Description
Pineapple Cream Cheese Pound Cake is a rich, buttery dessert with a tropical twist that takes the classic pound cake to the next level. Combining the smooth tanginess of cream cheese with the sweet, juicy flavor of pineapple, this cake delivers an incredibly moist and tender crumb that melts in your mouth.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 2 1/2 cups granulated sugar
- 6 large eggs (room temperature)
- 1 cup crushed pineapple (drained slightly)
- 1 teaspoon vanilla extract
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or milk
Instructions
Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan thoroughly.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and mix for 5–7 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Gradually add dry ingredients into the batter, mixing on low speed. Fold in crushed pineapple and vanilla extract gently.
Pour batter into prepared pan and bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.
Allow cake to cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
Drizzle glaze over the cooled cake for extra sweetness and shine.
Notes
Do not overmix after adding flour, as this can make the cake dense. Also, avoid over-draining the pineapple—some juice helps maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: 480 kcal
- Sodium: 190 mg
- Protein: 6 g