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Slice of Pineapple Cream Cheese Pound Cake on a plate

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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.