Ohhh yes 😍 Pineapple Cream Cheese Pound Cake — rich, buttery, ultra-moist with little bursts of pineapple and that classic dense pound-cake crumb. This is a keeper.
🍍 Pineapple Cream Cheese Pound Cake
Serves 10–12
Ingredients
Cake
- 1 cup (2 sticks) 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 tsp pineapple extract (optional but amazing)
- 1 cup crushed pineapple, well drained
Optional Pineapple Glaze
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- ½ tsp vanilla or pineapple extract
Instructions
1️⃣ Prep
- Preheat oven to 325°F (165°C)
- Grease and flour a Bundt or tube pan
2️⃣ Cream the base
- Beat butter and cream cheese until smooth and fluffy (3–4 minutes)
- Gradually beat in sugar until light and creamy
3️⃣ Add eggs
- Add eggs one at a time, beating well after each
4️⃣ Dry ingredients
- Whisk flour, baking powder, and salt
- Add to batter slowly on low speed
5️⃣ Flavor & pineapple
- Mix in vanilla and pineapple extract
- Fold in well-drained crushed pineapple
6️⃣ Bake
- Pour batter into pan and smooth top
- Bake 75–85 minutes
- Cake is done when a toothpick comes out clean
7️⃣ Cool
- Cool in pan 15 minutes, then turn out onto rack
8️⃣ Glaze (optional but recommended)
- Whisk glaze ingredients
- Drizzle over cooled cake
🔥 Pro Tips (These Matter)
- Drain pineapple VERY well (press in a sieve or paper towels)
- Low & slow baking keeps it dense and moist
- Don’t overmix once flour is added
- Cake tastes even better the next day
Variations
🍒 Add maraschino cherries for a tropical twist
🥥 Add ½ cup shredded coconut
🍋 Add lemon zest for brightness
🍍 Use pineapple juice instead of milk in glaze for max flavor
If you want, I can give you:
✔️ Southern-style ultra-dense version
✔️ Loaf pan version
✔️ Cream cheese frosting instead of glaze
✔️ Coconut-pineapple pound cake
Just tell me 😌🍍🍰
