Pineapple Cream Cheese Pound Cake

Pineapple Cream Cheese Pound Cake – Rich, Moist & Classic Southern Flavor

This Pineapple Cream Cheese Pound Cake is a rich, buttery dessert with a velvety texture and sweet pineapple flavor in every bite. The addition of cream cheese makes the crumb extra soft and moist, while crushed pineapple adds a gentle fruity brightness that sets this cake apart from traditional pound cake.

Perfect for holidays, Sunday dinners, church gatherings, or coffee with friends, this old-fashioned pineapple pound cake is a timeless recipe that never goes out of style.

Why You’ll Love This Pineapple Pound Cake

• 🍍 Sweet, tropical pineapple flavor

• 🧀 Cream cheese creates a moist, tender crumb

• 🧈 Rich, buttery classic pound cake texture

• 🎉 Beautiful presentation for special occasions

• ☕ Perfect with coffee or tea

Ingredients

• 1½ cups unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp vanilla extract

• 1 cup crushed pineapple, well drained

How to Make Pineapple Cream Cheese Pound Cake

1. Preheat and prepare the pan
   Preheat your oven to 325°F (165°C). Generously grease a bundt pan to prevent sticking.

2. Cream butter and cream cheese
   In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.

3. Add sugar
   Gradually add the sugar and beat until light and fluffy. This step helps give the cake its soft texture.

4. Add eggs and vanilla
   Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt.

6. Mix batter
   Gradually add the dry ingredients to the batter, mixing just until combined. Gently fold in the well-drained crushed pineapple.

7. Bake
   Pour the batter into the prepared bundt pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool
   Let the cake cool in the pan for about 15 minutes, then carefully invert onto a wire rack and cool completely before serving.

Tips for the Best Pound Cake

• Drain the pineapple well to avoid excess moisture

• Use room temperature ingredients for a smoother batter

• Don’t overmix after adding flour to keep the cake tender

• Dust with powdered sugar or add a simple glaze for an elegant finish

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. This cake also freezes well for longer storage.