Pineapple Cream Cheese Pound Cake

This Pineapple Cream Cheese Pound Cake is rich, buttery, and incredibly moist, thanks to the addition of cream cheese and crushed pineapple. The tropical sweetness of pineapple is beautifully balanced with a hint of vanilla and almond extract, while a luscious pineapple glaze adds the perfect finishing touch. This cake is ideal for special occasions, potlucks, or whenever I want a dessert that feels both comforting and indulgent.

Why I Love This Recipe

The combination of cream cheese and butter creates an ultra-moist and tender texture.

Crushed pineapple adds a natural sweetness and a slight tangy contrast.

The glaze enhances the pineapple flavor, making each bite irresistible.

It’s easy to make but looks and tastes impressive.

It stores well, so I can enjoy it for days after baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 ½ cups granulated sugar

6 large eggs, at room temperature

3 cups all-purpose flour, sifted

½ teaspoon baking powder

½ teaspoon salt

1 cup crushed pineapple (drained well)

1 teaspoon pure vanilla extract

½ teaspoon almond extract (optional)

For the Pineapple Glaze:

1 cup powdered sugar

2–3 tablespoons pineapple juice (from the drained crushed pineapple)

½ teaspoon vanilla extract

Directions

Preheat the oven to 325°F (160°C). Grease and flour a bundt or tube pan.

Cream the butter, cream cheese, and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Add eggs one at a time, beating well after each addition.

Sift the dry ingredients (flour, baking powder, and salt) in a separate bowl.

Gradually combine the dry ingredients with the butter mixture, alternating with the drained crushed pineapple. Start and end with the dry ingredients.

Mix in vanilla and almond extract (if using) until just combined.

Pour the batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prepare the glaze by whisking powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust consistency if needed.

Drizzle the glaze over the cooled cake, let it set, then slice and serve.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes – 1 hour 30 minutes

Total Time: 1 hour 45 minutes – 1 hour 50 minutes

Calories: Approximately 420 kcal per serving

Variations

Coconut Twist: Add ½ cup shredded coconut to the batter for extra tropical flavor.

Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for added texture.

Lemon-Pineapple: Replace vanilla extract with lemon extract for a citrusy kick.

Spiced Version: Add ½ teaspoon cinnamon and a pinch of nutmeg for a warm, spiced flavor.

Cream Cheese Swirl: Swirl a sweetened cream cheese mixture into the batter for a marble effect.

Storage and Reheating

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keep refrigerated for up to 5 days. Let it come to room temperature before serving.

Freezer: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Reheating: Warm slices in the microwave for about 10-15 seconds for a freshly baked taste.

Related Recipes:

• Homemade Pound Cake Recipe
• Strawberry Cheesecake Filling Pound Cake
• Sour Cream Pound Cake

FAQs

How do I prevent my pound cake from sticking to the pan?

Grease the bundt or tube pan thoroughly with butter and dust it with flour. Using a baking spray with flour also helps prevent sticking.

Can I use fresh pineapple instead of canned?

Yes, but make sure to finely chop it and drain any excess liquid to avoid making the batter too wet.

Why did my pound cake turn out dense?

Overmixing the batter can cause a dense texture. Mix just until the ingredients are combined for a lighter crumb.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors meld. Store it well-wrapped at room temperature or in the fridge.

What can I use instead of almond extract?

If almond extract isn’t your preference, simply leave it out or substitute it with an equal amount of vanilla extract.

Conclusion

This Pineapple Cream Cheese Pound Cake is a delightful treat that brings a tropical twist to a classic dessert. With its rich texture, sweet pineapple flavor, and creamy glaze, it’s perfect for any occasion. Whether I serve it fresh or enjoy it the next day, it’s always a crowd-pleaser.

---

📖 Recipe:

Print