If you’re searching for a dessert that blends richness, moisture, and tropical flavor, look no further than this Pineapple Cream Cheese Pound Cake. Imagine a tender, buttery pound cake with a subtle tang from cream cheese and bursts of sweet pineapple in every bite—it’s the perfect centerpiece for afternoon tea, holiday gatherings, or simply an indulgent treat at home. Its golden crust, soft crumb, and delicate pineapple aroma make it utterly irresistible.
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Ingredients & Their Roles
To create this heavenly cake, each ingredient plays a crucial role:
All-purpose flour (2 ½ cups) – Provides structure to the cake while keeping it tender.
Baking powder (1 teaspoon) – Ensures the cake rises evenly for a light, airy texture.
Salt (½ teaspoon) – Enhances flavor and balances sweetness.
Unsalted butter (1 cup / 2 sticks, softened) – Adds richness, moisture, and contributes to the tender crumb.
Cream cheese (8 oz, softened) – Provides tanginess and extra moisture, giving the pound cake a luxurious texture.
Granulated sugar (2 cups) – Sweetens the cake while aiding in creating a light, fluffy structure when creamed with butter and cream cheese.
Large eggs (4) – Bind the ingredients and add richness.
Vanilla extract (2 teaspoons) – Enhances the flavor and balances the pineapple’s sweetness.
Crushed pineapple (1 cup, well-drained) – Infuses tropical sweetness and moistness into every bite.
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Step-by-Step Instructions
1. Preheat & Prep: Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy release.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Cream Cheese: In a large bowl, use a mixer to cream together butter, cream cheese, and sugar until light and fluffy (about 3-5 minutes). This step is key to a smooth, tender cake.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to prevent a dense cake.
6. Fold in Pineapple: Gently fold in the crushed pineapple, ensuring it’s evenly distributed without deflating the batter.
7. Bake: Pour the batter into your prepared loaf pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This helps prevent a soggy bottom while keeping it moist.
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Why This Cake Is Loved
Moist & Tender: Cream cheese keeps the pound cake incredibly soft.
Perfectly Sweet: Balanced sugar ensures the pineapple flavor shines without overpowering.
Versatile: Ideal for breakfast, dessert, or gift-giving.
Show-Stopping: Its golden crust and soft, tropical interior make it visually irresistible.
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Pro Tips for Perfection
Drain the Pineapple Well: Excess liquid can make the cake soggy.
Room Temperature Ingredients: Butter, cream cheese, and eggs should be soft for even mixing.
Don’t Overmix: Overworking the batter develops gluten, leading to a dense texture.
Add a Glaze: Optional pineapple or cream cheese glaze enhances sweetness and presentation.
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Serving Suggestions
Slice and serve warm with a dollop of whipped cream or vanilla ice cream.
Pair with a hot cup of coffee or tea for a delightful afternoon treat.
Garnish with toasted coconut or crushed pecans for added texture and flavor.
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In Summary
This Pineapple Cream Cheese Pound Cake is a masterful blend of moistness, sweetness, and tropical flavor, making it both simple and extraordinary. With easy-to-follow steps, carefully selected ingredients, and expert tips, this cake promises perfect results every time. Whether for family gatherings, special occasions, or an indulgent personal treat, it’s a dessert that will have e
veryone asking for seconds—and the recipe is so straightforward, you’ll want to make it again and again.
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