Pineapple Cream Cheese Pound Cake 🍍🍰
If you’re craving a **moist, rich dessert with a tropical twist**, look no further than this **Pineapple Cream Cheese Pound Cake**. The combination of tangy cream cheese, sweet pineapple, and buttery pound cake creates a melt-in-your-mouth treat that’s perfect for holidays, potlucks, or simply enjoying with a cup of coffee.
Why This Cake is a Must-Try
Classic pound cake is a comfort food favorite, but adding pineapple and cream cheese takes it to a whole new level. The **cream cheese makes the cake soft and tender**, while pineapple brings a burst of **sweetness and tropical flavor**. Topped with a light glaze, this cake is elegant enough for celebrations yet easy enough for everyday baking.
Ingredients
For the Cake
- **1 ½ cups** unsalted **butter**, softened
- **8 oz** **cream cheese**, softened
- **3 cups** granulated **sugar**
- **6 large eggs**
- **3 cups** all-purpose **flour**
- **½ teaspoon** baking powder
- **½ teaspoon** salt
- **1 teaspoon** vanilla extract
- **1 cup** crushed **pineapple**, **well-drained**
Optional Glaze
- **1 cup** powdered **sugar**
- **2–3 tablespoons** **pineapple juice** (reserved from draining)
Instructions
- Preheat and PreparePreheat oven to **325°F (163°C)**. Generously **grease and flour** a 10-inch Bundt or tube pan.
- Cream the Butter and CheeseIn a large bowl, beat softened **butter** and **cream cheese** until smooth and creamy.
- Add Sugar and EggsGradually add **sugar** and beat until the mixture is light and fluffy. Mix in **eggs one at a time**, ensuring each is fully incorporated before adding the next.
- Combine Dry IngredientsIn a separate bowl, whisk **flour**, **baking powder**, and **salt**. Slowly add the dry ingredients to the wet mixture, mixing **just until combined** (do not overmix).
- Fold in FlavorGently fold in the **vanilla extract** and the **well-drained crushed pineapple**.
- Bake the CakePour batter into the prepared pan and bake for **70–80 minutes**, or until a toothpick inserted in the center comes out clean.
- Cool and GlazeLet the cake cool in the pan for **10 minutes**, then invert it onto a wire rack to cool completely. If desired, whisk powdered sugar with pineapple juice and drizzle over the cooled cake.
Tips and Variations 💡
- **Extra Moisture:** **Don’t skip draining the pineapple well**—excess juice can make the cake dense.
- **Flavor Boost:** Add **shredded coconut** for an extra tropical touch or **chopped pecans** for crunch.
- **Simple Finish:** Dust with **powdered sugar** instead of glaze for an elegant, less sweet presentation.
- **Make Ahead:** This cake **tastes even better the next day** as the flavors deepen and meld.
This **Pineapple Cream Cheese Pound Cake** is a sweet, rich dessert that’s guaranteed to impress. With its soft texture, tropical flavor, and creamy undertones, it’s a recipe you’ll want to bake again and again.