Pineapple Cream Cheese Pound Cake

 Pineapple Cream Cheese Pound Cake — a moist, caramel-topped classic with cream cheese richness and caramelized pineapple. Clear steps, pro tips, storage advice, nutrition, and tasty variations.

Equipment (tools) you’ll need

• 9×13-inch (or similar) rectangular or bundt pan, well-greased

• Mixing bowls (large and medium)

• Electric mixer (hand or stand) or sturdy whisk and elbow grease

• Rubber spatula

• Measuring cups and spoons, kitchen scale (recommended)

• Cooling rack

• Small saucepan (for melting butter + brown sugar, optional)

• Oven thermometer (optional, for accuracy)

Ingredients (yields ~12 slices)

For the caramelized pineapple topping

• ½ cup (1 stick) unsalted butter, melted (for pan)

• ½ cup packed brown sugar

• 1 can pineapple slices (reserve juice/drain as preferred)

For the cake

• 1 ½ cups unsalted butter, softened (batter)

• 8 oz (226 g) cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour (spooned & leveled)

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp vanilla extract

• ½ cup crushed pineapple, well-drained

Timing

• Prep time: 25–35 minutes

• Bake time: 75–90 minutes (see note below)

• Rest/cooling: 30–45 minutes (including flip time)

• Total time: about 2 hours 15 minutes

• Yield: about 12 generous slices

Note on oven time: Because this is a dense, buttery pound cake, bake low and slow at 325°F (163°C). Start checking for doneness at 75 minutes — a long skewer inserted near the center should come out with a few moist crumbs (but not raw batter).

Step-by-step instructions

1. Preheat & prep the pan. Preheat your oven to 325°F (163°C). Grease a 9×13-inch pan thoroughly (butter and a light dusting of flour or use nonstick spray).

2. Make the caramelized pineapple base. Pour ½ cup melted butter into the greased pan, sprinkle ½ cup packed brown sugar evenly over the butter, then arrange the pineapple slices on top of the sugar in a single layer. If a little juice clings to the slices, blot it first so the sugar melts into a glossy caramel rather than diluting. Set pan aside.

3. Cream butter, cream cheese & sugar. In a large mixing bowl, beat 1 ½ cups softened butter with the 8 oz cream cheese until smooth and airy (2–3 minutes). Gradually add 3 cups sugar and beat until the mixture becomes light and slightly fluffy — this is where the cake gets its tender structure.

4. Add eggs. Add the 6 eggs one at a time, beating briefly after each addition to incorporate. Scrape the bowl as needed. Don’t over-whip once the flour is added, but the eggs should be well-mixed.

5. Combine dry ingredients. Whisk together 3 cups flour, 1 tsp baking powder, and ½ tsp salt in a separate bowl.

6. Alternate dry with pineapple. With the mixer on low, add the dry ingredients to the batter in three additions, mixing until just combined. Fold in the ½ cup crushed pineapple gently with a spatula so the batter remains airy.

7. Assemble & bake. Pour the batter evenly over the pineapple-brown sugar layer in the pan. Smooth the top lightly. Bake 75–90 minutes at 325°F (163°C) — the top will be golden and a skewer inserted into the center should come out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 50–60 minutes.

8. Flip & cool. Let the cake rest in the pan for about 10–15 minutes to allow the caramel to set just slightly. Run a knife around the edges, then carefully invert the cake onto a cooling rack or platter so the pineapple layer is on top. If you prefer serving warm, let it cool just 10–20 minutes more; for cleaner slices, cool completely.

9. Serve. Slice and serve as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream. Revel in the paradise.

Pro tips for perfect results

• Room temperature ingredients matter. Bring butter, cream cheese, and eggs to room temperature so they emulsify evenly and yield a smoother batter.

• Drain pineapple well. Excess juice will thin the batter and may cause uneven baking. Use a sieve and press gently to remove extra moisture.

• Don’t rush creaming. Creaming butter + cream cheese + sugar until light gives lift and finer crumb. But once flour is added, stop over-mixing.

• Oven accuracy. A thermometer can save a cake — 325°F is low but necessary for even baking in this dense batter.

• Tent with foil if the top is browning before the center sets.

• Cool briefly before flipping. Letting it rest 10–15 minutes helps the caramel set and reduces the chance of it running when inverted.

How to improve texture & flavor

• For extra-moist crumb, fold 2–3 tablespoons of sour cream or Greek yogurt into the batter (reduce crushed pineapple slightly if adding).

• To boost tropical flavor, add 1–2 teaspoons of finely grated lime zest to the batter. The citrus will brighten the richness.

• If you like a lighter cake, replace ½ cup of butter with neutral oil — the cake becomes softer but less “pound-cake” dense.

• For deeper caramel flavor, brown the ½ cup brown sugar briefly in a small saucepan with butter before pouring into the pan.

Variations & additions

• Coconut-Pineapple: Fold ½–1 cup unsweetened shredded coconut into the batter for a piña-colada vibe.

• Rum-Soaked: Lightly brush the finished warm cake with 1–2 tablespoons aged rum mixed with a tablespoon of the reserved pineapple juice. (Skip if serving children.)

• Nutty Crunch: Scatter ½ cup toasted pecans or macadamia nuts over the brown sugar layer before adding pineapple for texture contrast.

• Glaze option: Drizzle a simple vanilla glaze (1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla) over cooled cake for extra sweetness.

Storage and reheating

• Room temperature: Wrapped tightly in plastic wrap or in an airtight container, the cake will keep well for 2 days at room temperature.

• Refrigerator: Store covered for up to 5 days. Because of the cream cheese in the batter, refrigeration is safe and useful if you won’t finish the cake quickly. Bring to room temperature before serving for best flavor.

• Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag — freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature.

• Reheating: Heat a slice in the microwave for 12–20 seconds (depending on power) for a warm, gooey bite. For oven reheating, warm at 325°F (163°C) for 8–12 minutes covered with foil.

Approximate nutrition (per serving — 1 of 12 slices)

• Calories: ~724 kcal

• Fat: ~40 g

• Carbohydrates: ~84 g

• Protein: ~7 g

These are estimated values based on the ingredient quantities listed and typical nutritional profiles. Exact values vary by brand and ingredient specifics.

Frequently Asked Questions (FAQs)

Q: Can I use a bundt pan instead of a 9×13 pan?
A: Yes. If using a bundt, reduce the baking time slightly and check for doneness starting at 60–70 minutes, since pan shape affects heat distribution. Make sure the center cook is set.

Q: My cake is done on the edges but raw in the middle. What happened?
A: That usually means the oven was too hot. For dense cakes, lower temperature (325°F) and longer bake time is key. Also ensure even mixing and that pineapple is well-drained.

Q: Can I omit cream cheese?
A: You can, but the cream cheese provides richness and a tender crumb. Without it, this becomes a more traditional pound cake; reduce sugar slightly and expect a firmer texture.

Q: How do I prevent the caramel from making the cake soggy?
A: Don’t over-drain the pineapple (some moisture ensures a glossy top), but don’t leave excess juice in the pan. Let the cake rest 10–15 minutes before inverting so the caramel firms up.

Q: Can I halve the recipe?
A: Yes, you can halve all ingredients and bake in a smaller pan (8×8) or loaf pan. Adjust baking time — start checking after 50–60 minutes.

Final note (a little confession)

Sometimes I bake this just because the house smells like sunlight and childhood. The crackle of caramel, the soft yield of each slice—there’s a small, reckless joy to it. Try it, and if someone beside you whispers “paradise,” smile, tuck a napkin into your collar, and agree — you both deserve it.