Description
This Pineapple Cream Cheese Pound Cake is a delightful dessert that combines the richness of cream cheese with the tropical sweetness of pineapple. The cake is tender, moist, and perfectly balanced with a hint of vanilla and a subtle tanginess from the cream cheese. The result is a golden, slightly dense cake with a soft crumb that’s perfect for any occasion—whether you’re celebrating or simply craving something sweet and comforting. A slice of this cake will transport you to a tropical paradise!
Ingredients
- Cream cheese (softened)
- Butter (softened)
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Vanilla extract
- Fresh or canned pineapple (drained and chopped if using canned)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large mixing bowl, cream together the softened cream cheese and butter until light and fluffy.
- Add the sugar and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in the vanilla extract and pineapple chunks, mixing gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Notes
- If using canned pineapple, be sure to drain it well to avoid excess moisture in the cake.
- This cake is best served the day after it’s made, as the flavors have time to meld together.
- You can optionally frost the cake with a cream cheese frosting for extra richness.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American