Pineapple Cream Cheese Pound Cake 

Pineapple Cream Cheese Pound Cake

 

A Slice of Paradise in Every Bite

When my husband took his first bite of this cake, he called it “a slice of paradise.” Honestly, I couldn’t agree more. This Pineapple Cream Cheese Pound Cake is the perfect blend of tropical sweetness, creamy richness, and buttery pound cake goodness. With its caramelized pineapple topping and velvety cream cheese base, this cake is both impressive and surprisingly easy to make. Whether for family gatherings, holidays, or just a sweet treat with coffee, this recipe will win everyone over.

 Ingredients

For the Cake:

• 1 ½ cups (340 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, softened
• 3 cups (600 g) sugar
• 6 large eggs
• 3 cups (375 g) all-purpose flour, sifted
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup (120 g) crushed pineapple, drained

For the Pineapple Topping:

• 1 can pineapple slices (reserve a little juice)
• ½ cup (115 g) melted butter
• ½ cup (100 g) brown sugar

Optional Cream Cheese Filling:

• 4 oz (110 g) cream cheese
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

 Instructions

Step 1: Prepare the Pineapple Topping

1. Preheat your oven to 325°F (165°C).
2. Grease a Bundt pan or deep cake pan.
3. Pour the melted butter into the pan, then sprinkle the brown sugar evenly on top.
4. Arrange the pineapple slices neatly over the sugar mixture. This will create a beautiful caramelized design once the cake is flipped.

Step 2: Make the Cake Batter

1. In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
2. Gradually add the sugar, beating until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Slowly add the dry ingredients to the butter mixture, mixing just until combined.
6. Stir in the vanilla and crushed pineapple.

Step 3: Optional Cream Cheese Filling

• If you want extra decadence, beat cream cheese, powdered sugar, and vanilla until smooth.
• Pour half the cake batter into the pan, spread the filling over it, then cover with the remaining batter.

Step 4: Bake the Cake

1. Pour the batter over the pineapple topping in the prepared pan.
2. Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
3. If the cake browns too quickly, loosely cover the top with foil.

Step 5: Cool and Flip

1. Let the cake rest in the pan for about 15 minutes after baking.
2. Run a knife around the edges, then carefully flip the cake onto a serving platter.
3. The caramelized pineapple will now be on top, golden and glistening.

 Tips for Success

• Make sure the butter and cream cheese are at room temperature for a smooth batter.
• Drain the crushed pineapple well to avoid excess moisture.
• Bake low and slow at 325°F to get the perfect dense pound cake texture.
• For a tropical twist, sprinkle shredded coconut over the finished cake.

 Serving Ideas

• Serve warm with whipped cream or vanilla ice cream.
• Add a drizzle of caramel sauce for even more indulgence.
• Pair with coffee or tea for a delightful afternoon treat.

 Final Thoughts

This Pineapple Cream Cheese Pound Cake is more than just dessert—it’s an experience. The moist and buttery pound cake combined with tangy cream cheese and sweet caramelized pineapple makes every bite unforgettable. It’s the kind of cake that looks stunning on the table, tastes even better than it looks, and leaves everyone asking for seconds. Truly, a slice of paradise!