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Pineapple Cream Cheese Pound Cake

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A moist and decadent tropical pound cake combining tangy cream cheese with sweet pineapple, topped with a rich pineapple cream cheese glaze.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 325°F. Grease and flour a 10-12 inch Bundt pan thoroughly.
  2. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy, about 2-3 minutes.
  3. Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl periodically.
  5. In a medium bowl, whisk together the flour, baking powder, and salt.
  6. Gently fold the flour mixture into the creamed ingredients until just barely combined. Do not overmix.
  7. Stir in the vanilla extract and lemon juice, then gently fold in the drained crushed pineapple until evenly distributed.
  8. Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
  9. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
  11. For the glaze: In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust consistency with more juice if needed.
  12. Drizzle the glaze over the cooled cake.

Notes

Ensure butter, cream cheese, and eggs are at room temperature for the best texture and moisture. Thoroughly drain the crushed pineapple to prevent excess moisture, but save the juice for both the batter and glaze. If using a dark Bundt pan, start checking for doneness around 65 minutes as it may bake faster.

Nutrition

Find it online: https://www.receipster.com/pineapple-cream-cheese-poundcake/

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