🍍 Pineapple Cream Cheese Pound Cake: A Tropical Twist on a Classic Dessert

A Slice of Sunshine for Every Occasion

Picture this: It’s a slow summer afternoon, the sun casting golden rays across your kitchen counter, and the aroma of caramelized pineapple wafts through your home. Whether you’re hosting a backyard barbecue, preparing for a festive holiday brunch, or simply craving something sweet on a cozy evening, Pineapple Cream Cheese Pound Cake is your perfect go-to dessert.

This isn’t just any pound cake. It’s rich, buttery, and velvety smooth—elevated by the tropical zing of pineapple and a golden caramelized topping that melts in your mouth. Inspired by Southern traditions and a love for fruit-forward desserts, this recipe brings together indulgence and brightness in every slice. You don’t have to wait for a special occasion to enjoy it—though it will steal the show at any gathering.

Why You’ll Love This Pineapple Cream Cheese Pound Cake

Let’s face it—pound cakes are always a win. But adding pineapple and cream cheese to the mix? That’s a next-level combination. Here’s why you’ll fall in love:

Lusciously Moist Texture: The cream cheese adds a velvety richness that makes each bite irresistibly soft.
Tropical Sweetness: Crushed pineapple in the batter and pineapple rings on top add a fruity punch that balances the dense crumb of the cake.
Caramelized Topping: Melted butter and brown sugar create a gooey, sticky-sweet topping once the cake is flipped—similar to an upside-down cake, but better.
Beautiful Presentation: With caramelized pineapple slices on top, this cake is as stunning as it is delicious.
Versatile and Crowd-Pleasing: Perfect for birthdays, potlucks, Sunday dinners, or anytime you want to impress without fuss.

Ingredients You’ll Need

To recreate this cake of your dreams, you’ll need the following pantry and fridge staples:

For the Cake Batter:

1 ½ cups butter, softened to room temperature
8 oz cream cheese, full fat for richness
3 cups granulated sugar
6 eggs, large
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup crushed pineapple, well-drained

For the Caramelized Pineapple Topping:

1 can pineapple slices, drained
½ cup butter
½ cup brown sugar, packed

🔥 Optional Add-On:
Want to take decadence to the next level? Add a cream cheese filling swirled into the center of the batter before baking. It’s optional—but trust us, it’s unforgettable.

Step-by-Step Instructions

1. Prepare the Pan and Topping

Start by preheating your oven to 325°F (163°C).

Grease a Bundt pan or a large tube pan generously.
In a saucepan, melt ½ cup butter and stir in ½ cup brown sugar until smooth and combined.
Pour this buttery caramel mixture evenly into the bottom of the prepared pan.
Arrange pineapple slices over the mixture, pressing gently to secure them in place. Set aside.

💡 Pro Tip: Add a maraschino cherry in the center of each pineapple ring for a colorful retro touch!

2. Make the Cake Batter

In a large mixing bowl:

Cream the butter and cream cheese together until light and fluffy. This can take 3–5 minutes with a hand or stand mixer.
Gradually add the sugar, beating well after each addition.
Add the eggs, one at a time, mixing until fully incorporated before adding the next.
In a separate bowl, whisk together flour, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, mixing just until combined.
Stir in the vanilla extract and crushed pineapple, folding gently.

🧁 Optional Filling Tip: If you’re adding a cream cheese filling, mix 4 oz softened cream cheese with ¼ cup powdered sugar and a splash of vanilla. Spoon half the batter into the pan, add dollops of the filling, and top with the remaining batter.

3. Bake to Golden Perfection

Pour the batter carefully over the pineapple topping in the pan.
Smooth the top with a spatula.
Bake in the preheated oven for 75–90 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.

⏰ Note: Every oven is different. Start checking around 70 minutes to avoid overbaking.

4. Cool, Flip, and Serve

Allow the cake to cool in the pan for about 15–20 minutes.
Place a serving plate over the pan and carefully invert it. The cake should release easily, revealing a golden, caramelized pineapple crown.
Let it cool completely before slicing.

Serving Suggestions

This cake is fantastic on its own, but here are a few delicious ways to serve it:

With a dollop of whipped cream or vanilla ice cream
A drizzle of extra pineapple syrup
A light dusting of powdered sugar
Paired with a cup of coffee or spiced tea

🍹 Hosting a tropical-themed party? Serve slices with a chilled glass of pineapple juice or a piña colada!

Storage Tips

This cake stores beautifully, making it perfect for make-ahead occasions.

Room Temperature: Keep covered for up to 3 days.
Refrigerator: Store in an airtight container for up to 5–6 days.
Freezer: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months.

When ready to eat, thaw at room temperature or microwave slices for a warm treat.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes! Just be sure to slice it thinly and cook it slightly in butter to soften. Canned pineapple is more convenient and gives consistent results, especially for the topping.

Why is my pound cake dense or dry?

Pound cake is meant to be dense but still moist. Avoid overmixing the batter, and always check the cake a few minutes early to prevent overbaking.

Can I use a different type of pan?

A Bundt or tube pan is best for even baking and the beautiful shape. You can also use two loaf pans—just adjust the baking time accordingly.

What if my cake doesn’t release cleanly from the pan?

Make sure to grease the pan thoroughly, including all the crevices. Let the cake rest after baking, and gently loosen the edges before inverting.

Make It Your Own: Variations to Try

Tropical Twist: Add shredded coconut to the batter for added texture and island flavor.
Spiced Version: Mix in cinnamon, nutmeg, or a pinch of ginger for a warm, spiced undertone.
Citrus Kick: Add a teaspoon of lemon or lime zest for a bright zing.
Nutty Delight: Fold in chopped pecans or walnuts for a crunchy contrast.

Perfect for Every Season

While pineapple screams summer, this cake truly transcends seasons:

Spring: Brighten up Easter brunch with its sunny look.
Summer: Serve chilled at a backyard BBQ or picnic.
Fall: Add cinnamon and serve with warm cider.
Winter: A perfect alternative to heavy holiday desserts—still indulgent, but fruit-forward and fresh.

Final Thoughts: A Recipe That Brings Joy

There’s something magical about desserts that are both nostalgic and fresh. This Pineapple Cream Cheese Pound Cake has that rare ability to transport you—to a cozy kitchen with Grandma’s baking or a beachside café sipping something tropical.

It’s the kind of recipe you’ll make once and keep coming back to. Maybe you’ll even start a new family tradition with it.

So why not give it a try this weekend? You might just find your new signature dessert.