How to Make Pineapple Cream Cheese Pound Cake Recipe

Joshuaon

Prep Time: 20 minutes
Cook Time: 75–90 minutes
Total Time: ~2 hours
Servings: 12

Introduction

If you’re looking for the ultimate tropical dessert, this Pineapple Cream Cheese Pound Cake is pure indulgence. My husband called it “a slice of paradise”—and I couldn’t agree more. This Southern-inspired cake blends the richness of cream cheese with the sweet tang of pineapple, creating a moist, buttery pound cake that’s perfect for holidays, family gatherings, or a simple weekend treat.

Whether you serve it warm with caramelized pineapple topping or chilled with a scoop of vanilla ice cream, this recipe guarantees compliments and second servings.

Ingredients

  • 1 ½ cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup crushed pineapple, well-drained
  • 1 can pineapple slices (for topping)
  • ½ cup unsalted butter (melted, for topping)
  • ½ cup brown sugar (for topping)

Instructions

  1. Preheat oven to 325°F (160°C).
    Grease a 10-inch bundt pan or tube pan. Pour melted butter and brown sugar into the pan, then arrange pineapple slices over the mixture.
  2. In a large mixing bowl, beat butter, cream cheese, and sugar until light and fluffy.
    Add eggs one at a time, mixing well after each.
  3. In a separate bowl, whisk flour, baking powder, and salt.
    Gradually add dry mixture to the wet mixture, then fold in vanilla extract and crushed pineapple.
  4. Pour batter evenly over the pineapple topping in the pan.
    Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool for at least 15 minutes before flipping onto a serving platter.
    Slice and serve warm.

Optional Add-Ons

  • Add a cream cheese filling for extra decadence.
  • Drizzle with coconut glaze for a tropical twist.
  • Serve with whipped cream or ice cream for a party-ready dessert.

Tips & Storage

  • Store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • This cake also freezes well for up to 2 months—wrap tightly in plastic wrap and foil.
  • For a denser, richer flavor, let the cake rest overnight before serving.

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