Cream Cheese Pineapple Pound Cake You'll Love Forever

Indulge in the perfect cream cheese pineapple pound cake, moist, flavorful, and easy to make. A tropical twist on a classic favorite!

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert, Snack

Cuisine American, Tropical

Servings 12 slices

Calories 300 kcal

1 cup unsalted butter – Provides the base for a rich and tender cake. Be sure it’s softened to room temperature for easy mixing.
8 oz cream cheese – Adds a velvety creamy richness that makes the cake truly irresistible.
2 cups granulated sugar – Sweetness is key! This balances out the tanginess of the cream cheese and the acidity of the pineapple.
4 large eggs – Eggs give the cake structure and help it rise to perfection.
1 tsp vanilla extract – Infuses a subtle warmth and deepens the cake’s flavor profile.
2 ½ cups all-purpose flour – The essential base for any pound cake. Accurate measurement is key to achieving the best texture.
1 ½ tsp baking powder – This helps the cake rise and gives it that perfect airy texture.
½ tsp salt – Just a pinch to unify the flavors and boost the cake’s sweetness.
1 cup crushed pineapple – Make sure to drain the pineapple well leaving just enough juice for moisture. The pineapple imparts a refreshing tropical taste while helping to maintain the cake’s moisture.
½ cup buttermilk – This will give your cake a soft tender crumb while complementing the tanginess of the cream cheese.

Room Temperature Ingredients: Make sure your butter and cream cheese are softened to room temperature prior to mixing. This helps them blend more smoothly into the batter and ensures a fluffy well-mixed cake.
Drain Pineapple Well: To avoid adding excess moisture drain the pineapple thoroughly. A little bit of juice is fine, but too much can affect the texture.
Optional Glaze: While the cake is delicious on its own a simple glaze made from powdered sugar, pineapple juice, and vanilla really takes it to the next level. It’s a sweet finishing touch!

Preheat your oven to 350°F (175°C). This ensures the oven reaches the perfect temperature for a lovely golden-brown crust.
Grease and flour a 10-inch bundt pan or a 9x13-inch baking pan. If you want an extra easy release, line the pan with parchment paper to make removing the cake a breeze after baking.

Combine the softened butter and cream cheese in a spacious mixing bowl. Using an electric mixer or stand mixer, beat on medium speed until smooth and creamy. This will create the foundation of your cake’s rich, soft texture.
Gradually add the granulated sugar and continue mixing until the batter is light and fluffy, about 4-5 minutes. This step incorporates air, creating a soft and delicate crumb.

Beat in the eggs, one at a time. Ensure each egg is completely mixed in before adding the next one. This helps to keep the batter smooth and ensures proper mixing.
Stir in vanilla extract, which will elevate the flavor profile of your cake and add a comforting warmth.

Combine the flour, baking powder, and salt in another bowl, mixing them well with a whisk. This ensures that the leavening agents are evenly distributed and will allow the cake to rise evenly as it bakes.

Slowly mix the dry ingredients into the wet batter, adding buttermilk in between. Start with a small portion of the dry mix, followed by a splash of buttermilk, and repeat until both are fully combined.
Mix gently on low speed until just incorporated. Be careful not to overmix the batter—this helps keep the cake light and airy.

Gently fold in the crushed pineapple. Make sure to drain the pineapple well, leaving just a little juice for moisture. The pineapple adds a burst of tropical flavor and keeps the cake moist, so be sure it’s evenly distributed throughout the batter.

Spoon the batter into the greased pan and level the surface using a spatula.
Place the cake in the preheated oven and bake for 55-65 minutes, testing doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The baking time can vary depending on your oven, so start checking around 55 minutes.
If the cake is browning too quickly, tent the top with aluminum foil to prevent overbaking while allowing the inside to cook through.

Cool the cake in the pan for roughly 10 minutes prior to placing it on a wire rack. This brief resting period helps the cake set slightly, making it easier to remove without breaking.

For an extra touch of sweetness, mix together powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle this glaze over the cooled cake to add a glossy, tropical finish.

Room Temperature Ingredients: Make sure your butter and cream cheese are softened before you begin. This makes for a smoother batter and helps the cake rise better.
Avoid Overmixing: Stir only until the dry ingredients are fully incorporated. Overmixing can lead to a dense cake, and we’re going for light and fluffy!
Check for Doneness: Baking times can vary, so keep an eye on your cake. If the toothpick test comes out clean, it’s ready to come out of the oven.
Cooling Time: Ensure the cake has cooled thoroughly before slicing. This helps the flavors develop and ensures a cleaner slice.

Keyword Cream Cheese Pineapple Pound Cake, Easy Pound Cake, Moist Cake, Tropical Dessert