Description
This Pineapple Cream Cheese Pound Cake delivers incredibly moist, dense perfection with tropical sweetness and tangy cream cheese. The cake stays tender for days, requires no frosting, and impresses everyone with its golden color and delicious flavor. Perfect for any occasion from casual family dinners to special celebrations.
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple in juice, well drained (reserve juice for glaze)
For the Optional Glaze:
2 cups powdered sugar
3–4 tablespoons reserved pineapple juice or milk
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 325°F. Position rack in lower third. Thoroughly grease 10-inch tube or Bundt pan with butter, then dust with flour, tapping out excess.
2. Bring butter, cream cheese, and eggs to room temperature (1-2 hours). Drain pineapple thoroughly, reserving 3-4 tablespoons juice. Pat pineapple gently with paper towels.
3. In large bowl, beat softened butter and cream cheese with wooden spoon or mixer on medium 3-4 minutes until smooth and fluffy. Scrape sides frequently.
4. Add sugar gradually (1 cup at a time), beating well after each addition. Continue 5-7 minutes total until light, fluffy, and pale yellow.
5. Add eggs one at a time, beating well after each until fully incorporated. Scrape bowl between additions.
6. Reduce speed to low. Add flour and salt gradually, stirring just until flour disappears. Don’t overmix – some lumps are fine.
7. Stir in vanilla and drained pineapple using rubber spatula, folding gently until evenly distributed.
8. Pour batter into prepared pan, spreading evenly. Tap pan on counter to release air bubbles. Smooth top.
9. Bake 75-90 minutes until golden brown and toothpick inserted in center comes out clean or with moist crumbs. Top should spring back when pressed.
10. Cool in pan on wire rack 15-20 minutes. Run knife around edges and center. Invert onto rack, then flip right-side up. Cool completely (2 hours).
11. Optional glaze: Whisk powdered sugar, pineapple juice, vanilla, and salt until smooth. Drizzle over cooled cake.
Notes
Room temperature ingredients are crucial – let everything sit out 1-2 hours minimum.
Don’t overmix after adding flour – mix just until flour disappears.
Drain pineapple well but don’t squeeze bone-dry – want some moisture.
10-inch tube or Bundt pan is essential – other sizes won’t work properly.
Cake actually improves on day two as flavors meld.
Store wrapped at room temperature up to 5 days – don’t refrigerate.
Freeze whole or sliced up to 3 months wrapped tightly.
Cracks on top are normal and don’t affect taste.
For loaf pans: use two 9×5-inch, reduce time to 50-60 minutes.
Full-fat brick cream cheese only – never whipped or low-fat.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 395
- Sugar: 42g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: pineapple cream cheese pound cake, tropical pound cake, moist pound cake, pineapple cake recipe