You’re in for a treat — Pineapple Cream Cheese Pound Cake is ultra-moist, dense in the best way, and packed with tropical flavor and creamy richness. It’s perfect for holidays, potlucks, or just making any day special.
🍍🧀 Pineapple Cream Cheese Pound Cake
🍴 Yield: 12–16 slices
🕒 Bake Time: ~1 hour 20 minutes
⭐ Ingredients:
For the Cake:
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1 ½ cups (3 sticks) unsalted butter, softened
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1 (8 oz) package cream cheese, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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1 tsp vanilla extract
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1 tsp coconut extract (optional, enhances tropical flavor)
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1 (8 oz) can crushed pineapple, well-drained
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Optional: ½ cup sweetened shredded coconut
For the Glaze (optional but amazing):
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1 cup powdered sugar
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1–2 tbsp pineapple juice (reserved from the can)
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1 tbsp cream cheese, softened (optional, for creamy glaze)
🔪 Instructions:
1. Prep Oven & Pan
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-inch Bundt pan or tube pan.
2. Cream Butter & Cream Cheese
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In a large bowl, cream together butter and cream cheese until smooth and fluffy (about 2–3 minutes).
3. Add Sugar
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Gradually add sugar and beat until light and fluffy (another 3–5 minutes).
4. Add Eggs
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Add eggs one at a time, beating well after each.
5. Combine Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
6. Mix It All Together
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Gradually add dry ingredients to wet batter.
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Stir in vanilla, optional coconut extract, crushed pineapple, and shredded coconut (if using). Mix until just combined — don’t overmix.
7. Bake
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Pour batter evenly into prepared pan.
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Bake for 1 hour 15 to 1 hour 25 minutes, or until a toothpick inserted comes out clean.
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Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
8. Optional Glaze
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Whisk together powdered sugar, pineapple juice, and cream cheese until smooth.
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Drizzle over cooled cake.
🍴 Serving Suggestions:
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Serve chilled or room temperature.
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Delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
📝 Tips:
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Make sure the crushed pineapple is well-drained to avoid a soggy cake.
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This cake gets better after resting overnight — the flavors deepen beautifully.
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Freeze slices individually wrapped for quick treats later!
Would you like a cupcake version or tips for making this into loaf cakes for gifting?
