How to Make the Perfect Pineapple Cream Cheese Pound Cake

Craving a tropical twist on classic pound cake? This Pineapple Cream Cheese Pound Cake is a rich, moist dessert that’s both flavorful and visually stunning, thanks to its golden glaze. With just a few simple ingredients, you can bring a taste of paradise to your table. Below, we’ll guide you through each step, from ingredient selection to the final presentation.

Ingredients You’ll Need for Pineapple Cream Cheese Pound Cake

Here’s a breakdown of the ingredients you’ll need to create this cake, along with some tips on how to get the best results.

Unsalted Butter – Softened butter is essential for a moist texture. Look for high-quality butter to enhance the flavor.

Cream Cheese – Adding cream cheese gives this pound cake its characteristic tang and richness. Make sure it’s fully softened for a smooth batter.
Granulated Sugar – Granulated sugar provides sweetness and helps create a tender crumb. Measure carefully to avoid making the cake overly dense.
Eggs – Eggs bind the ingredients and contribute to the cake’s fluffy texture. Use large eggs at room temperature.

All-Purpose Flour – Choose all-purpose flour for a balanced texture. Measure it carefully, and sift if necessary to prevent clumping.
Baking Powder – Baking powder gives the cake a light lift, keeping it from becoming overly dense.
Salt – Salt balances the flavors and enhances the cake’s sweetness.

Vanilla Extract – Vanilla adds depth to the cake’s flavor. Choose a pure extract if possible.
Crushed Pineapple – Drain well to avoid adding extra moisture. The pineapple adds a tropical twist and complements the cream cheese.

For the Glaze:

Powdered Sugar – Powdered sugar is ideal for creating a smooth glaze with the perfect consistency.
Pineapple Juice – Use reserved juice from the crushed pineapple for a more cohesive flavor.
Cream Cheese – Softened cream cheese adds richness to the glaze, making it creamy and luscious.

Vanilla Extract (Optional) – Vanilla extract can deepen the flavor, making the glaze even more aromatic.

Each ingredient plays a crucial role, so be sure to measure and prepare everything in advance. Using fresh ingredients and following these tips will help you achieve a pound cake that’s perfectly textured and bursting with tropical flavor.

Step-by-Step Guide to Making Pineapple Cream Cheese Pound Cake

Ready to dive into the baking process? Below, we’ve outlined each step to make sure you achieve a light, flavorful pound cake. Follow along to create this Pineapple Cream Cheese Pound Cake with a perfectly moist crumb and golden glaze.

Preheat the Oven and Prepare Your Pan
- Preheat your oven to 325°F (163°C). This temperature ensures a gentle, even bake for the cake, helping it rise beautifully without drying out.
- Thoroughly grease and flour a bundt pan. For a flawless release, make sure every nook and cranny is coated, especially if you’re using a decorative bundt pan.

Cream Butter and Cream Cheese
- In a large mixing bowl, cream the softened butter and cream cheese until smooth and creamy. This can take about 2-3 minutes on medium speed with an electric mixer.
- Why this step matters: Creaming these ingredients creates an airy base, giving the cake its light and tender crumb.

Add Sugar Gradually
- Add the granulated sugar gradually, about half a cup at a time. Continue mixing until the mixture is fluffy, usually 4-5 minutes.
- Pro Tip: Adding sugar slowly allows it to dissolve, creating a smoother batter and preventing a gritty texture in the final cake.

Incorporate the Eggs One at a Time
- Add one egg at a time, mixing well after each addition. Adding eggs slowly helps the batter maintain its structure, preventing the cake from becoming too dense.
- Pro Insight: Each egg needs to be fully incorporated to avoid pockets of egg white, which can create lumps in the baked cake.

Mix Dry Ingredients Separately
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Tip: Sifting the flour before adding it to the batter can help avoid lumps, giving your cake a finer texture.

Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, blending gently until just combined. Overmixing at this stage can lead to a tougher cake.
- Pro Tip: Use a spatula to fold in the dry ingredients to keep the batter light and fluffy.

Add Vanilla and Fold in Pineapple
- Stir in vanilla extract to bring a hint of warmth and depth to the flavor profile.
- Gently fold in the drained crushed pineapple. Ensure it’s evenly distributed without overmixing.
- Tip: If you have extra pineapple juice, reserve a little more for the glaze.
Bake the Cake
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. For best results, rotate the pan halfway through baking to ensure an even bake.
- Important: Avoid opening the oven door frequently, as this can cause the cake to sink.
Cool Before Removing
- Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.
- Pro Tip: Running a butter knife along the edges of the pan can help release the cake if it’s sticking.

How to Make the Perfect Pineapple Glaze

The pineapple glaze is what elevates this cake to a tropical delight. It adds a burst of flavor, balancing the richness of the cake with a hint of tartness. Follow these steps for a flawless finish:

Combine Ingredients
- In a small bowl, mix powdered sugar, softened cream cheese, and pineapple juice. Add the pineapple juice gradually to control the thickness.
- Pro Tip: Using softened cream cheese ensures the glaze will be smooth and lump-free.

Adjust Consistency
- The glaze should be thick but pourable. If it’s too runny, add a little more powdered sugar. If it’s too thick, add pineapple juice by the teaspoon until you reach the desired consistency.
Glaze the Cake
- Ensure the cake is completely cooled to room temperature. Place it on a wire rack set over parchment paper to catch any drips.
- Drizzle the glaze over the top, allowing it to flow down the sides naturally for a beautiful finish.
Let the Glaze Set
- Allow the glaze to set for about 15-20 minutes before slicing. This step ensures a clean cut and helps the glaze adhere to the cake without dripping excessively.

Why You’ll Love This Pineapple Cream Cheese Pound Cake

Not convinced yet? Here are some reasons why this cake has become a favorite for celebrations and gatherings:

Unique Flavor Profile: The combination of cream cheese and pineapple creates a balanced taste that’s both rich and refreshing.

Moist Texture: Thanks to the butter, cream cheese, and pineapple, this cake stays moist and tender for days.
Versatile for Any Occasion: This cake’s subtle tropical twist makes it suitable for any event, from birthday parties to casual get-togethers.
Easy to Prepare: With straightforward ingredients and simple steps, this pound cake is perfect even for beginner bakers.

This Pineapple Cream Cheese Pound Cake is not just a dessert; it’s an experience. Each bite transports you to a tropical paradise, making it a delightful treat for anyone who loves a unique and satisfying dessert.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pineapple instead of canned pineapple for this recipe?

A: Absolutely! Fresh pineapple works well, but make sure it’s chopped finely and drained thoroughly to avoid adding too much moisture to the batter. Using canned pineapple is often easier, as it’s already crushed and has a consistent texture.

Q: Can I substitute the cream cheese with a dairy-free alternative?

A: Yes, you can substitute with a dairy-free cream cheese alternative to make the cake lactose-free. However, this may slightly alter the flavor and texture of the cake.

Q: What’s the best way to prevent the cake from sticking to the bundt pan?

A: To prevent sticking, generously grease the bundt pan with butter and a dusting of flour, or use a baking spray with flour. Letting the cake cool for 15 minutes in the pan before inverting also helps it release easily.

Q: Can I make this cake in advance?

A: Yes, this cake is even more flavorful the day after baking. You can prepare it a day ahead, store it in an airtight container, and glaze it just before serving for the freshest presentation.

Q: How can I make the glaze thicker or thinner?

A: To adjust the glaze’s thickness, add more powdered sugar for a thicker glaze or a bit more pineapple juice for a thinner drizzle. Be cautious with the juice—add it one teaspoon at a time to avoid an overly runny consistency.

Q: Can I freeze this cake?

A: Yes! The Pineapple Cream Cheese Pound Cake freezes well. Slice it and wrap each piece tightly in plastic wrap, then place the slices in a freezer-safe bag. To enjoy, let the cake thaw at room temperature for a few hours.

Q: Is there a way to make this cake less sweet?

A: If you prefer a less sweet cake, you can reduce the sugar by 1/4 cup in the cake batter. However, the sweetness balances well with the cream cheese and pineapple, so any reduction may affect the overall flavor profile.

Q: What are some fun serving suggestions?

A: Serve this cake with whipped cream and fresh berries, or add a sprinkle of toasted coconut on top of the glaze for an extra tropical touch!

Pineapple Cream Cheese Pound Cake

Author: bentahar

Print Recipe

Description

Indulge in the Pineapple Cream Cheese Pound Cake, a perfectly moist and tropical dessert that brings a touch of island flavor to any occasion. This pound cake combines the richness of cream cheese with the bright sweetness of pineapple, resulting in a tender crumb that’s irresistibly delicious. Topped with a pineapple glaze, each slice delivers a balanced blend of creamy, tangy, and sweet flavors. Perfect for celebrations, gatherings, or simply a delightful treat to enjoy with family, this cake is easy to make and always impresses!

Ingredients

Scale

For the Cake:

1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar

6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder

1/2 tsp salt
1 tsp vanilla extract
1 cup crushed pineapple, drained

For the Glaze:

1 cup powdered sugar (confectioners’ sugar)
2–3 tablespoons pineapple juice (reserved from canned pineapple or fresh juice)
1–2 tablespoons cream cheese, softened

1/2 teaspoon vanilla extract (optional)

Instructions

Cake Preparation:

Preheat the Oven: Set the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake can be removed easily after baking.
Cream Butter and Cream Cheese: In a large mixing bowl, combine the softened butter and cream cheese. Use a mixer to beat until smooth and creamy.

Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture is light and fluffy.
Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.

Add Flavorings: Stir in the vanilla extract to enhance the cake’s flavor. Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed.
Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake: Place the cake in the oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before adding the glaze.

Glaze Preparation:

Prepare the Glaze: In a small bowl, combine the powdered sugar and softened cream cheese. Gradually add 2 tablespoons of pineapple juice and vanilla extract (if desired). Stir or whisk until smooth. If the glaze is too thick, add a bit more pineapple juice, one teaspoon at a time, until you reach the desired consistency.
Apply the Glaze: Once the cake has cooled, place it on a wire rack over a baking sheet or parchment paper to catch any drips. Pour or drizzle the glaze evenly over the cake, using a spatula or spoon to spread it gently.

Let the Glaze Set: Allow the glaze to set for 15-20 minutes before slicing and serving.
Serve and Enjoy: Slice and enjoy your delicious Pineapple Cream Cheese Pound Cake!

Notes

Pineapple Juice Options: You can use canned pineapple juice or fresh pineapple juice for the glaze. Canned juice adds consistency in flavor, while fresh juice gives a slightly zestier taste.

Ensure Proper Mixing: Creaming the butter and cream cheese until light and fluffy is essential for achieving a soft cake texture. Be patient during this step!
Bundt Pan Tip: For easy removal, grease and flour the bundt pan thoroughly. Alternatively, use a baking spray with flour for added convenience.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 2 months.