Introduction

Discover the secret pineapple cream cheese pound cake recipe that delivers an incredibly moist, rich dessert with tropical flair. This easy-to-follow recipe combines creamy texture with sweet pineapple for a perfect treat. For more pineapple-inspired delights, try the Hawaiian Carrot Pineapple Cake Recipe or the refreshing Pina Colada Fluff Recipe.

Ingredients

This Pineapple Cream Cheese Poundcake delivers an incredibly moist, dense crumb with a tropical sweetness from pineapple and the rich tang of cream cheese, perfectly balanced by a simple citrus glaze.

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained (reserve juice)
• 2 tablespoons lemon juice
• 1/4 cup powdered sugar
• 2-3 tablespoons pineapple juice for glaze

Timing

Prep Time	15 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 30 minutes

Context: This Pineapple Cream Cheese Poundcake recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Bring all refrigerated ingredients to room temperature, including cream cheese, butter, and eggs. This ensures proper emulsification and a smooth batter. Grease and flour a 10-inch tube or bundt pan thoroughly to prevent sticking.

Step 2 — Cream Butter, Cream Cheese, and Sugar

In a large bowl, beat 1½ cups softened butter with 8 ounces softened cream cheese until light and fluffy. Gradually add 3 cups granulated sugar, beating on medium-high speed for 5-7 minutes until pale and creamy. Scrape the bowl periodically for even mixing.

Step 3 — Incorporate Eggs and Vanilla

Add 6 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract. The batter should appear smooth and slightly increased in volume. Properly emulsified eggs prevent the Pineapple Cream Cheese Poundcake from curdling.

Step 4 — Combine Dry Ingredients

Whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until combined. Overmixing develops gluten and creates a tough texture.

Step 5 — Fold in Pineapple

Drain one 20-ounce can of crushed pineapple well, pressing out excess liquid. Gently fold the pineapple into the batter until evenly distributed. Proper draining prevents the Pineapple Cream Cheese Poundcake from becoming soggy.

Step 6 — Bake to Perfection

Pour batter into prepared pan and spread evenly. Bake at 325°F for 75-90 minutes. The cake is done when a toothpick inserted near the center comes out clean and the top is golden brown. Avoid opening the oven during the first hour to prevent sinking.

Step 7 — Cool and Serve

Let the Pineapple Cream Cheese Poundcake cool in the pan for 15 minutes before inverting onto a wire rack. Cool completely before slicing. For optimal texture, wrap cooled cake and store overnight—the flavors meld beautifully.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	52g
Fat	21g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining tangy moisture with fewer calories.
• Almond or coconut flour — Creates a gluten-free, lower-carb Pineapple Cream Cheese Poundcake with nutty flavor.
• Unsweetened applesauce for oil — Reduces fat content while keeping the cake moist and fruity.
• Monk fruit or stevia for sugar — Lowers glycemic impact without sacrificing sweetness in your poundcake.
• Canned pineapple in juice (not syrup) — Cuts added sugars while preserving tropical pineapple flavor.
• Dairy-free cream cheese — Makes the Pineapple Cream Cheese Poundcake vegan-friendly with similar creamy texture.
• Egg whites instead of whole eggs — Reduces cholesterol while maintaining structure in the poundcake batter.
• Reduce salt by half — Lowers sodium without noticeably affecting flavor in this sweet dessert.

Serving Suggestions

• Pair warm slices with vanilla ice cream or whipped cream for a classic dessert experience.
• Serve alongside fresh pineapple chunks or grilled pineapple rings to enhance the tropical flavor.
• Perfect for afternoon tea, brunch gatherings, or as a celebratory cake for birthdays and holidays.
• Drizzle with a simple pineapple glaze or caramel sauce for added sweetness and visual appeal.
• Garnish with toasted coconut flakes or mint leaves for an elegant finishing touch.
• Enjoy with a cup of coffee or tropical iced tea to complement the rich cream cheese notes.

This Pineapple Cream Cheese Poundcake is versatile enough for both casual and formal occasions, making it a crowd-pleasing choice year-round.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which doesn’t blend smoothly and creates a lumpy batter. Fix: Always bring cream cheese to room temperature for at least an hour before mixing.
• Mistake: Overmixing the batter after adding flour, which develops too much gluten and yields a tough, dense Pineapple Cream Cheese Poundcake. Fix: Mix just until the flour disappears; a few small streaks are okay.
• Mistake: Not properly draining crushed pineapple, adding excess liquid that throws off the batter’s moisture balance. Fix: Press pineapple in a fine-mesh strainer or squeeze in a cheesecloth to remove as much juice as possible.
• Mistake: Opening the oven door too early, causing the cake to fall from a sudden temperature drop. Fix: Avoid opening the oven for at least the first 45-50 minutes of baking.
• Mistake: Incorrectly measuring flour by scooping directly from the bag, which packs in too much and leads to a dry cake. Fix: Use the spoon-and-level method: spoon flour into the measuring cup, then level it off.
• Mistake: Using canned pineapple in heavy syrup instead of juice-packed or crushed pineapple, making the cake overly sweet and soggy. Fix: Opt for pineapple packed in its own juice and always drain it thoroughly.
• Mistake: Not preheating the oven, which results in uneven baking and a poor rise. Fix: Allow your oven to fully preheat for 20-30 minutes before placing the cake inside.
• Mistake: Removing the Pineapple Cream Cheese Poundcake from the pan immediately after baking, causing it to break apart. Fix: Let the cake cool in the pan on a wire rack for 15-20 minutes before turning it out.
• Mistake: Adding pineapple chunks that are too large, creating uneven texture and moisture pockets. Fix: If using chunks, chop them into smaller, pea-sized pieces before folding into the batter.
• Mistake: Baking in a dark or non-stick pan at the standard temperature, which can cause over-browning or burning on the bottom. Fix: Reduce oven temperature by 25°F if using a dark pan, or use a light-colored aluminum pan for best results.

Storing Tips

• Fridge: Cool completely, wrap tightly in plastic wrap or store in an airtight container. Refrigerate for up to 1 week.
• Freezer: Wrap the cooled Pineapple Cream Cheese Poundcake tightly in plastic wrap and then aluminum foil, or place in a heavy-duty freezer bag. Freeze for up to 3 months.
• Reheat: Thaw overnight in the refrigerator if frozen. For a single slice, warm in the microwave for 15-20 seconds. For the whole loaf, wrap in foil and warm in a 300°F (150°C) oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

Always let your Pineapple Cream Cheese Poundcake cool completely before storing to prevent condensation and sogginess. For best texture, bring slices to room temperature before serving.

Conclusion

This Pineapple Cream Cheese Poundcake is a wonderfully moist and flavorful dessert that’s sure to impress. We hope you love it as much as we do! If you try this recipe, please leave a comment below with your review. For more easy dessert ideas, check out our Pina Colada Fluff Recipe or Easy Banana Pudding Recipe.

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FAQs

Can I use canned pineapple in this Pineapple Cream Cheese Poundcake?

Yes, you can use well-drained canned crushed pineapple. Make sure to drain it thoroughly to avoid excess moisture in your batter, which could affect the texture of the Pineapple Cream Cheese Poundcake.

How should I store the Pineapple Cream Cheese Poundcake?

Store the cooled poundcake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week, as the cream cheese in the recipe benefits from cooler temperatures.

Can I make this poundcake ahead of time?

Absolutely, this Pineapple Cream Cheese Poundcake actually tastes better the next day as the flavors meld. Bake it a day in advance, let it cool completely, and wrap it tightly until you are ready to serve.