Pineapple Cream Cheese Pound Cake

Have you ever wished for a cake that’s simultaneously rich, light, tangy, sweet, and impossibly moist—all while being shockingly simple to make? Your search ends with this Pineapple Cream Cheese Pound Cake, a legendary recipe that turns a humble box of yellow cake mix into a spectacular, crowd-stopping dessert. Imagine the dense, velvety crumb of a classic pound cake infused with the tropical brightness of pineapple and the luxurious tang of cream cheese. Every slice is a perfect harmony of flavors and textures, guaranteed to become your new go-to for potlucks, holidays, and “just because” treats.

This isn’t just a cake; it’s a genius baking hack that delivers homemade taste with shortcut ease. It’s the ultimate easy dessert recipe for beginners and busy bakers alike, producing a cake so moist and flavorful that no one will believe it started with a mix. If you’re looking for a crowd-pleasing potluck dessert that travels well, stays fresh for days, and brings a taste of sunshine to any table, you’ve struck gold. Let’s bake a cake that will have everyone begging for the recipe.

Why This Cake is a Masterpiece of Simple Baking

This recipe works like magic because each ingredient plays a crucial role in transforming a simple mix into something extraordinary:

· The Cream Cheese & Butter Duo: Adding a full block of softened cream cheese and a stick of butter to the mix is the secret to an incredibly rich, dense-yet-tender crumb that rivals any from-scratch pound cake. It adds moisture, fat, and a subtle tang that elevates the entire cake.
· The Pineapple’s Double Duty: Using a full can of undrained crushed pineapple is the second stroke of genius. The juice soaks into the cake, creating unparalleled moisture, while the fruit pieces distribute sweet, tangy bursts throughout every bite.
· Box Mix Brilliance: The yellow cake mix provides the perfect, foolproof base of flour, leaveners, and sugar, ensuring a consistent rise and structure so you can focus on flavor.
· Make-Ahead Marvel: This cake’s flavor actually deepens and its texture becomes even more moist the day after baking, making it the ultimate make-ahead dessert for stress-free entertaining.

Gathering Your Simple Ingredients

The beauty of this recipe lies in its short, affordable list. Here’s what you’ll need:

The Cake Base:

· 1 box (15.25 oz) yellow cake mix – Use the standard size, not “family size” or “extra moist” varieties that already include pudding.

The Richness & Moisture Boosters:

· 1 package (8 oz) full-fat cream cheese, softened to room temperature – This is non-negotiable for texture and flavor.
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· 4 large eggs, at room temperature
· 1 teaspoon pure vanilla extract

The Star of the Show:

· 1 can (20 oz) crushed pineapple in 100% juice, UNDRAINED – This is key. Do not use pineapple packed in syrup, and do not drain it.

Optional (But Highly Recommended) Glaze:

· 1 cup powdered sugar
· 2-3 tablespoons reserved pineapple juice (from the can before adding)
· ½ teaspoon vanilla extract

Essential Equipment for Effortless Baking

You only need a few basic kitchen tools to make this showstopper.

10-inch Bundt Pan or 12-cup Tube Pan: The classic vessel for a beautiful, tall pound cake. Ensure it’s well-greased.

Electric Mixer (Stand or Hand): Crucial for properly creaming the cream cheese, butter, and eggs into the cake mix to create a smooth, luxurious batter.

Large Mixing Bowl: If using a hand mixer.

Spatula: For folding in the pineapple and scraping the bowl.

Fine Mesh Strainer: For dusting the finished cake with powdered sugar or making a smooth glaze.

Cooling Rack: Essential for allowing the cake to cool properly in the pan and then completely before glazing.

Toothpick or Cake Tester: To check for doneness.

Step-by-Step Instructions: Foolproof & Flavorful

Follow these simple steps for a perfect cake every single time.

Step 1: Prep the Pan and Preheat.
Preheat your oven to350°F (175°C). Grease your Bundt or tube pan generously with butter or non-stick baking spray. For extra insurance, dust the greased pan with a light coating of flour or use a spray that contains flour (like Baker’s Joy).

Step 2: Cream the Rich Base.
In the bowl of your stand mixer fitted with the paddle attachment(or using a hand mixer), beat the softened cream cheese and softened butter on medium speed until completely smooth, creamy, and free of lumps, about 2 minutes.

Step 3: Incorporate Eggs and Vanilla.
Add the eggs,one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract.

Step 4: Add the Cake Mix.
With the mixer on low speed,gradually add the dry cake mix. Mix until just combined and a thick, smooth batter forms. Scrape the bowl again to ensure everything is incorporated.

Step 5: Fold in the Pineapple.
This is the magic step!Pour the entire can of undrained crushed pineapple into the batter. Use a spatula to gently fold the pineapple in until just evenly distributed. The batter will be thin—this is correct and will result in an incredibly moist cake.

Step 6: Bake to Perfection.
Pour the batter into your prepared pan.Bake for 45-55 minutes. The cake is done when the top is golden brown, springs back when lightly touched, and a toothpick inserted near the center comes out clean or with a few moist crumbs.

Step 7: The Critical Cool.
Let the cake cool in the pan on a wire rack for15-20 minutes. Then, carefully invert the pan onto the rack and lift it away to release the cake. Allow the cake to cool completely before glazing or dusting with sugar.

Step 8: Glaze and Serve (Optional).
For a simple glaze,whisk the powdered sugar, 2 tablespoons of pineapple juice, and vanilla until smooth. Add more juice if needed for a drizzling consistency. Drizzle over the completely cooled cake. Slice and serve!

Pro Tips for the Absolute Best Cake

· Room Temperature is Key: Softened cream cheese and butter blend smoothly into the batter, preventing lumps and ensuring an even texture. Cold ingredients will result in a dense, uneven cake.
· Do NOT Drain the Pineapple: The juice is essential for the cake’s moisture and flavor. Using drained pineapple will result in a dry cake.
· Don’t Overmix: Once you add the dry mix and the pineapple, mix only until combined. Overmixing can lead to a tough crumb.
· The Toothpick Test: Check the cake a few minutes before the minimum bake time. Ovens vary, and overbaking is the enemy of moisture.
· Patience with Cooling: Letting the cake cool in the pan allows it to set and become firm enough to release cleanly. Slicing a warm cake will cause it to crumble.
· For a Flavor Boost: Add 1 cup of toasted coconut or 1 cup of chopped pecans to the batter with the pineapple for a tropical or nutty variation.

Frequently Asked Questions (FAQs)

Can I use a different cake mix?
Yes!A butter golden cake mix is excellent. For a different twist, try pineapple supreme or white cake mix. Avoid mixes with pudding already included, as they can alter the texture.

Can I make this in a 9×13 pan?
Absolutely.Grease the pan well. The baking time will be slightly less, around 35-45 minutes. Use the toothpick test to check for doneness.

Why did my cake stick to the pan?
This is almost always due to insufficient greasing.For intricate Bundt pans, be meticulous. Use a pastry brush to get butter or spray into every crevice, then dust with flour.

How should I store this cake?
Because it’s so moist,it stores beautifully. Cover it tightly with plastic wrap or keep it in a cake carrier at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Can I freeze this cake?
Yes!Wrap the completely cooled, unglazed cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Can I use fresh pineapple?
It’s not recommended.Canned pineapple in juice has a consistent sweetness, acidity, and moisture level that’s calibrated for this recipe. Fresh pineapple can vary and contains an enzyme (bromelain) that can break down proteins and affect the cake’s texture.

Serving Suggestions & Delicious Variations

Serving Ideas:

· À La Mode: Serve a warm slice with a scoop of vanilla ice cream or coconut ice cream for the ultimate indulgence.
· Brunch Star: This cake is sweet and substantial enough to serve as a coffee cake for a special brunch.
· Whipped Cream & Berries: Top with freshly whipped cream and a handful of raspberries or strawberries for a beautiful presentation.

Flavor Variations:

· Pina Colada Cake: Add 1 teaspoon of coconut extract to the batter and fold in 1 cup of sweetened shredded coconut with the pineapple. Top with a coconut glaze.
· Tropical Citrus: Add the zest of one lime or orange to the batter for an extra citrus note.
· Cream Cheese Glaze: For an extra tangy topping, make a glaze with 2 oz softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons of milk.

The Final Slice

This Pineapple Cream Cheese Pound Cake is more than a recipe; it’s a revelation. It proves that with a few smart additions, you can transform the ordinary into the extraordinary. It celebrates the joy of baking something that feels both nostalgic and exciting—a cake that’s unpretentiously delicious and reliably perfect.

It’s the cake you’ll make for your neighbor, bring to the family reunion, and bake when you need a guaranteed taste of happiness. So, preheat your oven, soften that cream cheese, and get ready for the magic that happens when pineapple meets pound cake. One bite of this moist, tangy, sweet masterpiece, and you’ll understand why it’s a recipe worth passing down. Happy baking

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