Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained slightly, but not dry)
For the Pineapple Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons pineapple juice
- ½ teaspoon vanilla extract
Instructions
1. Prep Your Oven and Pan
Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly.
2. Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat the butter and cream cheese until smooth and fluffy. Gradually add sugar and continue beating until light and creamy (about 3–5 minutes).
3. Add Eggs
Add eggs one at a time, mixing well after each addition. This helps create a smooth, stable batter.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5. Mix Batter
Gradually add dry ingredients to the wet mixture. Mix just until combined—don’t overmix. Stir in vanilla extract and gently fold in the crushed pineapple.
6. Bake
Pour batter into prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean.
7. Cool
Let the cake cool in the pan for about 10–15 minutes, then turn it out onto a wire rack to cool completely.
Make the Pineapple Glaze
In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth. Adjust consistency as needed—thicker for a drizzle, thinner for a glaze that seeps into the cake.
Drizzle generously over the cooled cake.
Tips for Success
- Don’t skip room temperature ingredients – They blend more smoothly and create a better texture.
- Drain pineapple lightly – Too much liquid can affect the structure, but you still want moisture.
- Low and slow baking – Pound cakes need time to bake evenly without drying out.
- Let it rest – This cake tastes even better the next day as flavors develop.
Serving Suggestions
Serve slices with:
- Fresh whipped cream
- Toasted coconut flakes
- A scoop of vanilla ice cream
- Fresh pineapple chunks for extra brightness
Final Thoughts
This Pineapple Cream Cheese Pound Cake is a beautiful fusion of Southern tradition and tropical flair. It’s rich without being heavy, sweet with just the right hint of tang, and guaranteed to impress anyone lucky enough to get a slice. Whether you’re baking for family, friends, or just because—it’s a recipe worth keeping.
Enjoy every bite!