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Pineapple Cream Cheese Pound Cake Recipe: Simple to make and it bakes up so moist & velvety, with the loveliest tropical flavor!

Old-fashioned pineapple cream cheese pound cake sliced and presented on a platter with fresh flowers.

I don’t know what it is about this time of year but I always find myself craving pineapple recipes!

Carrot cake, pineapple stuffing, jello salad, and Hawaiian rolls just call to me during Easter time. So today I’m sharing this old-fashioned pineapple cream cheese pound cake to satisfy my own hankering, and hopefully you love it too!

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Here’s Why You’ll Love This

  • Simple recipe: This is an easy recipe that even a beginner will have success with.
  • One bowl: Everything happens in just one bowl, so the cleanup is minimal!
  • Feeds a crowd: This is a big cake so it’s perfect for a holiday celebration.
  • Moist: Pound cakes bake up dense and velvety, but so buttery and moist.
  • Flavorful: The pineapple and cream cheese give this bundt cake a special flavor that you are going to adore!

Ingredients You’ll Need

Cream Cheese: Results in a velvety texture with a slightly tangy, creamy flavor.

Butter: Keeps the cake moist and adds flavor.

Sugar: Granulated sugar sweetens the cake but also helps it to brown properly and stay moist.

Eggs: These are what leavens (or helps rise) the cake. They also provide structure and richness.

Pineapple: Look for crushed pineapple in juice. You’ll want to drain it in a mesh sieve, and if you like you can reserve that juice to make a glaze.

Lemon Juice: Just a few drops really help to bring out the taste of the pineapple. Don’t worry, the final result won’t be super lemony. It will just be a deeper, fruitier flavor.

Vanilla: Enhances the sweetness of the cake and compliments the pineapple taste.

Flour: Cake flour provides structure and allows for a fine, even crumb. If you aren’t familiar with this product you can learn more here: What is Cake Flour?.

Salt: Enhances and intensifies all the flavors.

In Photos: How to Make Pineapple Cream Cheese Pound Cake

Adding eggs to fluffy cream cheese, butter, and sugar.

Step 1: Cream the cream cheese, butter, and sugar together on medium-high speed until very pale and very fluffy, then start stirring in the eggs, one at a time, allowing each one to fully incorporate before adding the next.

Adding liquid ingredients to pound cake batter.

Step 2: Stir in the drained crushed pineapple, the lemon juice, and the vanilla extract.

Adding flour and salt to pound cake batter.

Step 3: Stir in the flour and salt on low speed, being careful not to overmix the batter at this stage.

A well-greased and floured bundt pan.

Step 4: Generously grease and flour a 12-cup capacity bundt pan. (Or, halve this recipe and bake it in a 9×5-inch loaf pan.)

Unbaked cream cheese pineapple pound cake in a bundt pan.

Step 5: Transfer the batter to the pan and bake the cake in a preheated oven until a skewer inserted in the thickest part comes out clean or with one or two moist crumbs.

Making a pineapple icing with powdered sugar and pineapple juice.

Step 6: (Optional!) Make a quick icing glaze by stirring a little of the reserved pineapple juice into some powdered sugar.

Drizzling pineapple cream cheese pound cake with powdered sugar icing.

Step 7: Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Helpful Tips & Tricks

Prepping the pan: It’s really important to generously grease and flour your bundt pan. Nothing is more heartbreaking than having a big cake like this stick or fall apart as you’re trying to unmold it. Such a waste of ingredients! Be very thorough, and don’t neglect the “stem.”

Whip: Cream the cream cheese, butter, and sugar together for a full 5 minutes minimum. It should look really fluffy and almost white. This is how you know you’ve whipped in enough air so the cake has a lighter texture.

Don’t overbeat: Once the flour goes in you want to mix it just enough to get it incorporated. Over-mixing could activate the glutens and result in a tough mouthfeel.

Time it right: If you underbake your cake, it could come out gummy and it could collapse as it cools. But too long in the oven could leave you with a dry texture. So flip on the light and keep an eye on your cake as it bakes. When it’s puffy, golden, and no longer looks wet on top crack the oven door and slide your hand in to lightly press the top. It should feel springy. If it does, insert a skewer in the thickest part. If it comes out clean or with just one or two crumbs clinging to it, your cake is done!

Cool completely: Pound cakes are very tender when still warm. So much so that they could fall apart when you try to unmold. Make sure your cake is adequately cool before inverting it onto the serving platter.

A slice of pineapple cream cheese pound cake on a porcelain plate with a vintage silver fork.

More Bundt Cake Recipes

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Pineapple Cream Cheese Pound Cake Recipe

Servings: 16 slices
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Pineapple Cream Cheese Pound Cake Recipe: Simple to make and it bakes up so moist & velvety, with the loveliest tropical flavor!
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Ingredients

For the Cake

  • 16 ounces (453.59 g) cream cheese, softened (2 bricks)
  • 1/2 cup (113.5 g) unsalted butter, softened (1 stick)
  • 3 cups (600 g) granulated sugar
  • 6 (264 g) eggs, large (preferably at room temperature)
  • 8 ounces (226.8 g) crushed pineapple in juice, drained
  • 2 teaspoons (10 g) lemon juice
  • 1 teaspoon (4 g) vanilla extract
  • 3 cups (375 g) cake flour
  • 2 teaspoons (12 g) kosher salt

For the Glaze (Optional)**

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 g) pineapple juice, reserved

Instructions
 

To Make the Cake

  • Preheat the oven to 350 degrees F, generously mist a 12-cup bundt pan* with non-stick spray, and coat it liberally with flour.
  • Place the cream cheese, butter, and sugar in a large mixing bowl and cream together on medium-high speed until very pale and very fluffy (approx. 5 to 7 full minutes).
  • Stir in the eggs, one at a time, allowing each one to become fully incorporated before adding the next.
  • Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the drained crushed pineapple, lemon juice, and vanilla extract.
  • Gently fold in the flour and salt until just barely combined.
  • Transfer the batter to the prepared pan and bake until a skewer inserted in the thickest part comes out clean (approx. 70 to 80 minutes).
  • Cool the cake in the pan for 1 hour, then invert it onto a serving platter and allow it to finish cooling before adding glaze.

To Make the Glaze**

  • Place the powdered sugar in a small bowl and stir in the pineapple juice reserved from the draining process.
  • Spoon, pour, or drizzle the icing over the cake.

Notes

*This recipe can also be halved and baked in a standard-sized 5-cup 9×5-inch loaf pan.  The bake time should be about the same but follow the instructions above to test as it may vary slightly.
**If you don’t want to glaze/ice the cake you can just dust it with powdered sugar for a simple yet elegant presentation.
Serving: 1slice, Calories: 442kcal, Carbohydrates: 66g, Protein: 7g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 105mg, Sodium: 405mg, Potassium: 107mg, Fiber: 1g, Sugar: 48g, Vitamin A: 655IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 1mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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