Pineapple Cream Cheese pound Cake

If you’ve ever found yourself craving something sweet, creamy, and just the right amount of tropical, this Pineapple Cream Cheese Pound Cake might be your new obsession. Whether you’re baking for a family get-together, your book club, or just because it’s Tuesday (no judgment here), this recipe is the kind of comfort food that feels like a warm hug from your Southern grandma—even if you’ve never had one.

This cake checks all the boxes: it’s rich, moist, and bursting with flavor, yet feels light enough to enjoy with your afternoon coffee. Oh, and did I mention it’s made from scratch? No shortcuts, just love, butter, and pineappley goodness.

Why You’ll Love This Pineapple Cream Cheese Pound Cake

We’re all juggling something—work meetings, laundry piles, snack negotiations with toddlers—and sometimes, a little baking therapy is just what we need. This pineapple cream cheese pound cake from scratch is simple enough to whip up without stress, yet special enough to make you feel like you’ve accomplished something major (because you have!).

Here’s why it’s a keeper:

• Creamy and Moist – Thanks to a whole brick of cream cheese.

• Subtle Tropical Twist – The pineapple adds brightness without overwhelming.

• Southern Comfort in Cake Form – Inspired by recipes like this Southern Living classic, it’s a slice of tradition.

• No fancy equipment – Just a bowl, a mixer, and maybe a few taste-testers lurking in your kitchen.

Ingredients You’ll Need

Here’s what you’ll want to gather before you dive in:

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, room temperature

• 1 (8 oz) package cream cheese, room temperature

• 3 cups granulated sugar

• 6 large eggs

• 1 tsp vanilla extract

• 3 cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup crushed pineapple, well-drained (keep that juice for the glaze!)

Optional Pineapple Glaze:

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice (from your drained pineapple)

Let’s Bake This Thing

Step 1: Preheat & Prep

Set your oven to 325°F. Grease and flour a Bundt pan like your mom taught you (or use nonstick spray, we won’t tell).

Step 2: Cream the Dream

In a large bowl, beat the butter and cream cheese together until it’s light, fluffy, and looks like it’s living its best life. This is your base, so take your time.

Step 3: Sugar Rush

Gradually add in the sugar while continuing to beat. The mixture should look silky and irresistible. Resist the urge to eat it by the spoonful (or don’t—we’re all friends here).

Step 4: Eggs & Essence

Add eggs one at a time, mixing well after each. Stir in the vanilla extract and soak in that sweet aroma.

Step 5: Dry Ingredients In

In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry mix to the wet ingredients until just combined. Don’t overmix unless you’re aiming for a chewy pound cake (not recommended).

Step 6: Pineapple Power

Fold in the drained crushed pineapple. Make sure it’s not too wet—otherwise, your cake might fall like a bad soufflé.

Step 7: Into the Oven

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 70 minutes—every oven is a little moody.

Step 8: Cool It Down

Let the cake cool in the pan for 15–20 minutes before turning it out onto a wire rack. Try not to flip it too early—we’ve all lost a cake that way.

Step 9: Glaze (Optional but Highly Encouraged)

Whisk powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake like the domestic goddess you are.

Cooking Tips & Tricks

• Drain that pineapple well. Seriously. Soggy cakes are a tragedy we can avoid.

• Room temp matters. Butter and cream cheese should be soft enough to spread easily. Cold ingredients = lumpy batter = grumpy baker.

• No Bundt pan? Use two loaf pans and adjust the baking time (start checking around 60 minutes).

• Want more Southern-inspired sweetness? Check out my Sour Cream Pound Cake —it’s another family favorite!

Personal Story Time

I first made this pineapple cream cheese pound cake southern living style recipe for Easter brunch. I was running behind (as usual), but somehow this cake came together like a dream. My kids licked their plates clean, my husband asked for seconds, and even my picky aunt asked for the recipe. It’s been on heavy rotation ever since—especially when I want to impress without stressing.

Serving Suggestions

This cake pairs beautifully with:

• A hot cup of coffee (obviously).

• Fresh whipped cream and berries for brunch.

• Vanilla bean ice cream if you’re going full dessert mode.

Recipe At a Glance

• Prep Time: 20 minutes

• Cooking Time: 75–85 minutes

• Total Time: About 1 hour 45 minutes

• Servings: 12 slices

Nutritional Info (per slice, approx.)

• Calories: 490

• Protein: 6g

• Sodium: 170mg

FAQs

Can I substitute canned pineapple with fresh?

You can! Just make sure it’s crushed finely and well-drained. The moisture level matters.

How do I store leftovers?

Wrap the cake tightly in plastic wrap and store at room temp for up to 4 days. Or refrigerate for up to a week—if it lasts that long.

Can I freeze this cake?

Yes! Wrap slices individually and freeze for up to 3 months. Great for surprise guests or midnight cravings.

What if I don’t have cream cheese?

Cream cheese is key to the moist texture, but you could try mascarpone in a pinch.

Wrapping It Up

This pineapple cream cheese pound cake isn’t just a recipe—it’s a moment. A slice of sweetness that feels like sunshine, even on the busiest, most chaotic days. Bake it for someone you love (including yourself), and don’t forget to sneak a slice while it’s still warm.

Craving more classic comfort bakes? Don’t miss my Lemon Glazed Pound Cake or Pina Colada Pound Cake for more Southern-inspired treats!

• Learn more about how to properly cream butter and sugar (King Arthur Baking)

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