Ultra-Moist, Buttery Cake with a Golden Crust & Juicy Pineapple Bits
✨ Why You’ll Love This Cake
This Hawaiian-inspired pound cake is a tropical dream featuring:
✅ Velvety texture from cream cheese & butter
✅ Sweet-tart pineapple in every bite
✅ Crackly golden crust with a tender crumb
✅ Stunning Bundt presentation (no frosting needed!)
📝 Ingredients
For the Cake:
- 1½ cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 (8 oz) can crushed pineapple, well-drained
For Serving (Optional):
- Powdered sugar for dusting
- Toasted coconut flakes
- Fresh pineapple slices
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 325°F (163°C).
- Grease & flour a 10-inch Bundt pan (or use baking spray with flour).
2. Make the Batter
- Cream butter & cream cheese until smooth (~2 mins).
- Gradually add sugar, beating until fluffy (~5 mins).
- Add eggs one at a time, mixing well after each.
- Whisk dry ingredients (flour, baking powder, salt).
- Alternate adding dry mix to batter in 3 parts, mixing just until combined.
- Fold in vanilla and pineapple (squeeze out excess juice first!).
3. Bake & Cool
- Pour batter into pan and smooth the top.
- Bake 75–85 mins until a toothpick comes out clean.
- Cool 15 mins in pan, then invert onto a wire rack.
4. Serve
- Dust with powdered sugar (optional).
- Pair with whipped cream or vanilla ice cream!
🌟 Pro Tips for Success
🍍 Pineapple Secrets:
- Drain well—press pineapple in a sieve to remove excess liquid.
- Reserve 2 tbsp juice to brush on warm cake for extra moisture.
🔥 Baking Tricks:
- Room temp ingredients prevent curdling.
- Don’t overmix—stir until just combined for a tender crumb.
⏳ Make-Ahead Tips:
- Store at room temp (covered) for 3 days.
- Freeze whole cake for 1 month (wrap tightly in plastic).
❓ FAQs
1. Can I use fresh pineapple?
Yes! Chop ½ cup fresh pineapple finely and pat very dry.
2. Why did my cake stick to the pan?
- Grease every crevice of the Bundt pan.
- Let cool 15 mins before inverting.
3. Can I make cupcakes?
Yes! Bake at 350°F (177°C) for 22–25 mins (makes ~24).
4. How do I prevent a dry cake?
- Check at 75 mins—overbaking dries it out.
- Brush with simple syrup (1:1 sugar:water) while warm.
5. Can I add coconut?
Absolutely! Fold in 1 cup toasted coconut flakes with the pineapple.
🌴 Final Thoughts
This Pineapple Cream Cheese Pound Cake is a tropical escape in dessert form—buttery, fruity, and unforgettable. Perfect for luaus, potlucks, or a sunny afternoon treat!
“One slice and you’ll be transported to paradise!” 🌺
Tag us in your photos! 📸 #PineapplePoundCake
