Heavenly Pineapple Cream Cheese Pound Cake Recipe for Spring

My weekend baking adventures often include a delightful pineapple cream cheese pound cake that surprises everyone with its moist, rich texture.

Sweet tropical notes dance through each tender slice, creating an irresistible dessert.

Cream cheese adds a luxurious softness that makes this cake stand out from traditional pound cake recipes.

Simple ingredients come together effortlessly, promising a treat that looks complex but feels surprisingly straightforward.

Fresh pineapple chunks scattered throughout bring unexpected bursts of brightness to every bite.

Summer gatherings or quiet afternoon tea moments become extra special with this crowd-pleasing dessert.

Warm slices paired with a scoop of vanilla ice cream might just become your new favorite indulgence.

FAQs About Pineapple Cream Cheese Pound Cake

• Is this cake moist?

Yes, the cream cheese and crushed pineapple make this pound cake incredibly moist and tender, ensuring a soft texture with every bite.

• Can I make this cake without coconut?

Absolutely! The shredded coconut is optional, so you can skip it entirely without affecting the cake’s overall structure or flavor.

• Do I need any special baking equipment?

You’ll just need a standard 9×5 inch loaf pan, a mixer, and basic mixing bowls. No fancy equipment required for this straightforward recipe.

• How do I know when the cake is fully baked?

Use the toothpick test: insert a toothpick into the cake’s center, and if it comes out clean without wet batter, your cake is perfectly done.

Pineapple Cream Cheese Pound Cake: What Makes It Stand Out

• Savor Tropical Delight: Indulge in a mouthwatering cake that brings the vibrant flavors of pineapple and coconut right to your kitchen, creating a deliciously exotic treat.
• Craft with Ease: Perfect for bakers of all skill levels, this recipe requires simple mixing techniques and basic ingredients, making it accessible and enjoyable for everyone.
• Versatile Crowd-Pleaser: Ideal for potlucks, family gatherings, or a sweet afternoon snack, this pound cake suits multiple occasions and satisfies diverse taste preferences.
• Stress-Free Preparation: Minimal steps and straightforward instructions ensure you can create a stunning dessert without complex techniques or specialized baking skills.

Ingredients for Pineapple Cream Cheese Pound Cake

• Butter: Provides rich flavor and contributes to the cake's tender texture.
• Cream Cheese: Adds moisture and creates a smooth, creamy consistency.
• Granulated Sugar: Sweetens the cake and helps create a golden brown crust.
• Eggs: Bind the ingredients together and provide structure to the cake.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.

• All-Purpose Flour: Forms the base of the cake and provides structure.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Balances the sweetness and enhances the other flavors.

• Crushed Pineapple, Shredded Coconut: Bring tropical flavor and additional moisture to the pound cake, creating a unique and delightful dessert experience.

How to Bake Pineapple Cream Cheese Pound Cake Perfectly

Step 1: Fire Up the Oven

Crank your oven to a toasty 350F (175C). Generously coat a 9×5 inch loaf pan with butter and flour, making sure every nook and cranny is covered.

Step 2: Whip Up a Creamy Base

Grab a large mixing bowl and transform butter, cream cheese, and sugar into a fluffy cloud-like mixture. Beat these ingredients until they’re light, airy, and looking absolutely fabulous.

Step 3: Egg Dance

Introduce eggs one by one into the creamy base, giving each a thorough mixing. Splash in the vanilla extract for an extra flavor punch.

Step 4: Dry Ingredient Magic

In a separate bowl, blend flour, baking powder, and salt. Gradually marry these dry ingredients into the wet mixture, stirring until they’re just becoming friends – don’t overmix!

Step 5: Tropical Treasure Fold

• Drained crushed pineapple
• Shredded coconut

Fold them into the batter with a tender touch.

Step 6: Pan Preparation

Transfer the batter into your prepared loaf pan, smoothing the top with a spatula for a picture-perfect finish.

Step 7: Baking Brilliance

Slide the pan into the oven and bake for 60-70 minutes. The cake is ready when a toothpick comes out clean from the center.

Step 8: Cooling Ceremony

Let the cake rest in the pan for 10 minutes, then gracefully transfer to a wire rack to cool completely.

Expert Tips for Pineapple Cream Cheese Pound Cake

• Drain Pineapple Thoroughly: Squeeze excess moisture from crushed pineapple using a clean kitchen towel to prevent a soggy cake texture.
• Room Temperature Ingredients: Let butter, cream cheese, and eggs sit at room temperature for smooth, even mixing and better cake consistency.
• Gentle Folding Technique: Use a spatula to fold pineapple and coconut gently, maintaining the cake's light and airy structure.
• Prevent Overbrowning: Cover the cake with aluminum foil halfway through baking if the top browns too quickly, ensuring even cooking.
• Check Doneness Accurately: Insert a toothpick near the center of the cake; it should come out with just a few moist crumbs, not completely wet or totally dry.

Exciting Variations on Pineapple Cream Cheese Pound Cake

• Tropical Mango Pound Cake: Replace crushed pineapple with diced fresh mango for a different fruity flavor profile. Swap shredded coconut with toasted macadamia nuts for added crunch.
• Gluten-Free Citrus Pound Cake: Use gluten-free all-purpose flour blend instead of regular flour. Add lemon or orange zest to enhance the cake's brightness and complement the cream cheese base.
• Low-Sugar Almond Pound Cake: Substitute half the sugar with stevia or monk fruit sweetener. Incorporate almond flour for part of the all-purpose flour and add sliced almonds on top for texture.
• Dairy-Free Banana Version: Replace cream cheese with dairy-free cream cheese alternative.

Best Pairings for Pineapple Cream Cheese Pound Cake

• Pair Tropical Rum Cocktail: Craft a refreshing pineapple-coconut rum cocktail that mirrors the cake's tropical flavors, using light rum, fresh pineapple juice, and a splash of coconut cream.
• Complement with Vanilla Cream: Serve a scoop of creamy vanilla bean ice cream alongside the cake, enhancing its rich texture and providing a cool contrast to the warm, dense pound cake.
• Match with Hawaiian Coffee: Brew a medium-roast Hawaiian coffee with subtle nutty undertones, which will beautifully highlight the cake's pineapple and coconut notes while offering a smooth, complementary drinking experience.
• Drizzle Caramel Sauce: Create a light coconut-caramel sauce with toasted coconut flakes sprinkled on top, adding depth and an extra layer of sweetness that intensifies the cake's tropical essence.

Storage Recommendations for Pineapple Cream Cheese Pound Cake

• Store covered in an airtight container for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice cake, place parchment paper between layers, and store in freezer-safe container for 2-3 months. Seal completely to prevent freezer burn.
• Keep cake at room temperature for 2 days maximum in a sealed container. Ensure the space is cool and dry to maintain freshness.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, warm in oven at 300F for 5-7 minutes to restore moisture and softness.

Pineapple Cream Cheese Pound Cake Recipe

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4.7 from 13 reviews

• Total Time: 80-90 minutes
• Yield: 12 1x

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Description

Irresistible Pineapple Cream Cheese Pound Cake delivers a tropical twist on classic comfort baking. Moist crumb and rich flavors promise sweet indulgence that melts in your mouth, inviting you to savor each delightful slice.

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Ingredients

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Main Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 1 cup (226 grams) cream cheese, softened
• 4 large eggs
• 1 cup (240 milliliters) crushed pineapple, drained

Dry Ingredients:

• 1 1/2 cups (300 grams) granulated sugar
• 2 cups (240 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (40 grams) shredded coconut (optional)

Flavor Enhancers:

• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment at 350F (175C). Apply a generous coating of grease and flour to a 9×5 inch loaf pan, ensuring complete coverage to prevent sticking.
2. Utilize an electric mixer to blend softened butter, cream cheese, and granulated sugar until the mixture transforms into a pale, airy consistency with soft peaks.
3. Incorporate eggs individually, thoroughly integrating each one before adding the next. Infuse the mixture with vanilla extract, mixing until smooth and uniform.
4. Create a separate mixture of dry ingredients by whisking flour, baking powder, and salt together. Gradually introduce this powder blend into the wet ingredients, folding gently to maintain a light texture.
5. Carefully drain crushed pineapple, removing excess liquid. Fold the pineapple and optional shredded coconut into the batter, distributing evenly without overmixing.
6. Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and create a level surface.
7. Position the pan in the preheated oven and bake for 60-70 minutes. Confirm doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
8. Let the cake rest in the pan for 10 minutes to stabilize its structure. Carefully release and transfer to a wire cooling rack, allowing it to reach room temperature completely before slicing.

Notes

• Drain pineapple thoroughly to prevent excess moisture from making the cake soggy, using a fine-mesh strainer or cheesecloth to squeeze out extra liquid.
• Soften butter and cream cheese at room temperature for at least 30 minutes to ensure smooth, even mixing and prevent lumpy batter.
• Toast coconut beforehand to enhance its nutty flavor and add a delightful crunch to the cake’s texture, creating a more complex taste profile.
• Substitute gluten-free flour for a celiac-friendly version, maintaining the cake’s rich, moist characteristics while making it accessible to those with wheat sensitivities.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 462 kcal
• Sugar: 34 g
• Sodium: 164 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 116 mg