Pineapple Cream Cheese Pound Cake
Introduction
Pineapple Cream Cheese Pound Cake is a rich, moist dessert that blends classic Southern pound cake tradition with bright tropical flavor. The buttery crumb, tangy cream cheese, and sweet pineapple create a cake that feels both comforting and indulgent—perfect for family gatherings, celebrations, or a simple treat with coffee or tea.
Description
This pound cake is dense yet tender, with a velvety texture from cream cheese, sour cream, and buttermilk. Crushed pineapple adds moisture and subtle fruit flavor without overpowering the classic vanilla-butter base. Finished with a light pineapple glaze, it’s sweet, smooth, and irresistibly satisfying.
Ingredients & Quantities
Cake
3 sticks unsalted butter, softened
1½ cups light brown sugar
1 cup granulated sugar
1 (8-ounce) package cream cheese, softened
5 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk
½ cup sour cream
1 cup crushed pineapple, well drained
3 cups Swans Down cake flour
1 tablespoon baking powder
½ teaspoon salt
Icing
2 cups powdered sugar
2 tablespoons melted butter
2 tablespoons crushed pineapple
Pineapple juice (as needed for consistency)
Instructions
Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly.
In a large bowl, cream butter and cream cheese until smooth and fluffy.
Gradually add brown sugar and granulated sugar, beating until light and well combined.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together cake flour, baking powder, and salt.
Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients.
Gently fold in sour cream and drained crushed pineapple.
Pour batter into prepared pan and smooth the top.
Bake for about 1 hour, checking for doneness with a toothpick. Ovens vary—baking may take slightly more or less time.
Cool cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Icing
Whisk powdered sugar, melted butter, and crushed pineapple.
Add pineapple juice a little at a time until desired drizzle consistency is reached.
Spoon or drizzle icing over the cooled cake.
Origin and Cultural Significance
Pound cake has deep roots in European and Southern American baking, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, variations like cream cheese pound cake became popular in Southern kitchens for added richness. Pineapple reflects mid-20th-century American baking trends, when tropical fruit became a symbol of celebration, hospitality, and comfort.
Optional Additions
Chopped pecans or walnuts for crunch
Lemon zest for extra brightness
Coconut flakes for a tropical twist
A rum or pineapple extract splash for enhanced flavor
Tips for Success
Ensure all dairy ingredients are room temperature for smooth batter.
Drain pineapple very well to avoid excess moisture.
Do not overmix once flour is added—this keeps the cake tender.
Use cake flour specifically for a lighter crumb.
Let the cake cool fully before icing to prevent melting.
Nutritional Information (Estimated per slice)
Calories: ~420
Fat: ~24g
Carbohydrates: ~48g
Sugar: ~34g
Protein: ~6g
Values are approximate and vary by slice size.
Conclusion
Pineapple Cream Cheese Pound Cake is a timeless dessert that brings together richness, sweetness, and just the right touch of fruit. Its moist texture and elegant flavor make it suitable for both everyday enjoyment and special occasions.
Recommendation
Serve this cake with fresh fruit, whipped cream, or a warm cup of coffee or tea. It’s also a wonderful make-ahead dessert that tastes even better the next day.
Embracing Healthful Indulgence
While this cake is undeniably indulgent, it represents the joy of balance—savoring homemade treats made with care and shared with loved ones. Enjoying desserts mindfully allows comfort foods like this pound cake to be part of a happy, well-rounded lifestyle.
Enjoy!
