Moist and tangy pineapple cream cheese pound cake with a luscious cream cheese swirl—perfect for any celebration or cozy night in.

Scale

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)

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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.

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.