Recipes
Pineapple Cream Cheese Pound Cake
Looking for a tropical dessert that’s both creamy and moist? This Pineapple Cream Cheese Pound Cake topped with a sweet pineapple glaze is the ultimate treat for any occasion!
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple (drained well)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (from the drained crushed pineapple)
- ½ teaspoon vanilla extract
Directions:
- Preheat the Oven: Preheat to 325°F (160°C). Grease and flour a bundt or tube pan.
- Cream Butter, Cream Cheese & Sugar: Beat butter, cream cheese, and sugar together until light and fluffy (about 3-4 minutes).
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, sift flour, baking powder, and salt.
- Combine: Gradually add the dry ingredients, alternating with the drained pineapple. Start and end with dry ingredients. Add vanilla & almond extract (if using), mix until just combined.
- Bake: Pour batter into prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
- Cool: Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make Pineapple Glaze: Whisk powdered sugar, pineapple juice, and vanilla extract until smooth.
- Glaze & Serve: Drizzle glaze over cooled cake and let it set for a few minutes before slicing.
This cake is a slice of tropical paradise in every bite!
