Pineapple Cream Cheese Pound Cake

Here’s a moist, rich, and tropical twist on a Southern classic — the Pineapple Cream Cheese Pound Cake. It’s buttery, dense (in the best way), and balanced with the sweetness of crushed pineapple and the tang of cream cheese. Great for brunches, potlucks, or whenever you want to impress without a fuss.

🍍 Pineapple Cream Cheese Pound Cake

🍰 Ingredients:

For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs, room temp
1 tsp vanilla extract
1 tsp almond extract (optional, but great with pineapple)
3 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
1 (8 oz) can crushed pineapple, drained well (reserve juice if making glaze)

For the Glaze (optional but awesome):

1 cup powdered sugar
2–3 tbsp reserved pineapple juice (or milk if you don’t have enough juice)
1/4 tsp vanilla or coconut extract

🥣 Instructions:

1. Preheat oven to 325°F (160°C).

Grease and flour a bundt pan or a 10-inch tube pan.

2. Cream butter, cream cheese & sugar:

In a large bowl, beat butter and cream cheese until smooth and creamy (about 2–3 minutes). Add sugar gradually and beat until light and fluffy — about 4–5 minutes.

3. Add eggs:

Add eggs one at a time, beating well after each addition.

4. Add extracts:

Mix in vanilla and almond extract.

5. Mix dry ingredients:

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

6. Combine wet & dry:

Gradually add dry ingredients to the wet batter. Mix until just combined — do not overmix.

7. Fold in pineapple:

Gently fold in the well-drained crushed pineapple. (Too much juice will make the cake soggy.)

8. Bake:

Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
Check at 70 mins to avoid overbaking.

9. Cool:

Let cool in pan for 15–20 minutes, then invert onto a wire rack and cool completely.

🍍 Optional Glaze:

In a small bowl, whisk powdered sugar and pineapple juice (start with 2 tbsp) until smooth. Drizzle over the cooled cake. Add more juice for a thinner glaze.

👩‍🍳 Tips:

Let ingredients come to room temp before baking for the best texture.
Don’t skip sifting the flour — it keeps the cake light despite its richness.
Store wrapped at room temp for 2 days, or refrigerate for up to 5.

Would you like this as a printable card, or want to turn it into pineapple upside-down pound cake?