A Tropical, Buttery Dream with Luscious Cream Cheese Swirls
Sunshine in every slice! This ultra-moist pound cake combines tangy pineapple, rich cream cheese, and vanilla for a dessert that’s perfect for brunch, potlucks, or anytime you crave a taste of the tropics.
✨ Why You’ll Love This Recipe
✅ Easy shortcut – Starts with a cake mix!
✅ Creamy & rich – Thanks to the cream cheese swirl.
✅ Tropical vibes – Juicy pineapple in every bite.
✅ Crowd-pleaser – Ideal for holidays or gifting.
📝 Ingredients
(Serves 12–14)
For the Cake:
- 1 (15 oz) box yellow cake mix (with pudding in the mix)
- 1 (8 oz) package cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temp
- ½ cup (120ml) pineapple juice (from canned pineapple)
- 1 tsp vanilla extract
Mix-Ins & Topping:
- ½ cup (120g) crushed pineapple, well drained
- Powdered sugar for dusting
(Optional: Toasted coconut or whipped cream for serving!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Cream Wet Ingredients
- Preheat oven to 325°F (165°C). Grease a 10-inch Bundt pan generously.
- In a large bowl, beat cream cheese + butter until smooth (~2 mins).
- Add sugar; beat until fluffy (~3 mins).
2️⃣ Build the Batter
- Add eggs one at a time, mixing well after each.
- Stir in vanilla + pineapple juice.
- Fold in cake mix until just combined (don’t overmix!).
- Gently stir in crushed pineapple.
3️⃣ Bake & Cool
- Pour into Bundt pan and bake 55–60 mins until a toothpick comes out clean.
- Cool 15 mins in pan, then invert onto a rack to cool completely.
4️⃣ Serve & Enjoy!
- Dust with powdered sugar and slice.
💡 Pro Tips
🔹 Drain pineapple well – Use a fine-mesh strainer and press with a spoon.
🔹 Room temp ingredients prevent a lumpy batter.
🔹 For extra moisture: Brush warm cake with 1 tbsp pineapple juice.
❓ FAQs + Variations
1. Can I use fresh pineapple?
⚠️ No—it’s too watery. Canned crushed pineapple works best.
2. How do I store leftovers?
🧊 Room temp: 2 days (covered) | Fridge: 5 days
❄️ Freeze: Up to 3 months (wrap slices individually).
3. No Bundt pan?
🍞 Use two 9×5-inch loaf pans (bake ~40–45 mins).
4. Gluten-free option?
🌾 Use GF yellow cake mix + ½ tsp xanthan gum.
5. Make it extra tropical?
🥥 Add ½ cup toasted coconut to the batter.
🍽 Serving Suggestions
- With coconut whipped cream
- Drizzled with caramel sauce
- Paired with vanilla ice cream
⏳ Time & Nutrition
Prep: 15 mins | Bake: 60 mins | Total: 1 hr 15 mins
Calories: ~280/slice | Servings: 12–14
🌟 Final Thoughts
This Pineapple Cream Cheese Pound Cake is moist, buttery, and bursting with tropical flavor—like a vacation in dessert form! Perfect for:
- Easter brunch
- Summer BBQs
- When you need a guaranteed crowd-pleaser
Slice, serve, and watch it disappear! 🌴😋
(Tip: For a boozy twist, soak the cake in a pineapple rum glaze!)
