Pineapple Cream Cheese Pound Cake
A moist, flavorful pineapple cream cheese pound cake with a tender crumb, perfect for dessert or brunch, combining fruity sweetness with rich cream cheese goodness.
Ingredients
Instructions
- Cream butter and pineapple cream cheese until fluffy.
- Gradually add sugar and continue beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour and vanilla, mixing well.
- Pour batter into a well-greased and floured 10-inch Bundt pan.
- Place in a cold oven.
- Set temperature at 325° and bake for 1 hour and 20 minutes or until cake tests done.
- Cool 15 to 20 minutes before removing from pan.
Tips & Substitutions
For a lighter texture, ensure your butter and cream cheese are at room temperature before creaming. You can substitute the pineapple cream cheese with regular cream cheese mixed with crushed pineapple for a similar flavor. If you want to add a twist, consider incorporating chopped nuts or coconut for added texture, which pairs beautifully with My Pound Cake.
Serving Suggestions
Serve slices of this pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It pairs wonderfully with fresh fruit or a light fruit compote. Enjoy it alongside a cup of coffee or tea, making it perfect for brunch or as a sweet treat with afternoon snacks.
Storage & Reheating
Store any leftover Pineapple Cream Cheese Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, let it thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cream Cheese Pound Cake contains roughly 905 calories, with 4g protein, 48g carbohydrates, and 62g fat. It is a good source of iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of pineapple cream cheese?
Yes, you can use regular cream cheese combined with 1/2 cup of crushed pineapple to achieve a similar flavor. Just make sure to drain the pineapple well to avoid adding too much moisture to the batter.
What should I do if my cake sinks in the middle?
A sinking cake may be due to underbaking or overmixing the batter. Ensure your oven is correctly calibrated and fully preheated. Also, mix the batter just until combined after adding the flour to avoid incorporating too much air, which can lead to sinking.
Can I make this cake in advance?
Absolutely! This cake stores well. You can bake it a day or two in advance. Just make sure to cool it completely before storing. Wrap it tightly in plastic wrap and keep it in the fridge to maintain its freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).