Pineapple Cream Cheese Pound Cake Recipe – A cozy, buttery slice of sunshine

Introduction

The kitchen smells like warm butter and sweet pineapple; the first slice sings with a soft crumb and a gentle tang. Right away, I have to tell you this Pineapple Cream Cheese Pound Cake always takes me back to Sunday dinners. First, you’ll notice how the cream cheese melts into the batter and gives a silky bite. Also, if you like cream cheese in cakes, you might enjoy my take on an apple cake with cream cheese frosting for next time.

Why You’ll Love This

• Rich, moist crumb thanks to cream cheese and butter.
• Easy to make with pantry staples and canned pineapple.
• Kid-approved and great for bring-alongs.
• Holds up well for a few days—perfect for leisurely breakfasts.

Quick Recipe Snapshot

• Servings: 10–12 slices
• Prep time: 20 minutes
• Cook time: 60–70 minutes
• Total time: 1 hour 30 minutes (including cool time)
• Skill level: Easy
• Taste: sweet + buttery with bright pineapple notes

Warm confidence: follow the cues below and this cake will come out tender and reliably golden.

Ingredients You’ll Need

• 1 cup unsalted butter, softened — Unsalted butter helps control salt
• 8 oz cream cheese, softened — Room temp for smooth batter
• 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, drained — Drain well to avoid soggy cake
• 1/2 cup chopped pecans (optional) — Adds crunch and warmth

Quick chef note: if you love bold cream-cheese desserts, try the red velvet sheet cake with cream cheese frosting for a different celebration.

How to Make It

1. First, preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan so the cake slips out easily.
2. Next, cream together the softened butter, cream cheese, and sugar in a large bowl until light and fluffy; the mixture should look pale and airy.
3. Then, add the eggs one at a time, mixing well after each. Stir in the vanilla; the batter will smooth out and smell sweet.
4. Meanwhile, whisk the flour, baking powder, and salt in a separate bowl so the leavening distributes evenly.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined; stop when you see no streaks of flour.
6. Fold in the crushed pineapple (drained) and chopped pecans if using; the batter will feel thick and studded.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula so it bakes evenly.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean; the top will be golden and the edges will pull away slightly.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely so it keeps its shape.
10. Finally, slice and serve; each piece should be moist and tender with small pockets of crushed pineapple.

If you’re curious about using cream cheese in savory dishes as well, I sometimes pair leftovers with a quick sandwich idea from my savory sandwich recipe.

Kitchen Tips (From My Kitchen)

1. Time-saver: Drain pineapple in a fine mesh sieve while you prep other ingredients; it barely adds time.
2. Common mistake + fix: Overmixing makes a tough cake—stop as soon as flour disappears.
3. Simple variation: Add 1/2 teaspoon cinnamon for warmth or swap pecans for toasted walnuts.

Serving Ideas

• Slice for a relaxed weekend brunch with coffee and fresh berries.
• Serve small squares after a weeknight dinner with a scoop of vanilla ice cream.
• Bring to a potluck; it pairs well with tea and bright salads.
• For holidays, dust powdered sugar and scatter toasted coconut on top.
• Try alongside a fruit compote or a drizzle of rum glaze for extra depth, and consider pairing with an apple crisp cheesecake if you need a dessert duo.

Storing & Leftovers

• Fridge: Store covered for 3–4 days to keep it fresh.
• Freezer: Wrap slices tightly and freeze up to 2 months.
• Reheat: Warm a slice gently in a 300°F oven for 8–10 minutes to revive texture.
  Leftover idea: Turn a slice into a dessert sandwich with cream and berries.

FAQs

Q: Can I make this ahead?
A: Yes — bake the day before and store wrapped; it actually slices more cleanly the next day.

Q: What can I substitute for pecans?
A: Substitute walnuts or leave them out; the cake stays moist without nuts.

Q: How do I know it’s done?
A: Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done. Also, the edges should pull away slightly from the pan.

Q: Can I freeze this cake?
A: Absolutely; freeze wrapped slices and thaw in the fridge overnight or at room temperature for an hour.

Final Thoughts

I love how this cake looks simple but tastes like something you’d find at a family table—comforting, buttery, and a little tropical. Also, feel free to tweak the nuts or spices to match your pantry and mood. Try a slice and tell me how you personalize it; I think you’ll find this Pineapple Cream Cheese Pound Cake feels like home.

Conclusion

For a quick comparison and another set of tips, check out Baking a Moment’s Pineapple Cream Cheese Pound Cake. For a different easy version and serving ideas, see Everyday Family Cooking’s Easy Pineapple Cream Cheese Pound Cake.

Pineapple Cream Cheese Pound Cake

A cozy, buttery slice of sunshine with sweet pineapple notes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Helps control salt content
• 8 oz cream cheese, softened Room temp for smooth batter
• 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, drained Drain well to avoid soggy cake
• 1/2 cup chopped pecans (optional) Adds crunch and warmth

Method

 

Preparation

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. Cream together the softened butter, cream cheese, and sugar in a large bowl until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. Whisk the flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the crushed pineapple and chopped pecans if using.
7. Pour the batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 60–70 minutes, or until a toothpick comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
3. Slice and serve the cake.

Notes

Store covered for 3–4 days in the fridge. To freeze, wrap slices tightly and freeze up to 2 months.