Pineapple Cream Cheese Pound Cake

Recipe Details

• Author: deesviral
• Cuisine: Southern American
• Category: Dessert, Cake
• Keywords: Pineapple Pound Cake, Cream Cheese Cake, Southern Desserts, deesviral
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12–14 servings

Ingredients

For the Cake:

• 1 1/2 cups unsalted butter, room temperature
• 1 (8 oz) block cream cheese, room temperature
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (8 oz) can crushed pineapple, drained (reserve juice)

For the Pineapple Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons reserved pineapple juice
• 1/4 teaspoon vanilla extract (optional)

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
2. In a large bowl, cream together butter and cream cheese until smooth and fluffy. Gradually add sugar and beat for 4–5 minutes until lightened in color.
3. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
4. Stir in vanilla extract. Sift flour and salt together, then gradually add to the wet mixture. Mix until just combined—do not overmix.
5. Fold in drained crushed pineapple gently by hand until evenly incorporated.
6. Pour batter into prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely before glazing.
8. Make the glaze: In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Add vanilla extract if desired. Drizzle over cooled cake.

Troubleshooting & Consistency Tips

• Cake sinking? Ensure oven is fully preheated and avoid opening the door early during baking.
• Dry texture? Don’t overbake—check at 75 minutes. Pineapple adds moisture, but overbaking dries it out.
• Glaze too runny? Add more powdered sugar, 1 tablespoon at a time, until thickened to your preference.
• Lumps in glaze? Sift the powdered sugar before whisking for a smoother finish.

Storage & Make-Ahead

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Can be refrigerated for up to 7 days. Bring to room temp before serving for best flavor.
• Freezer: Freeze unglazed cake for up to 3 months. Thaw and glaze before serving.
• Make-Ahead: Best made a day ahead to allow the flavors to deepen and the glaze to soak slightly.

Why This Recipe Works

The richness of cream cheese blends perfectly with the sweet tartness of pineapple to create a moist, flavorful cake that stands out from typical pound cakes. It slices beautifully, holds its shape, and makes an elegant yet homey addition to any dessert table. True to deesviral style, it’s easy enough for casual baking but impressive enough for entertaining.

Expert Tips

• Use real unsalted butter for the best flavor—margarine won’t yield the same texture.
• Drain the pineapple well but don’t squeeze it dry—you want just enough moisture for a tender crumb.
• Dust the greased pan with flour or sugar to help the cake release cleanly and give a light crust.
• If you love coconut, add 1/4 cup shredded sweetened coconut to the batter for a tropical twist.
• For a neater presentation, let the glaze drip just slightly down the sides—not all the way to the plate.