Pineapple Cream Cheese Pound Cake
If you’re craving a tropical twist on a classic dessert, this Pineapple Cream Cheese Pound Cake is the perfect treat. Moist, buttery, and infused with sweet pineapple flavor, it’s topped with a caramelized pineapple layer that makes every bite taste like sunshine. No wonder my husband called it “a slice of paradise”!
Ingredients:
1 ½ cups butter, softened
8 oz cream cheese (softened)
3 cups sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup crushed pineapple
1 can pineapple slices (for topping)
½ cup butter + ½ cup brown sugar (for caramelized pineapple topping)
Optional for extra indulgence: Cream cheese filling
Instructions:
1. Prepare the pineapple topping: In a greased bundt pan, pour the melted butter and brown sugar. Arrange pineapple slices on top.
2. Make the batter: Beat softened butter, cream cheese, and sugar until fluffy. Add eggs one at a time. Mix in flour, baking powder, salt, vanilla, and crushed pineapple.
3. Bake the cake: Pour batter over the pineapple topping. Bake at 325°F (160°C) for 75–90 minutes or until a toothpick comes out clean.
4. Flip & cool: Let cool slightly, then carefully flip onto a serving plate to reveal the caramelized pineapple topping.
5. Optional: Add a rich cream cheese filling for extra decadence.
Why You’ll Love This Pineapple Cream Cheese Pound Cake
Perfect blend of tropical pineapple flavor and creamy richness
A show-stopping pineapple upside-down style pound cake
Ideal for holidays, family gatherings, or summer desserts
Stays moist for days great for making ahead!
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