Pineapple Cream Cheese Pound Cake

Why make this recipe

Pineapple Cream Cheese Pound Cake is a delightful treat that combines the rich creaminess of cream cheese with the tropical sweetness of pineapple. This cake is moist, flavorful, and perfect for any occasion. Whether you are celebrating a birthday, hosting a gathering, or simply enjoying a quiet afternoon with a cup of coffee, this pound cake will bring a taste of sunshine to your table. It’s easy to make, and your friends and family will love it!

How to make Pineapple Cream Cheese Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup crushed pineapple, well drained

Directions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the softened butter and cream cheese until smooth.
3. Gradually add the granulated sugar, beating until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Fold in the crushed pineapple.
9. Pour the batter into the prepared bundt pan and smooth the top.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to serve Pineapple Cream Cheese Pound Cake

Serve your Pineapple Cream Cheese Pound Cake sliced and at room temperature. It’s wonderful on its own, but you can also add a dusting of powdered sugar on top or serve it with a scoop of vanilla ice cream for an extra treat. It pairs nicely with coffee or tea, making it a perfect dessert for gatherings or afternoon snacks.

How to store Pineapple Cream Cheese Pound Cake

To store your Pineapple Cream Cheese Pound Cake, keep it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it, where it will last for about a week. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 3 months.

Tips to make Pineapple Cream Cheese Pound Cake

1. Make sure your butter and cream cheese are softened to room temperature for easier mixing.
2. Drain the crushed pineapple well to avoid excess moisture, which can make the cake soggy.
3. Mix the batter gently once you add the flour to avoid overmixing, which can make the cake dense.

Variation

For a fun twist, you can add chopped nuts, like walnuts or pecans, to the batter. This adds a nice crunch and flavor to the cake. You can also substitute the crushed pineapple with other fruits, such as mashed bananas or grated zucchini, to create different flavors.

FAQs

1. Can I use fresh pineapple instead of crushed pineapple?
Yes, you can use fresh pineapple. Just make sure to crush and drain it properly before adding to the batter.

2. Can I bake this cake in a regular cake pan?
Yes, you can use a regular round or square cake pan. Just adjust the baking time as it may bake faster.

3. How can I tell when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Pineapple Cream Cheese Pound Cake

This moist and flavorful pound cake combines the richness of cream cheese with the tropical sweetness of pineapple, making it perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Make sure it's at room temperature.
• 8 oz cream cheese, softened Make sure it's at room temperature.
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup crushed pineapple, well drained Drain well to avoid excess moisture.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the softened butter and cream cheese until smooth.
3. Gradually add the granulated sugar, beating until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Fold in the crushed pineapple.

Baking

1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve sliced at room temperature. Great on its own or with a dusting of powdered sugar and a scoop of vanilla ice cream. Pairs nicely with coffee or tea. Store in an airtight container at room temperature for up to 3 days, refrigerate for about a week, or freeze for up to 3 months.