Pineapple Butter Cream Cheese Pound Cake
Introduction
This Pineapple Butter Cream Cheese Pound Cake is a tropical twist on the classic pound cake. With the richness of butter and cream cheese, the sweetness of crushed pineapple, and a hint of vanilla, it bakes into a moist, tender loaf that’s perfect for family gatherings, holidays, or simply enjoying with coffee or tea. It’s a recipe worth keeping close — one bite and you’ll understand why it’s unforgettable!
Ingredients
3 cups all‑purpose flour
2 cups granulated sugar
1 cup butter, softened
8 oz cream cheese, softened
5 large eggs
1 cup crushed pineapple, drained
1 tsp vanilla extract
½ tsp baking powder
½ tsp salt
Instructions
Step 1: Prep
Preheat oven to 325°F (160°C).
Grease and flour a 10‑inch bundt pan or two loaf pans.
Step 2: Cream Butter & Cream Cheese
In a large mixing bowl, beat butter and cream cheese until smooth and creamy.
Add sugar gradually and continue beating until light and fluffy.
Step 3: Add Eggs
Beat in eggs one at a time, mixing well after each addition.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine
Gradually add dry mixture to wet ingredients.
Stir in crushed pineapple and vanilla extract until evenly incorporated.
Step 6: Bake
Pour batter into prepared pan(s).
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Serve
Allow cake to cool in pan for 15 minutes.
Transfer to a wire rack to cool completely.
Slice and enjoy plain or with a dusting of powdered sugar.
Time & Yield
Prep Time: 20 minutes
Bake Time: 75 minutes
Total Time: ~1 hour 35 minutes
Yield: 12–14 servings
Tips & Tricks
Drain pineapple well to avoid excess moisture.
For extra flavor, add ½ tsp almond extract.
Dust with powdered sugar or drizzle with a simple glaze.
Store cake tightly wrapped at room temperature for 3 days, or refrigerate up to 1 week.
Variations
Coconut Pineapple Pound Cake: Add ½ cup shredded coconut.
Nutty Twist: Fold in chopped pecans or walnuts.
Citrus Burst: Add lemon or orange zest to the batter.
Mini Loaves: Bake in smaller pans for gifting.
Serving Suggestions
Serve with whipped cream and fresh pineapple slices.
Pair with coffee or iced tea for a tropical afternoon treat.
Top with cream cheese frosting for a decadent dessert.
FAQs
Q: Can I use canned pineapple?
A: Yes, just make sure it’s well drained.
Q: Can I freeze this cake?
A: Absolutely — wrap tightly and freeze for up to 2 months.
Q: Can I make this in loaf pans instead of a bundt pan?
A: Yes, divide batter evenly and adjust baking time to 55–60 minutes.
Conclusion
This Pineapple Butter Cream Cheese Pound Cake is moist, flavorful, and beautifully tropical. With its rich texture and sweet pineapple notes, it’s a recipe you’ll want to keep and share — a true crowd‑pleaser for any occasion.