Pineapple Cream Cheese Pound Cake Recipe

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Pineapple Cream Cheese Pound Cake Recipe

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

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: cream cheese pineapple pound cake, cream cheese pineapple pound cake recipe, old fashioned pineapple cream cheese pound cake, pineapple cream cheese pound cake, pineapple cream cheese pound cake from scratch, pineapple cream cheese pound cake recipe, recipe for pineapple cream cheese pound cake

Servings: slices

Calories: 442kcal

Ingredients

For the Cake

16 ounces cream cheese softened (2 bricks)
1/2 cup unsalted butter softened (1 stick)
3 cups granulated sugar
6 eggs large (preferably at room temperature)
8 ounces crushed pineapple in juice drained
2 teaspoons lemon juice
1 teaspoon vanilla extract
3 cups cake flour
2 teaspoons kosher salt

For the Glaze (Optional)**

1 cup powdered sugar
2 tablespoons pineapple juice reserved

US Customary - Metric

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.

Video

Notes

*This recipe can also be halved and baked in a standard-sized 5-cup 9x5-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.

Nutrition