Introduction

Pineapple Cream Cheese Pound Cake is a show-stopping dessert that blends the dense,
buttery richness of a traditional pound cake with the smooth tang of cream cheese and
the bright, tropical sweetness of pineapple. Finished with a golden caramelized
pineapple topping, this cake is moist, flavorful, and visually stunning.

Perfect for holidays, brunches, celebrations, or special family dinners, this recipe
delivers bakery-quality results at home. Once inverted, the glossy pineapple topping
transforms this cake into a centerpiece dessert that’s as beautiful as it is delicious.

History of Pineapple Pound Cake

Pound cake dates back to 18th-century Europe, traditionally made with a pound each of
flour, butter, sugar, and eggs. Over time, American bakers adapted the recipe, adding
ingredients like cream cheese for extra richness and moisture.

Pineapple became popular in baked desserts during the mid-20th century, especially in
Southern kitchens. Combining pineapple with cream cheese pound cake created a dessert
that balances richness with tropical sweetness—a classic that remains beloved today.

Ingredients

Cake Batter

• 1½ cups unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup crushed pineapple, very well drained

Pineapple Topping

• ½ cup butter, melted
• ½ cup brown sugar
• 1 can pineapple slices, drained

Equipment Needed

• Bundt or tube pan
• Electric mixer
• Mixing bowls
• Spatula
• Cooling rack

Method & Step-by-Step Instructions

Step 1: Prepare the Pineapple Topping

Preheat oven to 325°F (165°C). Grease a bundt or tube pan thoroughly.
Pour melted butter into the bottom of the pan, sprinkle brown sugar evenly,
and arrange pineapple slices in a decorative pattern.

Step 2: Make the Cake Batter

In a large bowl, beat butter and cream cheese until smooth and creamy.
Gradually add sugar and beat for 3–5 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.

Step 3: Combine and Add Pineapple

Add dry ingredients gradually to the batter, mixing just until combined.
Gently fold in crushed pineapple, being careful not to overmix.

Step 4: Assemble the Cake

Carefully pour batter over the pineapple topping in the pan.
Smooth the top and tap gently to release air bubbles.

Step 5: Bake

Bake for 75–90 minutes, until a toothpick inserted in the center comes out clean.
If browning too quickly, loosely cover with foil.

Cooling & Flipping

Let the cake cool in the pan for 15–20 minutes. Carefully invert onto a serving plate
to reveal the caramelized pineapple topping. Allow to cool completely before slicing.

Benefits of Pineapple Cream Cheese Pound Cake

• Extremely moist and rich texture
• Perfect balance of sweet and tangy flavors
• Beautiful presentation without frosting
• Ideal for make-ahead desserts
• Freezes and stores well

Serving Suggestions

• Serve plain or with whipped cream
• Pair with vanilla ice cream
• Dust lightly with powdered sugar
• Enjoy with coffee or tea

For Pound Cake Lovers

If you love rich, buttery cakes with classic Southern charm, this Pineapple Cream
Cheese Pound Cake is a must-bake. It’s especially perfect for those who enjoy elegant
desserts that don’t require frosting.

Conclusion

Pineapple Cream Cheese Pound Cake is the perfect blend of comfort and elegance.
With its ultra-moist crumb, tangy cream cheese depth, and caramelized pineapple
topping, it’s a dessert that never fails to impress.

Whether baked for a holiday, celebration, or simple family gathering, this cake
delivers unforgettable flavor in every slice.