Prepare your taste buds for an unforgettable dessert with this Heavenly Pineapple Cream Cheese Pound Cake. This rich and moist pound cake combines the classic buttery texture with tangy cream cheese and sweet crushed pineapple, creating a perfectly balanced flavor. Finished with a caramelized pineapple glaze, this cake is ideal for gatherings, holidays, or anytime you want a truly special homemade treat.
Why You’ll Love This Pineapple Cream Cheese Pound Cake
This pound cake stands out thanks to the combination of cream cheese and crushed pineapple. The cream cheese adds richness and moisture, while the pineapple brings a bright tropical flavor that keeps every bite tender and juicy. The caramel glaze soaks into the cake, adding an extra layer of indulgence.
Ingredients
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, well-drained
(reserve ¼ cup pineapple juice for the glaze)
For the Glaze
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup reserved pineapple juice
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Pan and Oven
Preheat the oven to 325°F (160°C). Grease and flour a 12-cup Bundt pan, making sure all crevices are well coated.
2. Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together until light and fluffy, about 3–5 minutes.
3. Add Sugar and Eggs
Gradually add the sugar, beating well until pale and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix the Batter
Add the dry ingredients to the wet mixture on low speed, mixing just until combined. Do not overmix.
6. Add Pineapple
Gently fold in the well-drained crushed pineapple until evenly distributed.
7. Bake
Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to remove air bubbles.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a skewer inserted in the center comes out clean.
8. Prepare the Glaze
While the cake bakes, melt the butter in a saucepan over medium heat. Add brown sugar and reserved pineapple juice, stirring until dissolved and gently bubbling. Remove from heat and stir in vanilla.
9. Glaze the Cake
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack. Poke small holes over the warm cake and slowly pour the glaze on top, allowing it to soak in.
Tips for Best Results
- All ingredients should be at room temperature for a smooth batter.
- Drain the pineapple very well to avoid excess moisture.
- Let the glaze set before slicing for clean, beautiful pieces.
Serving & Storage
Serve this pineapple cream cheese pound cake plain or with a dollop of whipped cream.
Store in an airtight container at room temperature for 3–4 days, refrigerate up to 1 week, or freeze slices for up to 3 months.
Recipe Summary
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Servings: 12–16
- Cuisine: American
- Category: Dessert
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Pineapple Cream Cheese Pound Cake
Ingredients
For the Pound Cake
- 1 cup 1 cup (2 sticks) unsalted butter, softened
- 8 ounces 8 ounces cream cheese, softened
- 3 cups 3 cups granulated sugar
- 5 large 5 large eggs, room temperature
- 3 cups 3 cups all-purpose flour, sifted
- 1 teaspoon 1 teaspoon baking powder
- ½ teaspoon ½ teaspoon salt
- 1 teaspoon 1 teaspoon vanilla extract
- 1 can 1 (20 ounce) can crushed pineapple, well-drained (reserve ¼ cup pineapple juice for the glaze)
For the Glaze
- ½ cup ½ cup (1 stick) unsalted butter
- 1 cup 1 cup packed light brown sugar
- ¼ cup ¼ cup reserved pineapple juice
- ½ teaspoon ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease and flour a 12-cup Bundt pan, making sure all crevices are well coated.
- In a large bowl, beat the softened butter and cream cheese together until light and fluffy, about 3-5 minutes.
- Gradually add the sugar, beating well until pale and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture on low speed, mixing just until combined. Do not overmix.
- Gently fold in the well-drained crushed pineapple until evenly distributed.
Baking
- Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to remove air bubbles. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a skewer inserted in the center comes out clean.
Preparation of Glaze
- While the cake bakes, melt the butter in a saucepan over medium heat. Add brown sugar and reserved pineapple juice, stirring until dissolved and gently bubbling. Remove from heat and stir in vanilla.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack. Poke small holes over the warm cake and slowly pour the glaze on top, allowing it to soak in.
