🍍 Pineapple Cream Cheese Pound Cake — A Lush, Tropical Twist on a Southern Classic

There’s something undeniably comforting about a good pound cake. Dense, moist, buttery, and deeply flavorful — it’s the kind of dessert that evokes warm kitchens, family gatherings, and slices shared over coffee or tea. But when you blend in tropical pineapple and tangy cream cheese, you get a whole new level of decadence. Enter the Pineapple Cream Cheese Pound Cake — a rich, luscious, Southern-style dessert with a fruity, creamy twist.

Whether you’re baking for a special occasion, preparing a summer dessert table, or just want to treat yourself to something heavenly, this pineapple-infused pound cake delivers in every way.

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🌟 Why You’ll Fall in Love with This Pound Cake

Let’s talk about what makes this cake shine:

• Three sticks of butter give it that ultra-moist, velvety crumb.
• Cream cheese and sour cream add a silky texture and tang.
• Crushed pineapple brings tropical sweetness and keeps every bite juicy.
• Swans Down cake flour ensures a fine, tender crumb.
• Brown sugar and white sugar combine for a richer depth of sweetness.
• The icing? It’s a drizzle of pineapple perfection that takes this cake over the top.

It’s sweet but not overly so, firm yet soft, and carries a beautiful aroma of vanilla and pineapple that fills your kitchen as it bakes.

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📝 Pineapple Cream Cheese Pound Cake Recipe (Original & Unchanged)

Ingredients

For the Cake:

• 3 sticks of unsalted butter
• 1 1/2 cups of light brown sugar
• 1 (8-ounce) package of cream cheese
• 1 cup of regular sugar
• 5 eggs
• 1 tablespoon of pure vanilla
• 1 cup buttermilk
• 1/2 cup of sour cream
• 1 cup crushed pineapple, drained
• 3 cups of Swans Down cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Baking Instructions:

• Bake at 325°F for 1 hour.
• Note: Ovens may vary — your baking time may take a little longer or less.

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For the Icing:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons crushed pineapple
• Pineapple juice (add to desired consistency)

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👩‍🍳 Step-by-Step Baking Guide

To make this tropical dream cake, here’s how to go from ingredients to slice-worthy success:

1. Cream the Butter, Sugar & Cream Cheese

Start with your unsalted butter, brown sugar, and cream cheese. Cream them together until light and fluffy — this can take 3–5 minutes with a hand or stand mixer. Add in the regular sugar and continue to beat until everything is well blended.

2. Add Eggs & Vanilla

Crack in the 5 eggs, one at a time, mixing well after each addition. Stir in the vanilla extract to infuse the batter with rich aroma.

3. Mix in Buttermilk, Sour Cream & Pineapple

Now blend in the buttermilk, sour cream, and crushed pineapple. Make sure your pineapple is well-drained — too much moisture can throw off the balance of this dense cake.

4. Sift Dry Ingredients

In a separate bowl, sift together the Swans Down cake flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until fully incorporated. Don’t overmix!

5. Bake to Golden Perfection

Pour the batter into a well-greased and floured bundt or tube pan. Smooth the top and place it in a preheated 325°F oven. Bake for about 1 hour, but start checking at the 55-minute mark. A toothpick inserted should come out clean or with a few moist crumbs.

📌 Pro Tip: Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely. This helps prevent sticking and cracking.

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🍍 Make the Icing

While the cake cools, prepare the icing. This glaze is tropical, sweet, and silky — the perfect topping.

In a bowl, whisk together:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons crushed pineapple
• Just enough pineapple juice to achieve a pourable consistency.

Drizzle the icing over the completely cooled cake and allow it to set slightly before slicing.

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💡 Tips for Pound Cake Perfection

• Room temperature ingredients blend better — especially butter, cream cheese, and eggs.
• Drain pineapple well to avoid soggy batter.
• Swans Down cake flour is finer than all-purpose flour and helps give the cake its perfect crumb.
• Want a deeper golden crust? Dust the pan with sugar after greasing for a subtle caramelized edge.

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🍽️ How to Serve Pineapple Cream Cheese Pound Cake

This cake stands beautifully on its own, but it also pairs well with:

• Whipped cream or coconut whipped topping
• Fresh pineapple slices
• Toasted coconut flakes for extra tropical vibes
• A scoop of vanilla or coconut ice cream

Great for brunches, birthdays, BBQs, baby showers, Easter dessert tables, or any time you need something sweet and satisfying.

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🧊 Storage & Freezing

Room temperature: Store covered on the counter for up to 3 days.
Refrigerated: Will last for 5–6 days in an airtight container.
Freezer: Slice and freeze individually, wrapped well in plastic and foil, for up to 3 months. Thaw at room temp.

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💬 Variations & Additions

Want to make it your own? Try these tweaks:

• Add toasted pecans or walnuts for crunch.
• Sprinkle in shredded coconut.
• Add rum extract for a pina colada flavor profile.
• Make mini loaves for gift-giving or party favors.

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❤️ Final Thoughts

This Pineapple Cream Cheese Pound Cake is so much more than a dessert — it’s a showstopper, a conversation piece, and a little slice of island-inspired happiness. It’s soft yet substantial, rich but bright, and combines the cozy feel of pound cake with the sunny burst of pineapple and vanilla.

Perfect for special occasions or sweet escapes from the ordinary, this cake has everything you want in a dessert: flavor, texture, and unforgettable character. Try it once, and it may just become your new signature recipe.

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