mix in the eggs, ensuring each is fully incorporated before adding the next. This careful process helps build structure and avoid curdling. Stir in the vanilla extract until everything is perfectly smooth and fragrant. These ingredients are the magic that binds your cake into a rich, cohesive delight.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the cake flour, baking powder, and salt. Preparing the dry ingredients separately ensures that your leavening agents are evenly distributed, which is vital for a consistent rise and tender crumb in this Pineapple Cream Cheese Pound Cake Recipe.
Step 5: Combine Wet and Dry Ingredients Alternately
Gradually add the dry ingredient mixture to the wet batter, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients and mix just until combined—the gentlest touch here keeps your cake perfectly moist without overworking the batter.
Step 6: Fold in the Crushed Pineapple
Gently fold in the well-drained crushed pineapple, spreading little pops of juicy pineapple evenly throughout the batter. This step infuses every slice with bright, tropical notes that balance the creamy richness.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 1 hour at 325°F, but start checking around 55 minutes by inserting a toothpick in the center. When it comes out clean with a few moist crumbs, your cake is ready to shine.
Step 8: Prepare the Pineapple Icing
While the cake bakes, whisk together powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice until you get a smooth, glossy icing. This luscious glaze enhances the cake’s tropical flavor and adds just the right amount of sweetness and moisture on top.
Step 9: Cool and Glaze
Allow the cake to cool in the pan for 10 minutes so it sets a bit, then transfer it carefully to a wire rack. While still slightly warm, drizzle the prepared icing all over the cake, letting it cascade down the sides for an irresistible finish.
How to Serve Pineapple Cream Cheese Pound Cake Recipe
Garnishes
Enhance your Pineapple Cream Cheese Pound Cake Recipe by topping slices with toasted coconut flakes or a sprig of fresh mint. These accents don’t just add visual appeal but provide texture contrast and a hint of freshness that elevate the overall eating experience.
Side Dishes
This pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream. If you’re feeling adventurous, serve it alongside a tangy berry compote or a simple fresh fruit salad to balance richness with bright fruity flavors.
Creative Ways to Present
Looking to wow your guests? Slice the pound cake into mini squares and serve on skewers with pineapple chunks and maraschino cherries for fun pineapple kabobs. Or plate individual cake slices with a drizzle of coconut caramel sauce for a unique tropical twist everyone will remember.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pineapple Cream Cheese Pound Cake Recipe tightly in plastic wrap or keep it in an airtight container. Stored properly, it remains moist and delicious for up to 4 days at room temperature or about a week in the refrigerator.
Freezing
You can freeze this pound cake for longer storage by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn. When frozen correctly, the cake maintains its flavor and texture for up to 3 months—a great way to have a special treat ready whenever you want.
Reheating
To enjoy the cake as if freshly baked, warm slices gently in the microwave for 15 to 20 seconds or in a low oven for 5 to 10 minutes. This little touch revives the cake’s softness and intensifies the pineapple aroma, making every bite glow with fresh-baked charm.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh, crushed pineapple works beautifully as long as it is well-drained to avoid adding too much moisture that could affect the cake’s texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Is it possible to make this cake gluten-free?
Yes, try using a gluten-free flour blend that is designed for baking pound cakes, but be aware the texture may differ slightly from the classic version.
How long will the cake stay moist?
This cake stays moist for up to 4 days at room temperature, thanks to cream cheese, sour cream, and pineapple, which all add tender moisture to the crumb.
Can I make this cake in advance for a party?
Definitely! This Pineapple Cream Cheese Pound Cake Recipe is ideal for making ahead. Bake it the day before to allow flavors to meld, then refrigerate and add the icing just before serving for a beautifully fresh finish.
Final Thoughts
There is something incredibly comforting and celebratory about this Pineapple Cream Cheese Pound Cake Recipe. From the first tender bite bursting with pineapple sweetness and creamy richness to the last crumb, it’s a dessert that invites joy and togetherness. I truly encourage you to try making this cake and share it with those you love—it’s bound to become a treasured favorite in your recipe collection.
Print
Pineapple Cream Cheese Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Cream Cheese Pound Cake is a moist, rich dessert combining the tangy sweetness of crushed pineapple with creamy cream cheese. Baked to golden perfection and topped with a luscious pineapple-infused icing, this cake is perfect for gatherings and special occasions.
Ingredients
For the Cake:
- 3 sticks unsalted butter, softened (about 12 tablespoons)
- 1 1/2 cups lite brown sugar
- 1 (8-ounce) package cream cheese, softened
- 1 cup regular sugar
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup crushed pineapple, well drained
- 3 cups Swans Down Cake Flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons crushed pineapple
- Pineapple juice, to taste (about 1-2 tablespoons)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan to ensure the cake doesn’t stick.
- Cream butter, cream cheese, and sugars: In a large mixing bowl, beat together the softened butter, cream cheese, and regular sugar until the mixture is smooth and creamy. Then add the lite brown sugar and continue beating until well combined.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition to keep the batter smooth. Stir in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Alternate mixing wet and dry: Gradually add the flour mixture to the wet ingredients alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in pineapple: Carefully fold the well-drained crushed pineapple into the batter for bursts of juicy sweetness.
- Bake the cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake at 325°F for about 1 hour. Check doneness with a toothpick starting at 55 minutes; it should come out clean when the cake is done.
- Prepare the icing: While the cake bakes, mix the powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice in a small bowl until smooth and spreadable.
- Cool and glaze: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the pineapple icing evenly over the cooled cake for added flavor and moisture.
Notes
- Ensure pineapple is thoroughly drained to avoid excess moisture causing a soggy cake.
- Use cake flour for a lighter, tender crumb; all-purpose flour can be substituted but may make the cake denser.
- For a stronger pineapple flavor, add a teaspoon of pineapple extract to the batter or icing.
- Check the cake a little before 1 hour as oven temperatures vary and overbaking can dry out the pound cake.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate up to 1 week.
