1. Prepare for Baking
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt or tube pan to prevent sticking and help the cake release easily after baking.
2. Cream the Butter, Cream Cheese, and Sugar
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 3-5 minutes.
- Gradually add the granulated sugar, continuing to beat for another 5 minutes, or until the mixture is light and fluffy. This process helps create a soft texture in the cake.
3. Add the Eggs One at a Time
- Add the eggs one at a time, beating well after each addition. Adding them gradually helps the eggs incorporate fully and maintains the creamy texture of the batter.
- After all the eggs are added, mix in the vanilla extract.
4. Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt throughout the batter.
5. Alternate Adding Dry Ingredients and Pineapple
- With your mixer on low, add the dry ingredients to the wet mixture in three batches, alternating with the crushed pineapple. Start and end with the flour mixture.
- Mix just until each addition is incorporated; overmixing can make the cake dense.
6. Pour and Smooth the Batter in the Pan
- Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles for an even rise.
7. Bake the Pound Cake
- Bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and pulling slightly away from the edges of the pan.
- Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Making the Pineapple Glaze
- In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency as needed by adding more powdered sugar for a thicker glaze or more pineapple juice for a thinner glaze.
- Once the cake has cooled, drizzle the glaze over the top, letting it cascade down the sides. This step is optional but adds a lovely extra touch of sweetness and a glossy finish.
Tips for Success
- Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature to help create a smooth, uniform batter.
- Properly Drain the Pineapple: Too much liquid from the pineapple can alter the cake’s texture, so drain it well.
- Avoid Overmixing: After adding the flour, mix only until the ingredients are combined. Overmixing can make the cake dense and tough.
- Use Fresh Baking Powder: Baking powder that’s too old may not provide the necessary rise, so check the expiration date for the best results.
Serving and Storage
- Serving Suggestions: This cake is wonderful on its own, but you can also serve it with whipped cream, a scoop of vanilla ice cream, or a sprinkle of toasted coconut for extra tropical flair.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake (unglazed) for up to 3 months. Thaw in the refrigerator and add glaze before serving.
Why This Pineapple Cream Cheese Pound Cake Stands Out
This pound cake combines the best of classic Southern baking with a touch of tropical flavor. The cream cheese and butter provide a soft, tender crumb, while the pineapple adds a burst of sweetness that complements the richness. With or without the glaze, this Pineapple Cream Cheese Pound Cake is a show-stopper dessert that will have everyone savoring every bite.