Total Cooking Time: ~1 hour 40 minutes
Difficulty Level: Intermediate
When you think of pineapple desserts, cookies and quick breads often come to mind—but this Pineapple Cream Cheese Pound Cake takes things to an entirely new level. Dense yet tender, rich yet bright, this cake blends classic pound cake indulgence with tropical sweetness for a dessert that feels both comforting and unexpected. The aroma alone—buttery, vanilla-kissed, with a hint of pineapple—fills the kitchen and instantly signals something special is baking.
What makes this cake truly shine is the contrast in textures and flavors. Cream cheese gives the crumb a velvety richness, while crushed pineapple adds moisture and gentle acidity that keeps each bite from feeling heavy. It’s familiar enough for traditional bakers, but surprising enough to stand out on any dessert table.
This is the perfect cake for holidays, potlucks, afternoon coffee, or when you want to serve something elegant without venturing into overly complicated territory. Pineapple lovers and pound cake fans alike will fall hard for this one.
Estimated Calories: ~450 per slice.
Key Ingredients
Each ingredient plays a crucial role in balance and flavor:
- All-Purpose Flour – Provides classic pound cake structure.
- Unsalted Butter – Creates richness and that signature dense crumb.
- Cream Cheese – Adds tang, moisture, and a smooth texture.
- Granulated Sugar – Sweetens evenly and enhances browning.
- Eggs – Bind the batter and give lift.
- Crushed Pineapple (well-drained) – Brings moisture, sweetness, and brightness.
- Vanilla Extract – Adds warmth and depth.
- Baking Powder – Gives a gentle rise without losing density.
- Salt – Balances sweetness and sharpens flavor.
- Pineapple Juice – Enhances tropical notes, especially in glaze.
- Powdered Sugar – Forms a smooth, glossy glaze.
- Sour Cream – Adds extra tenderness to the crumb.
- Brown Sugar – Optional depth and caramel undertone.
- Milk – Loosens batter and smooths texture.
How to Make It (Step-by-Step Method)
1. Prep the Oven & Pan
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan thoroughly to prevent sticking.
2. Cream Butter, Cream Cheese & Sugar
Beat butter and cream cheese until completely smooth. Gradually add sugar and beat for 4–5 minutes until pale and fluffy.
3. Add Eggs & Flavoring
Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
4. Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
5. Build the Batter
Add dry ingredients to the batter gradually, alternating with sour cream or milk. Fold in well-drained crushed pineapple gently.
6. Bake
Pour batter into prepared pan. Bake for 75–85 minutes, tenting loosely with foil if the top browns too quickly. Cake is done when a toothpick comes out clean.
7. Cool & Glaze
Let cake cool in pan for 15 minutes, then turn out onto a rack. Drizzle with pineapple glaze once completely cooled.
Serving Suggestions
Pineapple Cream Cheese Pound Cake is a visual and flavorful delight that shines with simple presentation. For an elegant look, serve thick slices on white plates with a light drizzle of pineapple glaze cascading over the top. The golden crumb dotted with pineapple looks beautiful on its own, requiring little embellishment.
For gatherings, arrange slices on a platter and garnish with fresh pineapple chunks or a sprinkle of powdered sugar. A dollop of lightly sweetened whipped cream adds softness and contrast, while toasted coconut or chopped nuts can bring extra texture. This cake also pairs wonderfully with fresh berries for a pop of color and freshness.
It’s equally enjoyable as a dessert or an afternoon treat with coffee or tea. Served warm or at room temperature, this cake feels indulgent without being heavy—perfect for lingering conversations and second slices.
Storage + Meal Prep
Store the cake tightly wrapped or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days due to the cream cheese content. Chilling actually helps the flavors meld, making day-two slices even better.
This cake freezes beautifully. Wrap whole or sliced cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving. Add glaze fresh after thawing for best appearance.
To refresh leftovers, allow slices to come to room temperature for 15 minutes. A quick dusting of powdered sugar or a fresh spoonful of glaze brings the cake right back to life.
Conclusion
Pineapple Cream Cheese Pound Cake proves that desserts beyond cookies can still surprise and delight. Rich, moist, and brightened with tropical flavor, it’s a beautiful blend of tradition and creativity that feels special without being complicated.
If you’re looking to expand your baking repertoire with something unexpected yet comforting, this cake is the perfect place to start. Customize it with coconut, citrus zest, or a thicker glaze, and make it your own. Once you try it, don’t be surprised if it becomes a go-to favorite—because some surprises are too good not to repeat.
