Introduction
The kitchen fills with a warm, sweet steam as the bundt pan cools on the counter. I pull this Pineapple Cream Cheese Pound Cake from the oven and the house suddenly smells like a sunny memory — caramel edges, a faint tang of cream cheese, and bright pineapple. This always takes me back to Sunday dinners. The cake feels honest and simple, and you’ll find it easy to make even on a busy morning.
Why You’ll Love This
- Rich, tender crumb thanks to cream cheese and butter.
- Bright pineapple keeps it moist and fresh-tasting.
- Easy to mix by hand or with a mixer.
- Kid-approved and great for potlucks.
Quick Recipe Snapshot
- Servings: 10–12 slices
- Prep time: 20 minutes
- Cook time: 60–70 minutes
- Total time: 1 hour 30 minutes (including cooling)
- Skill level: Easy
- Taste: sweet + buttery with bright pineapple notes
Warm up confidence: the steps stay simple, and the cake rewards patience.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans (optional)
Chef notes:
- Unsalted butter helps control salt.
- Room-temp cream cheese blends smoothest.
- Drain pineapple well to avoid soggy batter.
- Pecans add crunch; omit if preferred.
How to Make It
- First, preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan so the cake releases cleanly.
- Next, in a large bowl, cream the softened butter, cream cheese, and sugar until light and fluffy; beat about 3–4 minutes. You should see a pale, airy texture.
- Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla; the batter will smooth and shine.
- Meanwhile, whisk the flour, baking powder, and salt in a separate bowl so everything distributes evenly.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stop when you no longer see flour streaks.
- After that, fold in the drained crushed pineapple and chopped pecans if using; fold gently so the batter stays light.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan once on the counter to settle the batter.
- Bake 60–70 minutes. The cake is done when the edges pull slightly from the pan and a toothpick inserted in the center comes out clean. You’ll smell a caramel note when it’s nearly finished.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
If you’re making this Pineapple Cream Cheese Pound Cake for guests, make it a day ahead; flavors deepen overnight.
Kitchen Tips (From My Kitchen)
- Time-saver: Drain pineapple in a fine sieve while you cream butter and sugar.
- Common mistake + fix: Overmixing makes the crumb dense; stop when flour disappears.
- Simple variation: Add 1 teaspoon cinnamon or a tablespoon of lime zest for brightness.
Serving Ideas
- Slice warm with a dollop of whipped cream for weekend brunch.
- Serve cooled with a drizzle of simple glaze and toasted pecans for dessert.
- Pack slices for a picnic or bring to a potluck — it travels well.
- Pair with a cup of strong coffee or a fruity tea.
Optional garnishes: powdered sugar, citrus zest, or extra chopped pecans.
Storing & Leftovers
- Fridge: Wrap airtight and refrigerate up to 4 days.
- Freezer: Slice, wrap tightly, and freeze up to 3 months.
- Reheat: Warm a slice 10–15 seconds in the microwave to revive texture.
Leftover idea: Turn slices into an indulgent breakfast sandwich with yogurt and fruit.
Pineapple Cream Cheese Pound Cake
Ingredients
Method
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the softened butter, cream cheese, and sugar until light and fluffy; beat for about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the drained crushed pineapple and chopped pecans if using.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Tap the pan once on the counter to settle the batter.
- Bake for 60-70 minutes until edges pull slightly from the pan and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — make the cake a day ahead and wrap it; flavors meld nicely in the fridge.
Q: Can I substitute crushed pineapple with fresh?
A: Use fresh, finely chopped pineapple, but drain well to avoid extra moisture.
Q: How do I know it’s done?
A: Look for golden edges, a slight pull from the pan, and a clean toothpick. You should smell a toasty, caramel scent.
Q: Can I freeze Pineapple Cream Cheese Pound Cake?
A: Absolutely. Freeze sliced portions wrapped tightly for best texture, then thaw in the fridge.
Final Thoughts
I love how simple ingredients turn into something so comforting. So, roll up your sleeves, crank the oven, and let this cake fill your home with a cozy, bright aroma. Tweak the nuts or add a hint of spice to make it yours, and enjoy every slice. Pineapple Cream Cheese Pound Cake
Conclusion
For another take on a classic, see this recipe for Pineapple Cream Cheese Pound Cake: Easy, moist, & so delish.
If you want a slightly different method or extra tips, try Easy Pineapple Cream Cheese Pound Cake.
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