🍍🧀🍰 Pineapple Cream Cheese Pound Cake — Rich, Moist & Tropical Favorite
🌟 Introduction
This Pineapple Cream Cheese Pound Cake is everything a comforting homemade dessert should be: rich, buttery, dense yet tender, and kissed with sweet tropical pineapple. The cream cheese adds a luxurious moisture and smooth crumb, while the pineapple brings brightness and natural sweetness.
It’s the kind of cake that feels special but familiar — perfect for holidays, Sunday gatherings, or quiet afternoons with tea or coffee.
🧾 Ingredients
For the Cake
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup white granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well drained
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Optional Pineapple Glaze
- ¾ cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- ½ tsp vanilla
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or small Bundt pan.
- In a large bowl, beat butter and cream cheese until smooth and creamy (about 2–3 minutes).
- Add sugar and beat until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Gently fold in the well-drained crushed pineapple.
- In a separate bowl, whisk flour, baking powder, and salt.
- Slowly add dry ingredients to wet ingredients, mixing just until combined (do not overmix).
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan 10 minutes, then remove to a wire rack.
- If using glaze, whisk ingredients together and drizzle over cooled cake.
🔥 Methods (Different Ways to Bake It)
🍞 Classic Loaf Method
Perfect for slicing and sharing — simple and traditional.
🧁 Mini Cake Method
Divide batter into mini loaf or muffin pans. Bake 18–25 minutes.
🍰 Bundt Method
Elegant presentation for gatherings. Bake about 55–65 minutes.
📜 A Little History
Pound cakes date back to 18th-century Europe, originally made with a pound each of butter, sugar, eggs, and flour. Cream cheese became popular in American baking during the early 1900s, adding moisture and richness. Pineapple entered home desserts in the mid-20th century when canned fruit became widely available — giving rise to tropical-inspired comfort cakes like this one.
This recipe beautifully blends old-world pound cake tradition with modern fruity sweetness.
🧬 Formation (Why This Cake Works)
- Cream cheese = extra moist crumb
- Butter + sugar creaming = soft texture
- Eggs = structure
- Pineapple = natural sweetness + tropical flavor
- Gentle mixing = tender cake (no toughness!)
Each ingredient plays a role in building richness, flavor, and structure.
❤️ Lovers of This Cake
This cake is adored by:
- Pineapple dessert lovers
- Cream cheese fans
- Tea & coffee cake lovers
- Family-gathering bakers
- Anyone who loves soft, dense, bakery-style cakes
Kids love its sweetness. Adults love its richness. Everyone asks for seconds.
🔁 Extra Methods Lovers Enjoy
- Add ½ cup shredded coconut for tropical flair
- Fold in chopped pecans or walnuts
- Top with cream cheese frosting instead of glaze
- Serve warm with vanilla ice cream
🌺 Conclusion
Pineapple Cream Cheese Pound Cake is a timeless comfort dessert with a sunny twist. Moist, rich, and beautifully balanced, it’s perfect for celebrations or simple everyday indulgence. One slice turns into two — guaranteed.
If you’d like, next time I can also share:
✅ Lemon version
✅ Coconut pineapple version
✅ Cream cheese frosting recipe
✅ Mini cake variations
Just tell me 🍰