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Sliced Pineapple Cream Cheese Pound Cake on a plate garnished with fresh pineapple.

Pineapple Cream Cheese Pound Cake

A cozy, buttery slice of sunshine with sweet pineapple notes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.