If you love rich, buttery cakes with a tropical twist, this Pineapple Cream Cheese Pound Cake will quickly become your favorite dessert. It combines the dense, velvety texture of a traditional cream cheese pound cake with the bright, juicy sweetness of crushed pineapple. The result? A moist, tender crumb bursting with flavor in every bite.
Perfect for holidays, Sunday gatherings, or an afternoon treat with coffee, this cake delivers a balanced blend of sweetness, richness, and tropical freshness.
Why You’ll Love This Pineapple Cream Cheese Pound Cake
✔ Extra moist from cream cheese and pineapple
✔ Dense yet tender pound cake texture
✔ Sweet tropical flavor without being overpowering
✔ Simple ingredients
✔ Perfect for glazing or serving plain
Ingredients
For the Cake
1 cup (226g) unsalted butter, softened
8 oz (226g) full-fat cream cheese, softened
2 ½ cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup crushed pineapple (well-drained)
1 tsp vanilla extract
½ tsp pineapple extract (optional, for stronger flavor)
Optional Pineapple Glaze
1 ½ cups powdered sugar
2–3 tbsp pineapple juice (from drained pineapple)
½ tsp vanilla
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 325°F (160°C)
Grease and flour a bundt or loaf pan
Set aside
2. Cream Butter and Cream Cheese
In a large mixing bowl:
Beat butter and cream cheese until smooth and fluffy (about 3–4 minutes).
Gradually add sugar.
Beat until light and creamy.
This step is crucial for a smooth, fine crumb.
3. Add Eggs
Add eggs one at a time, mixing well after each addition.
Scrape down bowl as needed.
This ensures proper emulsification and prevents curdling.
4. Combine Dry Ingredients
In a separate bowl:
Whisk flour, baking powder, and salt together.
5. Add Pineapple & Flavoring
Gently fold in drained crushed pineapple.
Add vanilla (and pineapple extract if using).
Make sure pineapple is well drained to avoid excess moisture.
6. Combine Everything
Gradually mix dry ingredients into wet mixture.
Mix until just combined.
Do not overmix to avoid a dense cake.
7. Bake
Pour batter into prepared pan.
Smooth top evenly.
Bake for 75–90 minutes, depending on pan size.
A toothpick inserted should come out clean or with moist crumbs.
Cool in pan for 15 minutes, then transfer to wire rack.
Pineapple Glaze (Optional but Recommended)
Whisk powdered sugar with pineapple juice.
Add vanilla.
Drizzle over cooled cake.
This adds extra tropical brightness and visual appeal.
Why This Cake Is So Moist
Cream cheese adds fat and richness.
Butter provides classic pound cake structure.
Pineapple contributes natural moisture and sweetness.
The balance creates a soft yet dense crumb that doesn’t dry out quickly.
Storage Tips
Store covered at room temperature for up to 3 days.
Refrigerate up to 1 week.
Freeze (wrapped tightly) up to 3 months.
Bring to room temperature before serving for best texture.
Delicious Variations
Add ½ cup shredded coconut for tropical flavor.
Fold in white chocolate chips.
Add chopped pecans or macadamia nuts.
Use a brown sugar glaze instead of pineapple glaze.
Frequently Asked Questions
Can I use canned pineapple?
Yes, crushed canned pineapple works best. Just drain well.
Can I use fresh pineapple?
You can, but crush it finely and remove excess juice.
Why did my cake sink?
Too much moisture from pineapple
Underbaking
Overmixing batter
Can I make it in loaf pans?
Yes! Divide evenly and reduce baking time to about 55–65 minutes.
Serving Suggestions
Serve Pineapple Cream Cheese Pound Cake:
With whipped cream
With fresh pineapple slices
Lightly toasted
With coffee or iced tea
As a holiday dessert centerpiece
Final Thoughts
This Pineapple Cream Cheese Pound Cake is rich, moist, and beautifully tropical. The cream cheese provides luxurious density, while the pineapple adds brightness that keeps each bite fresh and flavorful.
If you’re looking for a unique twist on a classic pound cake, this recipe delivers elegance and comfort in one slice.