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Pineapple Cream Cheese Pound Cake

This luscious pound cake incorporates crushed pineapple and cream cheese for a moist and flavorful dessert that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure it is at room temperature.
  • 8 ounces cream cheese, softened Ensure it is at room temperature.
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour or all-purpose flour, spooned and leveled Cake flour is preferred for better texture.
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 can crushed pineapple, 20 ounces, well-drained and patted dry Make sure to drain thoroughly.
  • 1/2 cup sweetened shredded coconut or chopped macadamia nuts Optional add-ins.
Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons pineapple juice or milk Adjust for desired thickness.
  • pinch salt
  • splash vanilla

Method
 

Preparation
  1. Grease and flour a 10 to 12 cup Bundt pan thoroughly.
  2. Using room temperature butter and cream cheese will make the batter blend more smoothly.
Mixing
  1. Beat butter and cream cheese until creamy, about 2 minutes on medium speed.
  2. Add sugar and continue to beat for another 2 to 3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in vanilla.
Combining Dry Ingredients
  1. In a separate bowl, whisk together flour, baking powder, and salt.
  2. Add the dry mixture to the wet ingredients in two additions, mixing on low just until combined.
Folding in Pineapple
  1. Press the crushed pineapple with a fine mesh sieve or paper towel to remove extra juices.
  2. Gently fold the pineapple (and optional add-ins) into the batter using a spatula.
Baking
  1. Spoon the batter into the prepared pan and smooth the top.
  2. Bake at 325°F for 60 to 75 minutes, checking doneness with a toothpick.
Cooling and Glazing
  1. Let the cake rest in the pan for 10 to 15 minutes, then invert onto a wire rack.
  2. Whisk the glaze ingredients together and drizzle over the warm cake.

Notes

This cake is even better the next day. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Freezing is also an option.