Thank you so much for stopping by—I’m absolutely thrilled to share this Pineapple Cream Cheese Pound Cake recipe with you! Moist, tangy, and downright indulgent, this cake is a real treat. If you adore pineapple desserts, you’re in the perfect place. Want more delicious recipes straight to your inbox? Subscribe to get sweet inspiration delivered right to your kitchen!
Overview of Recipe Content
This Pineapple Cream Cheese Pound Cake is a heavenly dessert perfect for cozy evenings, potlucks, or special celebrations. With a buttery cake base infused with pineapple and a rich cream cheese swirl, it hits that perfect balance of sweet and tangy, creamy and moist. Each bite offers luscious flavors and a tender crumb that’ll have everyone coming back for seconds.
You’ll love it because it:
- Is incredibly moist and flavorful
- Makes great use of pantry staples
- Has a delightful tang from cream cheese and pineapple
- Works well any time of year—from summer parties to holiday tables
Ingredient List
- Dry ingredients
- 3 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- Main batter
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well-drained
- Cream cheese swirl
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
Tools Needed
- 9×5″ loaf pan
- Mixer (stand or hand beaters)
- Mixing bowls
- Rubber spatula
- Cooling rack
Suggested Substitutions & Additions
- Gluten-free flour blend for GF adaptation
- Drain crushed pineapple well to prevent soggy cake
- Add toasted coconut flakes to the top for tropical flair
- Swap sugar with coconut sugar for a caramel twist
How to Make Pineapple Cream Cheese Pound Cake
1. Prep & Preheat
Preheat your oven to 350°F (175°C). Grease and flour a 9×5″ loaf pan or line it with parchment paper.
2. Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution and a light crumb.
3. Cream Butter, Cheese & Sugar
In a large bowl, beat the butter and cream cheese until smooth and silky. Gradually add sugar, beating until light and fluffy—about 3–4 minutes. You’ll notice the bowl become smoother and creamier as the sugar dissolves.
4. Add Eggs & Vanilla
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract. The mixture should be rich and smooth.
5. Alternate in Dry Ingredients & Pineapple
Add the dry mixture in three parts, alternating with the crushed pineapple. Begin and end with the dry ingredients. Gently fold in after each addition—don’t overmix, or the cake will turn dense.
6. Create the Cream Cheese Swirl
Beat together the second 8 oz cream cheese with ½ cup sugar and 1 tsp vanilla until smooth. Drop big spoonfuls of this over the cake batter and swirl it in with a knife for a gorgeous marbled effect.
7. Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Cover with foil during the last 15 minutes if the top browns too fast.
8. Cool & Slice
Let the cake rest in the pan for 15 minutes, then transfer to a cooling rack to finish cooling. Once slightly warm or cooled completely, slice and serve!
What to Serve with Pineapple Cream Cheese Pound Cake
- A scoop of vanilla ice cream or whipped cream
- A drizzle of pineapple glaze (powdered sugar + pineapple juice)
- Fresh berries or toasted coconut on the side
- A cup of hot coffee or sweet iced tea
Tips for Making It Perfect
- Room temperature ingredients will combine more smoothly.
- Drain pineapple well so your cake isn’t soggy.
- Don’t overmix after adding flour—it keeps the cake tender.
- Use an oven thermometer to be sure your oven is precisely at 350°F.
- Cool in pan first, then remove—this prevents cracking.
Storage Instructions
- Keep cooled cake tightly wrapped or in an airtight container at room temperature for up to 4 days.
- Refrigerate if your kitchen is warm—up to 6 days.
- Freeze individual slices wrapped well in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge.
General Information
Classic pound cake got its name from the traditional ratio—1 pound each of flour, butter, sugar, and eggs! Our version lightens things up a bit with cream cheese and pineapple, delivering incredible flavor and moisture. The cream cheese swirl adds beautiful marbling and tang, making this slice extra special at brunches, birthdays, or backyard gatherings.
Looking for more fruity cakes? Try these from my cookbook:
- Best Coconut Pineapple Banana Bread – Moist & Easy (10‑Min Prep!)
- Delightful Fig and Orange Cake – A 5‑Star Mediterranean Treat
- Irresistible Garlic Butter Chicken Bites with Creamy Parmesan Pasta (because savory’s always fun!)
- […] Don’t forget to follow me on Pinterest: https://www.pinterest.com/poulefrecipe/ 🍍
Frequently Asked Questions
Can I use pineapple chunks instead of crushed?
You can, but finely chop them and drain thoroughly to avoid excess moisture.
Can I bake this in a Bundt pan?
Absolutely—bake at the same temperature but scrub cooking time—check at 55 minutes and go from there.
Is this cake too sweet?
It’s sweet, yes, but the tang from creamy cheese plus pineapple balances it beautifully.
Can I reduce sugar?
Yes, reduce sugar by ½ cup for a less sweet, subtly tangy cake.
Conclusion
This Pineapple Cream Cheese Pound Cake is a dreamy slice of tropical goodness! Its tender crumb, sweet pineapple, and tangy swirl make it perfect for any occasion. I hope it fills your home with that joyful, cozy aroma and brings a smile to your table.
Looking for more treats? Dive into my moist coconut banana bread or zesty fig and orange cake recipes—just follow the links above! Don’t forget to leave a review, share a photo on Pinterest, and tag me—seeing your creations is the best part of my day. Happy baking, dear friend!
Interactive Elements
Leave a Review & Share
I’d love your feedback—drop a comment below letting me know how your cake turned out.
And please share a pic, tag me on Instagram/Pinterest (handle: @PoulefRecipes), and don’t forget:
Pin this recipe on Pinterest: https://www.pinterest.com/poulefrecipe/ 💖
Nutritional Information (per slice, yields ~12 slices)
| Nutrient | Per Serving |
|---|---|
| Calories | ~420 kcal |
| Carbohydrates | ~50 g |
| Protein | ~6 g |
| Total Fat | ~22 g |
| Saturated Fat | ~12 g |
| Sodium | ~220 mg |
| Fiber | ~1 g |
| Sugar | ~30 g |
Decadent Pineapple Cream Cheese Pound Cake
- Total Time: 1 hr 20 mins
- Yield: 12 slices 1x
Description
Moist and tangy pineapple cream cheese pound cake with a luscious cream cheese swirl—perfect for any celebration or cozy night in.
Ingredients
3 cups all‑purpose flour
1½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1 cup crushed pineapple, drained
8 oz cream cheese (for swirl)
½ cup granulated sugar (for swirl)
1 tsp vanilla extract (for swirl)
Instructions
1. Preheat oven to 350°F and prepare 9×5″ loaf pan.
2. Whisk flour, baking powder & salt.
3. Beat butter, cream cheese & sugar until light.
4. Add eggs one at a time, then vanilla.
5. Fold in dry mixture alternately with pineapple.
6. Beat cream cheese swirl ingredients until smooth.
7. Pour batter into pan, top with cream cheese dollops, swirl with knife.
8. Bake 60–70 min until a toothpick is clean.
9. Cool 15 min in pan then transfer to rack to cool fully.
Notes
Ensure pineapple is well‑drained to avoid soggy cake.
Use room‑temperature ingredients for smooth batter.
Avoid overmixing after adding flour to keep cake tender.
Cover the cake with foil if browning too quickly.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
