Pineapple Cream Cheese Pound Cake

Here’s a rich, moist, no-emoji recipe for a Pineapple Cream Cheese Pound Cake — a buttery, tropical twist on classic pound cake with tangy cream cheese and sweet pineapple flavor throughout.

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Pineapple Cream Cheese Pound Cake

Servings

12–14 servings

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Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened

• 8 ounces cream cheese, softened

• 2½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon pineapple extract (optional but enhances flavor)

• 1 cup crushed pineapple, well drained (reserve 1 tablespoon of juice for the glaze, if desired)

For the Pineapple Glaze (optional but recommended)

• 1 cup powdered sugar

• 1–2 tablespoons pineapple juice or milk

• ½ teaspoon vanilla extract

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Instructions

1. Preheat Oven and Prepare Pan

• Preheat oven to 325°F (165°C).

• Grease and flour a 10-inch bundt pan thoroughly or use baking spray with flour.

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2. Cream Butter, Cream Cheese, and Sugar

1. In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy (about 2 minutes).

2. Add sugar gradually and continue beating for 3–5 minutes until light and fluffy.

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3. Add Eggs

• Add eggs one at a time, mixing well after each addition. Scrape down the sides as needed.

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4. Mix Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt.

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5. Combine

1. Gradually add the dry ingredients to the butter mixture, mixing just until combined.

2. Stir in vanilla extract, pineapple extract (if using), and crushed pineapple.

   • The batter will be thick and rich.

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6. Bake

1. Pour the batter evenly into the prepared bundt pan.

2. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

3. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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7. Prepare the Glaze

1. In a small bowl, whisk together powdered sugar, pineapple juice (or milk), and vanilla until smooth.

2. Adjust consistency with more juice or sugar if needed.

3. Drizzle over the cooled cake.

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Serving

• Serve at room temperature.

• Garnish with toasted coconut flakes, extra pineapple pieces, or a dusting of powdered sugar if desired.

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Storage

• Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.

• Freeze (unglazed) for up to 3 months; thaw and glaze before serving.

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Tips

• Drain pineapple well to prevent a dense texture.

• For a richer flavor, replace ½ teaspoon of vanilla with rum extract.

• If you like extra moisture, brush the warm cake with a few spoonfuls of pineapple juice before glazing.

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Would you like me to include a layered version with pineapple cream cheese frosting between cake slices (like a loaf-style dessert cake)?