Name: more! Pineapple Cream Cheese Pound Cake Recipe
Prep time: 20 min
Cook time: PT-488995H32M39S
Total time: PT-488995H32M39S
Cuisine: American
Ingredients: 1 ½ cups butter, softened; 8 oz cream cheese; 3 cups sugar; 6 eggs; 3 cups flour; 1 tsp baking powder; ½ tsp salt; 1 tsp vanilla; ½ cup crushed pineapple; 1 can pineapple slices; ½ cup butter; ½ cup brown sugar

Jump to Recipe·5 from 12 reviews

If you’re craving a dessert that transports you straight to a tropical getaway, let me introduce you to more!
Pineapple Cream Cheese Pound Cake. This recipe is my sunny day secret weapon—it’s dense yet tender, infused with just the right amount of tangy pineapple, and topped with a buttery, caramelized pineapple crown you can’t resist. Every bite balances sweetness and creaminess perfectly. It’s the cake I serve when I want to wow a crowd (or just treat myself), and honestly, it’s as swoon-worthy as my husband claims. Let’s get baking!

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Pineapple Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every component in this more!
Pineapple Cream Cheese Pound Cake works hard to create its moist, fluffy crumb and signature flavor. These simple, trustworthy ingredients work together to make magic—don’t skip a single one!

Butter: Softened butter is essential for that ultra-rich, creamy foundation and melt-in-your-mouth texture.
Cream Cheese: This gives the pound cake its unbeatable moistness, subtle tang, and a smooth crumb.
Sugar: Sweetens things up and helps create that irresistible golden crust.
Eggs: Room temperature eggs are key to binding everything, adding structure, and helping the cake rise beautifully.
Flour: All-purpose flour provides the structure; make sure to measure it with care for the lightest crumb.
Baking Powder & Salt: Baking powder lifts the cake just a bit, and salt sharpens all the flavors—you need both!
Vanilla Extract: Rounds out the flavors, adding a lovely aromatic note to the whole cake.
Crushed Pineapple: Packs in tropical juiciness and hints of tangy sweetness in every bite.
Pineapple Slices: These create a visually stunning, caramelized layer on top (that’s actually the bottom until you flip it!).
Butter & Brown Sugar (for topping): Melted together, they form a luscious caramel coating under the pineapples.

How to Make more!
Pineapple Cream Cheese Pound Cake

Step 1: Prep the Pan and Caramelized Pineapple Topping

Start by melting ½ cup of butter and ½ cup of brown sugar together, creating a glossy caramel sauce. Pour this luxurious mixture into a well-greased bundt or tube pan, making sure to coat the entire base. Arrange the pineapple slices on top of the caramel layer, overlapping slightly for a gorgeous, sunburst look. This topping delivers the wow factor when you flip the cake out later.

Step 2: Cream the Butter, Cream Cheese, and Sugar

Add your softened butter and cream cheese to a large mixing bowl. Beat them together until perfectly smooth—this is the key to that fluffy, moist crumb! Next, gradually add the sugar and keep beating until the mixture turns pale and delightfully light. You’ll know it’s ready when it looks irresistibly creamy.

Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This step helps the batter emulsify, trapping air and ensuring the cake bakes up rich but never heavy. Take your time here—it makes all the difference!

Step 4: Incorporate the Dry Ingredients and Flavorings

In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to your creamed mixture, alternating with the crushed pineapple and vanilla extract. Mix on low, just until everything is combined. Don’t overmix! You want to keep every bit of that tender, fluffy texture locked in.

Step 5: Assemble and Bake

Pour your batter gently over the caramelized pineapple layer in the prepared pan, smoothing out the top. Bake at 325°F for 75–90 minutes. A toothpick should come out clean from the center when it’s done. Don’t rush—slow-baking ensures a perfectly even crumb and a beautifully golden crust.

Step 6: Cool, Flip, and Enjoy

Let the cake cool in the pan for 10–15 minutes before flipping it onto a serving platter. Watch as the pineapple topping transforms into a sticky, jewel-like glaze. Allow the cake to cool completely before slicing to keep the crumb intact. And if you’re feeling decadent, swirl in an optional cream cheese filling before baking for even more magic!

How to Serve more!
Pineapple Cream Cheese Pound Cake

Garnishes

Dress your cake with a light dusting of powdered sugar, a dollop of freshly whipped cream, or a scatter of toasted coconut flakes. A maraschino cherry atop each slice adds delightful color and a playful nod to classic pineapple desserts!

Side Dishes

Pair slices of your more!
Pineapple Cream Cheese Pound Cake with fresh berries, vanilla ice cream, or a tropical fruit salad. For a special brunch, serve it alongside a creamy yogurt parfait or a glass of tangy pineapple juice!

Creative Ways to Present

For parties, cut the cake into generous cubes and skewer them with pineapple chunks and mint leaves for easy, bite-sized treats. Or, layer slices with mascarpone and extra pineapple in miniature trifle cups for an elegant dessert. This showstopper even makes a gorgeous centerpiece for any spring or summer table.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover more!
Pineapple Cream Cheese Pound Cake tightly in plastic wrap or store in an airtight container. It stays moist and delicious at room temperature for up to 3 days, making it perfect for snacking all week long.

Freezing

To freeze, wrap individual slices of cake (or the entire cooled cake) in a layer of plastic wrap, then again in aluminum foil. It keeps beautifully in the freezer for up to 2 months. Thaw overnight in the fridge, and it’ll taste as fabulous as the day you made it.

Reheating

If you like your pound cake slightly warm, microwave individual slices for 10–15 seconds, just until gently heated. This brings out the rich pineapple aroma and refreshes the crumb, making it taste oven-fresh!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! If you have ripe fresh pineapple, dice or crush it for the batter and slice it thinly for the topping. Just be sure to drain off extra juice so your cake doesn’t turn out soggy. The flavor will be even brighter and fresher.

Is it okay to make this cake a day ahead?

Yes, it’s actually a great idea! This more!
Pineapple Cream Cheese Pound Cake tastes fabulous the next day, as the flavors have time to meld. Just keep it well covered, and wait to flip out of the pan until you’re ready to serve if you want a glossy pineapple top.

Do I need a special pan for this recipe?

A classic bundt pan works beautifully and gives the cake an elegant shape. You can also use a tube pan or even a standard loaf pan—just keep an eye on the baking time and don’t overfill.

What if I want an extra-decadent, filled version?

If you’re going for bonus indulgence, swirl about 1/2 cup of sweetened, whipped cream cheese into the batter after pouring it into the pan. It adds a luscious surprise in every bite and makes your more!
Pineapple Cream Cheese Pound Cake even more irresistible!

Why is my cake sticking to the pan?

Make sure to grease every nook and cranny of your pan before adding the caramel and pineapple. If you’re worried about sticking, line the bottom with parchment or give it a dusting of flour after buttering. Letting the cake cool slightly before flipping also helps release it perfectly.

Final Thoughts

Baking more!
Pineapple Cream Cheese Pound Cake is honestly like bottling up a bit of sunshine for your table. Whether you’re celebrating, sharing, or just treating yourself, it’s always a crowd-pleaser with amazing tropical flair. I hope you’ll give this recipe a try—who knows, it may just become the “paradise” of your own dessert repertoire!