Oh my goodness, let me tell you about this pineapple cream cheese pound cake! It’s an absolute game-changer when it comes to desserts. Imagine a cake that’s so moist it practically melts in your mouth, bursting with the sweet flavor of pineapple and the richness of cream cheese. The combination creates this delightful texture that’s both fluffy and dense, making it perfect for any occasion. Whether you’re serving it at a summer picnic or enjoying a cozy slice at home, this cake is sure to impress. Trust me, once you take a bite, you’ll be hooked on its tropical charm and creamy goodness!
Ingredients for Pineapple Cream Cheese Pound Cake
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
How to Prepare Pineapple Cream Cheese Pound Cake
Getting this pineapple cream cheese pound cake ready is easier than you might think! Just follow these steps, and you’ll be on your way to a delicious treat that everyone will love. First, you’ll want to preheat your oven to 350°F (175°C). This is super important because starting with a hot oven helps the cake rise perfectly. While that’s heating up, grab your bundt pan and grease it with butter or non-stick spray, then sprinkle a little flour inside to keep the cake from sticking.
Now, in a large bowl, beat together the softened cream cheese and butter until it’s all smooth and creamy. Don’t rush this part—getting it fluffy makes a big difference! Gradually add in the sugar, mixing well until fully incorporated. Then, add the eggs, one at a time, making sure each one is mixed in before adding the next. In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and prevents clumps. Slowly mix the dry ingredients into the cream cheese mixture until just combined. Finally, fold in the crushed pineapple and vanilla extract, ensuring everything is mixed without overdoing it. Pour the batter into your prepared bundt pan and pop it in the oven!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan thoroughly to prevent sticking.
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the sugar, mixing well until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the cream cheese mixture, mixing just until combined—don’t overmix!
- Gently fold in the drained crushed pineapple and vanilla extract, making sure to distribute them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Why You’ll Love This Recipe
- Incredibly moist and flavorful, thanks to the cream cheese and pineapple combination.
- Simple ingredients make it easy to whip up anytime you need a sweet treat.
- Perfect for any occasion, whether it’s a family gathering or a cozy night in.
- Bakes beautifully in a bundt pan, giving it an impressive look for serving.
- Leftovers (if there are any!) stay fresh and delicious for days.
- Versatile enough to dress up with whipped cream or fresh fruit, or just enjoy plain.
Tips for Success with Pineapple Cream Cheese Pound Cake
To make sure your pineapple cream cheese pound cake turns out perfectly, here are my top tips! First, always use high-quality cream cheese and butter; it really enhances the flavor and texture. Make sure your ingredients are at room temperature—this helps everything blend smoothly. When measuring flour, scoop it into your measuring cup and level it off with a knife; don’t pack it down! Be careful not to overmix the batter once you add the dry ingredients; a few lumps are totally okay. Lastly, keep an eye on the baking time—ovens can vary, so check for doneness a few minutes early. Trust me, these little tweaks will make a big difference!
Nutritional Information for Pineapple Cream Cheese Pound Cake
Alright, let’s talk numbers! Each slice of this delicious pineapple cream cheese pound cake is roughly estimated to pack in about 350 calories. It contains 18 grams of fat, with 10 grams being saturated fat, so it’s definitely a treat! You’ll also find around 28 grams of sugar, which gives it that lovely sweetness, and 4 grams of protein to keep you satisfied. Plus, there’s a bit of fiber in there too, about 1 gram per slice. Just keep in mind, these values are estimates and can vary based on the specific brands of ingredients you use. So, enjoy each slice, but maybe don’t count too closely—you’ll want to savor every bite!
Storage & Reheating Instructions
To keep your pineapple cream cheese pound cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. When you’re ready to enjoy a slice, you can either eat it cold or pop it in the microwave for about 10-15 seconds to warm it up slightly. Just be careful not to overheat it—you want that moist texture to shine through! Trust me, a warm slice with a dollop of whipped cream is pure bliss!
FAQ About Pineapple Cream Cheese Pound Cake
Can I use fresh pineapple instead of canned? Absolutely! Just make sure to finely chop the fresh pineapple and drain any excess juice to keep the cake from becoming too wet.
What if I don’t have a bundt pan? No worries! You can use a regular loaf pan instead. Just adjust the baking time, as it may take a little longer to bake through.
Can I freeze the pineapple cream cheese pound cake? Yes! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Just thaw it in the fridge overnight before serving.
Why is my cake dense? A dense texture might happen if you overmix the batter or if your ingredients were too cold. Be gentle when combining and let everything come to room temperature first.
Can I substitute the cream cheese? If you’re looking for a lighter option, you can try using Greek yogurt, but the texture and flavor will differ slightly. Cream cheese gives that rich, moist quality that’s hard to replicate!
For more delicious dessert ideas, check out Pumpkin Cream Cheese Crumb Cake or Carrot Cake with Cream Cheese Frosting.
Print
Pineapple Cream Cheese Pound Cake: 5 Reasons to Indulge
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pound cake with pineapple and cream cheese.
Ingredients
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, beat cream cheese and butter until smooth.
- Gradually add sugar and mix well.
- Beat in eggs one at a time.
- In another bowl, whisk flour, baking powder, and salt together.
- Gradually add the dry ingredients to the cream cheese mixture.
- Fold in crushed pineapple and vanilla extract.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Ensure the pineapple is well-drained.
- Store leftovers in an airtight container.
- Can be served with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pineapple cream cheese pound cake, pound cake, dessert, baking
