Pineapple Cream Cheese Pound Cake

Pineapple Cream Cheese Pound Cake

This Pineapple Cream Cheese Pound Cake is a rich, moist, and indulgent dessert that perfectly balances tropical sweetness with classic comfort. The creamy cream cheese layer adds a smooth, luxurious texture, while the pineapple brings a bright, juicy freshness that keeps every bite light and flavorful. It’s the kind of cake that looks impressive on the table but is surprisingly easy to prepare, making it ideal for both special occasions and everyday treats.

What truly sets this cake apart is its beautiful contrast of textures and flavors. The dense, buttery pound cake base supports a creamy center and a glossy pineapple topping that gently caramelizes as it bakes. Whether served for dessert, brunch, or alongside a cup of coffee, this cake delivers a nostalgic, homemade taste that everyone instantly loves.

Ingredients

1 box yellow cake mix
8 oz cream cheese, softened
½ cup granulated sugar
½ cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 can pineapple slices (20 oz), drained well

Optional additions:
2 tablespoons pineapple juice (for extra flavor)
Powdered sugar for dusting after baking

Instructions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan or rectangular baking dish.

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2. In a large bowl, beat the softened butter and sugar together until light and fluffy.

3. Add the cream cheese and continue mixing until smooth and creamy, with no lumps.

4. Beat in the eggs one at a time, mixing well after each addition.

5. Add the vanilla extract and mix gently to combine.

6. Gradually add the yellow cake mix, blending on low speed until just incorporated. Do not overmix.

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7. Pour the batter evenly into the prepared baking pan and smooth the top.

8. Arrange the drained pineapple slices neatly over the surface of the batter, gently pressing them slightly into the mixture.

9. Bake for 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.

10. Remove from the oven and allow the cake to cool in the pan for at least 20 minutes before slicing or transferring.

Conclusion

This Pineapple Cream Cheese Pound Cake is a perfect combination of creamy, fruity, and buttery goodness. It’s rich without being heavy, sweet without being overpowering, and beautiful enough to serve for guests while still feeling warm and homemade. Every slice offers a taste of comfort with a tropical twist that makes it unforgettable.

Would you enjoy this cake slightly warm, or chilled to let the cream cheese layer set even more?