Pineapple cream cheese Pound Cake.

Ahoy, fellow dessert enthusiasts! Today, we’re unraveling the secrets to creating a heavenly treat that’ll transport your taste buds to a tropical paradise — Pineapple Cream Cheese Pound Cake. This delightful confection marries the richness of cream cheese with the sweet tang of pineapple, resulting in a moist, flavorful pound cake that’s perfect for any occasion.

Who is This Recipe For?

This Pineapple Cream Cheese Pound Cake is for those who appreciate the marriage of textures and flavors in their desserts. If you’re a fan of velvety cream cheese, the tropical allure of pineapple, and the dense perfection of a pound cake, you’re in for a treat. Whether you’re hosting a brunch, celebrating a special occasion, or just craving a slice of sweetness, this recipe is your ticket to dessert bliss.

Why Pineapple Cream Cheese Pound Cake?

What makes this pound cake stand out is the combination of cream cheese and crushed pineapple. The cream cheese adds a luxurious, velvety texture, while the pineapple brings a burst of sweetness and a hint of the exotic. This cake is a testament to the fact that sometimes, simplicity in ingredients leads to the most extraordinary flavors.

The Recipe: Pineapple Cream Cheese Pound Cake


  • 3 sticks of unsalted butter
  • 1 1/2 cups of light brown sugar
  • 1 8-ounce package of cream cheese
  • 1 cup of regular sugar
  • 5 eggs
  • 1 tablespoon of pure vanilla
  • 1 cup buttermilk
  • 1/2 cup of sour cream
  • 1 cup crushed pineapple, drained
  • 3 cups of Swans Down Cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt


  1. Preheat Oven: Set your oven to 325 degrees. Grease and flour a Bundt pan.
  2. Cream Butter and Sugars: In a large bowl, cream together the butter, light brown sugar, regular sugar, and cream cheese until light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with buttermilk.
  5. Fold in Pineapple and Sour Cream: Gently fold in the crushed pineapple and sour cream until well combined.
  6. Bake: Pour the batter into the prepared Bundt pan. Bake for approximately 1 hour, but keep an eye on it as ovens may vary. The cake is done when a toothpick inserted into the center comes out clean.


  1. Prepare Icing: In a small bowl, mix together the powdered sugar, melted butter, crushed pineapple, and pineapple juice until smooth.
  2. Ice the Cake: Once the cake has cooled, drizzle the icing over the top.

Tips and Shortcuts

  • Fresh vs. Canned Pineapple: While canned pineapple is convenient, using fresh pineapple can elevate the flavor even more.
  • Make-Ahead: This cake gets even better with time. Make it a day ahead, and the flavors will meld beautifully.
  • Creative Icing: Experiment with the icing by adding a splash of coconut extract for a tropical twist.

Storing Leftovers

If you somehow have leftovers, store the cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate it, ensuring it’s covered well to maintain its moisture.

Food and Drink Pairings

Pair a slice of Pineapple Cream Cheese Pound Cake with a cup of freshly brewed coffee for a delightful morning treat. For an after-dinner indulgence, serve it alongside a scoop of coconut or vanilla ice cream.

Frequently Asked Questions

Q: Can I use salted butter instead?
A: While unsalted butter is recommended for better control of the salt content, you can use salted butter and adjust the added salt accordingly.

Q: Can I make this cake in a different pan?
A: Absolutely! Adjust the baking time based on the pan you choose; a tube pan or two loaf pans work well.

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