This Pineapple Cream Cheese Pound Cake is rich, buttery, moist, and filled with sweet pineapple flavor. It has the classic dense-yet-tender texture of a pound cake, with cream cheese adding extra softness and a slight tang that balances the sweetness beautifully.
It’s the kind of cake that feels perfect for Sunday dinner, holidays, potlucks, brunch, or a simple afternoon treat with coffee.
Why You’ll Love This Pineapple Cream Cheese Pound Cake
This cake is easy to make with simple pantry ingredients.
The cream cheese keeps the crumb moist and tender.
Crushed pineapple adds bright, fruity flavor without overpowering the cake.
It slices beautifully and holds up well for several days.
It’s perfect for family gatherings, dessert tables, or make-ahead baking.
Recipe Details
Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: About 1 hour 30 minutes
Skill Level: Easy
Flavor: Sweet, buttery, creamy, and lightly tropical
Ingredients
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, well drained
1/2 cup chopped pecans, optional
Instructions
Step 1: Prepare the Pan
Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan well. Make sure to coat all the edges and curves so the cake releases easily after baking.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until light, fluffy, and smooth.
This step helps create a soft, tender cake texture, so mix until the mixture looks pale and creamy.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and mix until fully combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
This helps distribute the baking powder evenly throughout the cake batter.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Mix just until combined. Do not overmix, or the cake may turn out dense or tough.
Step 6: Add Pineapple and Pecans
Fold in the well-drained crushed pineapple.
If using pecans, gently fold them into the batter as well.
The batter will be thick, rich, and slightly textured from the pineapple.
Step 7: Fill the Bundt Pan
Pour the batter into the prepared Bundt pan.
Smooth the top with a spatula so the cake bakes evenly.
Step 8: Bake
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The cake should be golden on top, and the edges should begin to pull away slightly from the pan.
Step 9: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes.
Carefully invert it onto a wire rack and let it cool completely before slicing.
Step 10: Serve
Slice and serve as-is, or dust with powdered sugar for a simple, pretty finish.
Kitchen Tips
Drain the crushed pineapple very well before adding it to the batter. Too much liquid can make the cake soggy.
Use room temperature butter, cream cheese, and eggs for a smoother batter.
Do not overmix once the flour is added. Mix only until the flour disappears.
For extra flavor, add 1/2 teaspoon cinnamon or a little coconut extract.
Toast the pecans before adding them for a deeper nutty flavor.
Optional Toppings
Powdered sugar
Vanilla glaze
Cream cheese glaze
Toasted coconut
Chopped pecans
Pineapple glaze
Fresh berries
Serving Ideas
Serve this cake with a hot cup of coffee or tea.
Add a scoop of vanilla ice cream for dessert.
Top slices with whipped cream and fresh fruit.
Serve it at brunch with berries and yogurt.
Bring it to potlucks, holidays, or family gatherings.
Storage Tips
Store the cake covered at room temperature for up to 2 days.
For longer storage, keep it covered in the refrigerator for 3–4 days.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw slices in the refrigerator overnight or at room temperature before serving.
How to Reheat
To refresh the texture, warm a slice in a 300°F oven for about 8–10 minutes.
You can also microwave individual slices for a few seconds, but avoid overheating so the cake does not dry out.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. This cake can be made one day ahead. In fact, it often slices more cleanly the next day after the crumb has had time to settle.
Can I leave out the pecans?
Yes. The pecans are optional. You can leave them out completely or replace them with walnuts.
Can I use fresh pineapple?
Canned crushed pineapple is easiest because it has a softer texture and consistent moisture. If using fresh pineapple, chop it very finely and drain any excess juice.
Why is my pound cake dense?
Pound cake is naturally a little dense, but it should still be moist and tender. Overmixing the batter after adding flour can make it too heavy or tough.
How do I know when the cake is done?
Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Final Thoughts
This Pineapple Cream Cheese Pound Cake is buttery, moist, and full of sweet pineapple flavor. The cream cheese gives it a rich, tender crumb, while the crushed pineapple adds a bright tropical touch.
It’s simple enough for everyday baking but special enough for holidays, gatherings, and dessert tables. Slice it, serve it, and enjoy a cozy homemade cake with a little taste of sunshine.
