Description
This Pineapple Cream Cheese Pound Cake is rich, buttery, and incredibly moist, thanks to the perfect blend of cream cheese and crushed pineapple. Infused with vanilla and almond extract, this cake delivers a tropical sweetness in every bite. A luscious pineapple glaze enhances the flavor, making it perfect for special occasions, potlucks, or an indulgent treat.
Ingredients
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
Instructions
- Preheat & Prepare:
- Preheat oven to 325°F (160°C).
- Grease and flour a bundt or tube pan to prevent sticking.
- Cream Butter & Sugar:
- In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (3-4 minutes).
- Incorporate Eggs:
- Add eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients:
- In a separate bowl, sift together flour, baking powder, and salt.
- Combine Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the drained crushed pineapple.
- Start and end with the dry ingredients.
- Mix in vanilla and almond extract just until combined.
- Bake:
- Pour the batter into the prepared pan.
- Bake for 1 hour 15 minutes – 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.
- Adjust the consistency if needed.
- Glaze & Serve:
- Drizzle the pineapple glaze over the cooled cake.
- Let it set before slicing and serving.
Notes
For a lighter texture, avoid overmixing the batter.
To prevent sticking, grease and flour the pan thoroughly or use a baking spray with flour.
Storing: Keep at room temperature for 3 days, refrigerated for up to 5 days, or freeze slices for up to 3 months.
For extra flavor, try adding coconut flakes or a hint of lemon extract.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes – 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 12 servings
- Calories: 420 kcal
