Pineapple Cream Cheese Pound Cake
Rich, buttery, moist, and bursting with tropical flavor — truly a slice of paradise.
Ingredients
Cake:
1 ½ cups (3 sticks) 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 tsp pineapple extract (optional but recommended)
1 cup crushed pineapple, very well drained (important!)
Optional Pineapple Glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice (from the can)
½ tsp vanilla extract
Instructions
1️⃣ Prepare the Pan & Oven
Preheat oven to 325°F (165°C)
Grease and flour a Bundt pan or 10-inch tube pan very well
Set aside
2️⃣ Cream the Butter & Cream Cheese
In a large bowl, beat butter and cream cheese together on medium speed for 3–4 minutes
Mixture should be smooth, fluffy, and pale
3️⃣ Add the Sugar
Gradually add the sugar, beating until light and creamy
Scrape down the bowl as needed
4️⃣ Add Eggs
Add eggs one at a time, beating well after each addition
This step is key for a rich, velvety texture
5️⃣ Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Salt
6️⃣ Combine
Slowly add dry ingredients to the batter on low speed
Mix just until combined (do not overmix)
7️⃣ Flavor & Pineapple
Mix in vanilla extract and pineapple extract
Gently fold in the well-drained crushed pineapple
8️⃣ Bake
Pour batter into prepared pan
Smooth the top
Bake for 80–90 minutes, or until a toothpick inserted comes out clean
If top browns too fast, loosely cover with foil during last 20 minutes.
9️⃣ Cool
Let cake cool in pan for 15–20 minutes
Turn out onto a wire rack and cool completely
Optional Pineapple Glaze
Whisk powdered sugar, pineapple juice, and vanilla
Drizzle over cooled cake
Let set before slicing
Tips for Perfection
Drain pineapple extremely well (press with paper towels)
Room-temperature ingredients = smoother batter
This cake tastes even better the next day
