The first time I tasted this cake, I was standing in my grandmother’s kitchen on a humid summer afternoon, watching her methodically cream butter and cream cheese with the patience of someone who understood that good things take time. The air was thick with the promise of rain, and through the open window came the sweet perfume of her prized pineapple plant – yes, she actually grew pineapples in South Carolina, much to everyone’s amazement. That day, she taught me that baking isn’t just about following recipes; it’s about creating moments that linger long after the last crumb is gone.
What struck me most wasn’t just the cake’s incredible moistness or the way the tangy pineapple played against the rich cream cheese, but how it filled every corner of the house with warmth. Neighbors would mysteriously appear at the back door, drawn by the aroma that seemed to whisper promises of comfort and joy. Years later, whenever I make this cake, I’m transported back to that kitchen, watching steam rise from the golden loaf as it emerged from the oven like a treasure. This recipe carries forward that legacy of simple ingredients transformed into something extraordinary through patience, care, and just a touch of magic.
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What Makes This Cake Special
This isn’t your ordinary pound cake. The addition of cream cheese creates an impossibly tender crumb that practically melts on your tongue, while crushed pineapple adds natural sweetness and moisture that keeps every slice perfect for days. The beauty lies in its simplicity – no complicated techniques, no exotic ingredients, just honest flavors that celebrate the pure joy of homemade baking. It’s the kind of cake that works equally well for Sunday brunch, afternoon coffee with friends, or those moments when you need something comforting and familiar.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained (reserve juice)
- 2 tablespoons pineapple juice (from the can)
For the Glaze (optional):
- 1 cup powdered sugar
- 3-4 tablespoons reserved pineapple juice
- ½ teaspoon vanilla extract
Instructions
Begin by bringing your ingredients to room temperature – this is crucial for achieving the perfect texture. I learned this lesson the hard way when impatience led to a lumpy batter and dense results. Set your butter, cream cheese, and eggs out at least an hour before baking, and trust me, your patience will be rewarded with a cake that’s impossibly smooth and tender.
Preheat your oven to 325°F and generously butter a 10-inch bundt pan or two 9×5-inch loaf pans. I prefer bundt pans because they create those beautiful ridges that hold the glaze perfectly, but loaf pans work wonderfully too. Dust with flour, tapping out the excess – this extra step prevents sticking and ensures your cake emerges in one gorgeous piece.
The magic begins with creaming the butter and cream cheese together. Using an electric mixer on medium speed, beat them until the mixture becomes pale and fluffy, about four to five minutes. This step incorporates air that creates the cake’s tender structure, so don’t rush it. You’ll know it’s ready when the mixture looks almost white and has increased noticeably in volume. The sound changes too – from a heavy thudding to a lighter, airier whir.
Gradually add the sugar, continuing to beat until the mixture is light and fluffy, another three minutes. The sugar crystals help create more air bubbles, and you’ll notice the mixture becoming even paler and more voluminous. Add eggs one at a time, beating well after each addition until fully incorporated. The batter might look slightly curdled after adding eggs – don’t worry, this is normal and will smooth out as you add the flour.
In a separate bowl, whisk together flour, baking powder, and salt. With your mixer on low speed, alternate adding the dry ingredients and the pineapple juice to the creamed mixture, beginning and ending with the flour mixture. Mix just until combined – overmixing develops the gluten too much and creates a tough cake. The batter should look smooth but not overworked.
Here comes my favorite part: folding in the crushed pineapple. Use a rubber spatula to gently fold the drained pineapple into the batter, distributing it evenly throughout. The little golden pieces catch the light like tiny jewels, promising bursts of tropical sweetness in every bite. Add the vanilla extract and fold just until combined.
Pour the batter into your prepared pan, using the spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles. The batter should come about two-thirds up the sides of your pan – any higher and you risk overflow as the cake rises.
Bake for 60-75 minutes if using a bundt pan, or 50-60 minutes for loaf pans. The cake is done when a wooden toothpick inserted into the center comes out with just a few moist crumbs clinging to it, and the top springs back lightly when touched. The edges will have pulled slightly away from the sides of the pan, and the top will be a beautiful golden brown.
Let the cake cool in the pan for 15 minutes – this allows the structure to set while preventing sticking. Run a thin knife around the edges, then invert onto a wire rack to cool completely. If you’re using a bundt pan, the reveal is always my favorite moment – watching that perfectly shaped cake emerge, every ridge and curve intact.
For the optional glaze, whisk together powdered sugar, pineapple juice, and vanilla until smooth. The consistency should coat the back of a spoon but still drizzle easily. Pour over the completely cooled cake, letting it cascade down the sides in delicious rivulets.
Chef’s Notes
This cake actually improves with time, becoming more moist and flavorful after a day. Store covered at room temperature for up to five days, or wrap tightly and freeze for up to three months. The cream cheese keeps it incredibly moist, but make sure to drain your pineapple well to prevent excess moisture. For extra tropical flavor, try adding a tablespoon of coconut extract along with the vanilla, or fold in some toasted coconut flakes with the pineapple.
Servings: 12-14 slices
Total Time: 2 hours (including cooling time)