Pineapple Cream Cheese Pound Cake

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This Pineapple Cream Cheese Pound Cake is moist, buttery, and bursting with tropical pineapple flavor. It’s the perfect dessert for any occasion and pairs beautifully with a cup of tea or coffee.

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
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 tsp vanilla extract
    • 1 cup crushed pineapple, drained
  • For the Glaze (optional):
    • 1 cup powdered sugar
    • 2-3 tbsp pineapple juice

Instructions

  1. Prepare the Oven and Pan:
    Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
  2. Cream Butter and Sugar:
    In a large mixing bowl, beat the butter, cream cheese, and sugar together on medium speed until light and fluffy, about 3-5 minutes.
  3. Add Eggs:
    Add eggs one at a time, mixing well after each addition.
  4. Mix Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Add Pineapple and Vanilla:
    Stir in the vanilla extract and crushed pineapple until evenly incorporated.
  6. Bake the Cake:
    Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake:
    Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Glaze (optional):
    In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake.
  9. Serve and Enjoy:
    Slice and serve your Pineapple Cream Cheese Pound Cake as is or with a dollop of whipped cream for an extra touch of indulgence.

Let me know if you’d like to add any variations or tips to this recipe! 😊

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