Pineapple Cream Cheese Pound Cake with Pineapple Icing Recipe

The Pineapple Cream Cheese Pound Cake with Pineapple Icing Recipe is an irresistible tropical treat that effortlessly combines rich, creamy textures with refreshing pineapple flavors. This cake is a delightful twist on the classic pound cake, boasting buttery softness enhanced by luscious cream cheese and bursts of juicy pineapple in every bite. Topped with a silky pineapple icing, it’s the perfect dessert to brighten any gathering or simply to enjoy as a sweet, comforting indulgence at home.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this cake comes from simple, wholesome ingredients that each play a key role in building its rich flavor, moist crumb, and lovely texture. From creamy butter and tangy cream cheese to the natural sweetness of pineapple, every component works together to create a cake that feels both decadent and refreshing.

• Unsalted butter (3 sticks, softened): Provides richness and moistness essential to a tender crumb.
• Lite brown sugar (1 1/2 cups): Adds a deep caramel note and helps keep the cake moist.
• Cream cheese (1 package, 8 ounces, softened): Brings a creamy texture and subtle tang that balances sweetness beautifully.
• Regular sugar (1 cup): Sweetens and aids in creating a light, airy texture when creamed with butter.
• Eggs (5): Bind the batter and add structure, making the cake deliciously dense but fluffy.
• Pure vanilla extract (1 tablespoon): Enhances all the flavors and adds a warm aromatic note.
• Buttermilk (1 cup): Adds moisture and a slight tang, helping keep the cake tender.
• Sour cream (1/2 cup): Further enriches the batter while boosting moisture and texture.
• Crushed pineapple (1 cup, drained): Delivers juicy bursts of tropical flavor with every bite.
• Swans Down Cake Flour or all-purpose flour (3 cups): Foundation of the cake’s structure, cake flour results in a lighter texture, but all-purpose works well too.
• Baking powder (1 tablespoon): Helps the cake rise perfectly for that characteristic pound cake lift.
• Salt (1/2 teaspoon): Balances sweetness and enhances the overall flavors.
• Powdered sugar (2 cups, for icing): Creates a smooth and sweet glaze to top the cake.
• Melted butter (2 tablespoons, for icing): Adds richness and a delicate mouthfeel to the icing.
• Crushed pineapple (2 tablespoons, for icing): Infuses the icing with fresh pineapple flavor and texture.
• Pineapple juice (to taste, for icing): Thins the icing to the perfect drizzle consistency while adding extra pineapple brightness.

How to Make Pineapple Cream Cheese Pound Cake with Pineapple Icing Recipe

Step 1: Preheat and Prepare Your Pan

Begin by setting your oven to 325°F (163°C). It’s essential to grease and flour a bundt pan or a 9×13-inch cake pan thoroughly so that your cake pulls out beautifully after baking without sticking.

Step 2: Cream Together Butter, Cream Cheese, and Sugars

In a large mixing bowl, beat the softened butter, cream cheese, and regular sugar until smooth and creamy. Then add the lite brown sugar and continue to mix until everything is seamlessly blended. This step is key for building a fluffy, rich base for your cake.

Step 3: Add Eggs and Vanilla Extract

Add the eggs one by one, beating well after each addition to ensure the batter is smooth and well incorporated. Once the eggs are fully mixed in, stir in the pure vanilla extract to uplift the flavors with a sweet aromatic touch.

Step 4: Whisk Dry Ingredients Separately

In a different bowl, whisk together the cake flour, baking powder, and salt. This ensures even distribution of leavening agents and salt, which translates to a perfectly risen cake.

Step 5: Combine Wet and Dry Ingredients Alternately

Start adding the dry ingredients to the wet mixture in small increments, alternating with the buttermilk and sour cream. Begin and finish with the dry ingredients. Stir gently and just until combined to avoid overmixing, which can make the cake tough.

Step 6: Fold in the Crushed Pineapple

Gently fold in the well-drained crushed pineapple to the batter, careful not to overwork it. These juicy pineapple pieces will add wonderful bursts of fresh flavor and moisture to your cake.

Step 7: Bake Until Golden and Done

Pour the batter into your prepared pan, smoothing out the top with a spatula. Place it in the preheated oven and bake for about 1 hour, starting to check for doneness with a toothpick at 55 minutes. The toothpick should come out mostly clean with just a few moist crumbs clinging to it.

Step 8: Prepare the Pineapple Icing

While the cake bakes, mix together powdered sugar, melted butter, crushed pineapple, and pineapple juice in a small bowl. Adjust the pineapple juice to create a smooth, drizzle-ready icing.

Step 9: Cool and Frost

After baking, let the cake rest for 10 minutes in the pan. Then, carefully turn it out onto a wire rack to cool completely. Once cool, generously drizzle the luscious pineapple icing over the top, letting it cascade down the sides for a gorgeous finish.

How to Serve Pineapple Cream Cheese Pound Cake with Pineapple Icing Recipe

Garnishes

Give your cake a fresh, inviting look by garnishing with thin pineapple slices or small pineapple chunks around the serving plate. Toasted coconut flakes also pair beautifully for extra texture and tropical flair.

Side Dishes

Serve alongside whipped cream or a scoop of vanilla ice cream to complement the cake’s richness. A fresh fruit salad with tropical fruits such as mango, kiwi, and papaya brightens the plate and adds a refreshing balance.

Creative Ways to Present

For an elegant touch, slice the cake and serve on pretty dessert plates with a sprig of fresh mint. Layer thin slices with pineapple preserves between for a layered mini cake effect at brunch or a shower. It also works beautifully cubed in a trifle with pineapple chunks and whipped cream.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. Keeping it sealed maintains moistness and prevents it from drying out.

Freezing

This pound cake freezes wonderfully. Wrap it well in plastic wrap and then foil to protect from freezer burn. Freeze for up to three months. Thaw overnight in the fridge before serving for best texture.

Reheating

If you prefer warm cake, gently reheat individual slices in the microwave for about 15 seconds or in a low oven (around 300°F) for 10 minutes. The icing remains delicious at room temperature or slightly chilled.

FAQs

Can I use all-purpose flour instead of cake flour?

Absolutely! While cake flour gives a lighter crumb, all-purpose flour can be used without issue. The cake may be slightly denser but will still be moist and flavorful.

Why do I need both buttermilk and sour cream?

Buttermilk and sour cream each add a bit of tang and extra moisture, resulting in a tender, rich cake with a subtle tropical tang that complements the pineapple.

How do I know when the cake is done?

Insert a toothpick into the center around 55 minutes. If it comes out mostly clean with just a few crumbs attached, the cake is ready. If it’s wet batter, give it a little more time.

Can I substitute fresh pineapple for crushed pineapple?

You can use fresh pineapple, but be sure to finely chop and drain it well to avoid excess moisture, which could affect the cake’s texture.

Is it okay to use canned pineapple juice for the icing?

Yes, canned pineapple juice works perfectly for thinning the icing. Just use it sparingly to achieve your desired consistency without making the glaze too runny.

Final Thoughts

If you’re craving a cake that’s rich, moist, and bursting with tropical vibrance, you really must try the Pineapple Cream Cheese Pound Cake with Pineapple Icing Recipe. It’s a crowd-pleaser every time and a fantastic way to bring sunshine to your dessert table. Grab your ingredients, get to baking, and enjoy the delicious goodness that this cake lovingly delivers!

Print