This Pineapple Cream Cheese Pound Cake is a delightful treat that brings the tropical flavors of pineapple together with the rich texture of cream cheese. Perfect for family gatherings, special occasions, or simply as a sweet indulgence, this cake is moist and fluffy. The creamy pineapple icing on top adds an extra layer of sweetness that makes it truly irresistible.
Why You’ll Love This Recipe
- Tropical Flavor: Enjoy a burst of tropical goodness in every bite with the blend of pineapple and cream cheese.
- Moist and Fluffy: The addition of buttermilk and sour cream ensures each slice is soft and moist.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for bakers of all levels.
- Versatile Occasions: Ideal for birthdays, holidays, or any gathering where you want to impress guests.
- Beautiful Presentation: The icing adds a lovely finish that makes this cake visually appealing.
Tools and Preparation
Before diving into your baking adventure, gather your tools. Having the right equipment will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Bundt pan or 9×13-inch cake pan
- Wire rack
Importance of Each Tool
- Stand mixer or hand mixer: Makes it easy to cream ingredients together quickly and efficiently.
- Mixing bowls: Essential for combining wet and dry ingredients separately before mixing them together.
- Rubber spatula: Great for scraping down the sides of bowls to ensure everything is mixed well.
Ingredients
This Pineapple Cream Cheese Pound Cake is a tropical delight that combines the richness of cream cheese and the sweetness of pineapple. Moist, fluffy, and topped with a creamy pineapple icing, it’s the perfect dessert for any occasion, from family gatherings to weekend indulgences.
For the Cake:
- 3 sticks unsalted butter (softened)
- 1 1/2 cups lite brown sugar
- 1 (8-ounce) package cream cheese (softened)
- 1 cup regular sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup crushed pineapple (drained)
- 3 cups Swans Down Cake Flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons crushed pineapple
- Pineapple juice (to taste)
How to Make Pineapple Cream Cheese Pound Cake
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together:
1. Softened butter
2. Cream cheese
3. Regular sugar
Continue mixing until smooth. Add lite brown sugar and mix until well combined.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract until smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together:
1. Cake flour
2. Baking powder
3. Salt
This will help evenly distribute the baking powder throughout the flour.
Step 5: Mix Wet and Dry Ingredients
Gradually add dry ingredients to wet ingredients while alternating with buttermilk and sour cream. Start with dry ingredients and end with them. Mix until just combined—do not overmix.
Step 6: Fold in Pineapple
Gently fold in well-drained crushed pineapple into the batter using a spatula until evenly distributed.
Step 7: Bake the Cake
Pour batter into the prepared pan. Smooth out the top with a spatula. Bake at 325°F for about 1 hour, checking doneness with a toothpick after 55 minutes.
Step 8: Prepare Icing
In a small bowl, combine powdered sugar, melted butter, crushed pineapple, and a splash of pineapple juice. Stir until smooth to create your icing.
Step 9: Cool and Ice the Cake
Once baked, allow cake to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle cooled icing over the cake once it has completely cooled down.
Enjoy your delicious Pineapple Cream Cheese Pound Cake!
How to Serve Pineapple Cream Cheese Pound Cake
Serving Pineapple Cream Cheese Pound Cake can elevate any gathering or celebration. Whether you’re hosting a party or enjoying a quiet evening at home, there are many delightful ways to present this tropical treat.
With Fresh Fruit
- Berries: Serve slices with fresh strawberries, blueberries, or raspberries for a refreshing contrast.
- Citrus Slices: Add some orange or lime slices on the side for a zesty kick.
With Ice Cream
- Vanilla Ice Cream: A classic pairing that complements the cake’s flavors beautifully.
- Coconut Sorbet: For an extra tropical vibe, opt for coconut sorbet which enhances the pineapple notes.
With Whipped Cream
- Sweetened Whipped Cream: Top each slice with a dollop of homemade whipped cream for added richness.
- Coconut Whipped Topping: Use coconut whipped topping for a dairy-free option that still feels indulgent.
As a Layered Dessert
- Trifle Style: Layer pieces of the pound cake with whipped cream and fruit in a glass for an impressive dessert presentation.
- Parfait Cups: Create individual parfaits by alternating layers of cake, icing, and fruit in clear cups.
How to Perfect Pineapple Cream Cheese Pound Cake
To achieve the best results with your Pineapple Cream Cheese Pound Cake, consider these simple tips that will enhance flavor and texture.
- Bold Ingredients: Always use high-quality butter and cream cheese. This adds richness and depth of flavor.
- Bold Mixing Technique: Be sure not to overmix your batter. Mix until just combined to keep the cake light and fluffy.
- Bold Temperature Check: Ensure your ingredients are at room temperature before mixing. This helps create a smooth batter.
- Bold Cooling Method: Allow the cake to cool completely before icing. This prevents the icing from melting off and ensures it adheres well.
- Bold Storage Tips: Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Best Side Dishes for Pineapple Cream Cheese Pound Cake
To complement your Pineapple Cream Cheese Pound Cake, consider serving it alongside these delicious side dishes. They add balance and variety to your dessert table.
- Fruit Salad: A mix of seasonal fruits offers a refreshing side that brightens up the meal.
- Cheese Platter: Include various cheeses like brie or gouda for a savory contrast to the sweet cake.
- Nut Mix: A blend of roasted nuts adds crunch and pairs well with the soft texture of the cake.
- Chocolate Fondue: Provide dippable fruits or marshmallows in chocolate fondue for a fun experience.
- Coffee or Tea: Serving warm beverages enhances the enjoyment of the cake’s flavors during dessert time.
- Pineapple Salsa: A zesty pineapple salsa can offer an unexpected twist that ties back to the cake’s main ingredient.
Common Mistakes to Avoid
When making Pineapple Cream Cheese Pound Cake, it’s easy to run into a few common pitfalls. Here’s how to ensure your cake turns out perfectly.
- Ignoring ingredient temperature: Always use softened butter and cream cheese for the best texture. Cold ingredients can lead to a lumpy batter.
- Overmixing the batter: Mixing too much can make your cake dense. Blend until just combined, especially after adding flour.
- Not draining pineapple properly: Excess moisture from the pineapple can alter the cake’s texture. Make sure to drain it well before adding it to the batter.
- Skipping the toothpick test: Relying solely on baking time may lead to an undercooked or overcooked cake. Always check with a toothpick inserted in the center.
- Using the wrong pan size: A bundt pan or 9×13-inch pan is recommended for even baking. Using a different size might affect cooking time and cake structure.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Pineapple Cream Cheese Pound Cake in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
- To maintain moisture, wrap it in plastic wrap before placing it in the container.
Freezing Pineapple Cream Cheese Pound Cake
- Wrap individual slices or the whole cake tightly in plastic wrap.
- Place it in a freezer-safe container or bag.
- It can be frozen for up to 3 months without losing flavor.
Reheating Pineapple Cream Cheese Pound Cake
- Oven: Preheat oven to 350°F (175°C). Place slices on a baking sheet and reheat for about 10-15 minutes.
- Microwave: Heat slices on low power for about 20-30 seconds, checking frequently to avoid overheating.
- Stovetop: Use a skillet on low heat, cover with a lid, and warm for about 5 minutes until heated through.
Frequently Asked Questions
Here are some common questions about making and enjoying Pineapple Cream Cheese Pound Cake.
Can I use fresh pineapple instead of canned?
Fresh pineapple can be used, but ensure it is finely chopped and well-drained to avoid excess moisture in the batter.
How do I customize my Pineapple Cream Cheese Pound Cake?
You can add nuts like pecans or walnuts for crunch or mix in coconut flakes for added tropical flavor.
What should I serve with Pineapple Cream Cheese Pound Cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or a scoop of yogurt for added creaminess.
How do I store leftovers of Pineapple Cream Cheese Pound Cake?
Leftovers should be stored in an airtight container in the fridge for up to five days or frozen for longer storage.
Final Thoughts
Pineapple Cream Cheese Pound Cake is a delightful dessert that combines rich flavors and moist texture. Its versatility allows you to customize it with various toppings or mix-ins. Don’t hesitate to try this recipe; it’s perfect for any occasion!
Pineapple Cream Cheese Pound Cake
Pineapple Cream Cheese Pound Cake is a luscious dessert that perfectly marries the tropical sweetness of pineapple with the creamy richness of cream cheese. This cake is incredibly moist and fluffy, making it an ideal treat for family gatherings, special celebrations, or simply to satisfy your sweet tooth. Topped with a delightful creamy pineapple icing, each bite offers a burst of flavor that makes it irresistible. With straightforward ingredients and simple steps, even novice bakers can whip up this delightful dessert to impress friends and family alike.
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 3 sticks unsalted butter (softened)
- 1 1/2 cups lite brown sugar
- 1 (8-ounce) package cream cheese (softened)
- 1 cup regular sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup crushed pineapple (drained)
- 3 cups Swans Down Cake Flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons crushed pineapple
- Pineapple juice (to taste)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt or 9×13-inch pan.
- In a large bowl, beat softened butter, cream cheese, and regular sugar until smooth. Add lite brown sugar and combine well.
- Incorporate eggs one at a time followed by vanilla extract until blended.
- In another bowl, whisk together cake flour, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture while alternating with buttermilk and sour cream. Do not overmix.
- Gently fold in well-drained crushed pineapple.
- Pour batter into the prepared pan and smooth the top. Bake for about 60 minutes or until a toothpick comes out clean.
- Allow cooling before icing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 34g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Ensure butter and cream cheese are softened for easy mixing. Drain canned pineapple thoroughly to prevent excess moisture in the batter. Consider adding chopped nuts or coconut flakes for extra texture.
