Tropical Delight: Pineapple Cream Cheese Pound Cake Recipe

Savor the sweetness with our Pineapple Cream Cheese Pound Cake – a tropical fusion of creamy and fruity flavors. Bake your way to paradise with every bite!

Pineapple Cream Cheese Pound Cake - A Taste of Tropical Bliss

Picture yourself on a sunny, sandy beach with a gentle breeze, sipping a piña colada. Now, bring that tropical paradise right into your kitchen with Pineapple Cream Cheese Pound Cake. This decadent dessert is a heavenly fusion of sweet, tangy pineapple and rich, creamy cream cheese, all in a moist and buttery pound cake. Whether you’re planning a special occasion or simply indulging in a sweet treat, this recipe will transport your taste buds to an island getaway.


For the Pound Cake:

  • 1 1/2 cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 3/4 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 cup crushed pineapple, well-drained (canned or fresh)

For the Pineapple Glaze:

  • 1/2 cup crushed pineapple, well-drained
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice


Making the Pound Cake:

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or Bundt pan.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
  3. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Stir in the pure vanilla extract and almond extract (if using).
  8. Gently fold in the well-drained crushed pineapple.
  9. Pour the batter into the prepared tube or Bundt pan, smoothing the top.
  10. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Creating the Pineapple Glaze:

  1. In a small bowl, combine the well-drained crushed pineapple, powdered sugar, and fresh lemon juice. Mix until the glaze is smooth and has a drizzling consistency.

Finishing Touch:

  1. Drizzle the pineapple glaze over the cooled pound cake.

Cook’s Notes:

  • Well-Drained Pineapple: It’s essential to drain the crushed pineapple thoroughly to prevent excess moisture in the cake.
  • Variations: If you want to intensify the pineapple flavor, add a little pineapple extract to the batter. You can also include shredded coconut for extra texture and tropical flair.
  • Storage: Store the Pineapple Cream Cheese Pound Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to three months.
  • Serving: Consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.

Pineapple Cream Cheese Pound Cake is a slice of tropical paradise that can be enjoyed year-round. The lush pineapple and cream cheese meld into a velvety cake that’s perfect for celebrations, afternoon tea, or whenever you want to infuse a little sunshine into your day. Bake this delightful dessert and savor the tropical bliss with every bite. 🍍🍰🏝️

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