Here’s a moist and rich Pineapple Cream Cheese Pound Cake—perfect for a dessert table or a special treat 🍍🍰
🍍 Pineapple Cream Cheese Pound Cake
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 (8 oz) can crushed pineapple, drained
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together the cream cheese and butter until smooth and fluffy.
- Gradually add sugar, beating until light and creamy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk together flour and salt. Gradually mix into batter until just combined.
- Fold in drained crushed pineapple gently.
- Pour batter into prepared pan and smooth the top.
- Bake 1 hour 30 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
🌟 Tips & Variations
- Sprinkle toasted coconut on top for a tropical twist
- Serve with a light glaze: powdered sugar + pineapple juice
- Use a loaf pan for a smaller cake (bake ~1 hour)
- Add chopped pecans or macadamia nuts for crunch
If you want, I can also share a mini-loaf version, moist bundt cake tweaks, or a pineapple cream cheese frosting to make it extra decadent 😄
