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Pineapple Cream Cheese Pound Cake

A scrumptiously creamy pound cake infused with rich cream cheese and juicy pineapple, evoking a tropical flavor with every slice.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cream cheese, softened Use high-quality cream cheese for the best flavor.
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs Use room temperature eggs for best results.
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 can 8 oz crushed pineapple, drained Make sure to drain well to avoid excessive moisture.
  • ½ cup chopped walnuts or pecans (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or bundt pan with cooking spray.
  2. In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy using an electric mixer.
  3. Gradually mix in the sugar, beating continuously until the mixture is pale and fluffy.
  4. Add the eggs one at a time, combining well after each addition.
  5. In a separate bowl, sift together the flour and baking powder. Gradually add this to the creamy mixture, mixing until just combined.
  6. Stir in the vanilla extract and the drained crushed pineapple, along with any nuts if using. Mix gently until fully incorporated.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice, serve, and enjoy!

Notes

For serving, pair with whipped cream, fresh fruit, or vanilla ice cream. Can also be enjoyed with a tropical fruit salad or refreshing mint tea. Store wrapped in plastic wrap or airtight container for up to a week, or freeze slices for up to three months.