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Pineapple Cream Cheese Coffee Cake

Pineapple Cheese Coffee Cake
A slightly sweet dough filled with a pineapple cream cheese mixture that tastes just like a cheesecake!
Yield 1 coffee cake




  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1/2 cup sour cream (room temperature)
  • 3 tablespoons unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla


  • 1 (8.5oz) can crushed pineapple (drained, reserve juice)
  • 1 (8oz) package cream cheese (room temperature)
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon table salt


  • 1 1/4 cups powdered sugar
  • 3 tablespoons pineapple juice (reserved)


  • In stand mixer bowl, add 1 cup flour, yeast, sugar; mix well. In saucepan or microwave-safe dish, heat sour cream and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes. Add eggs and vanilla; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: grease 9×13-inch cake pan; set aside.
  • Prepare filling: Cream all ingredients together; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 unequal pieces (one is 1/3 of dough, and one is 2/3 of dough). Roll out larger piece on a floured surface to a 10×14-inch rectangle. Place in prepared pan; pressing dough up sides.
  • Spread filling evenly over dough.
  • Roll out remaining dough piece to a 5×12-inch strip. Cut into five 1×12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains after touching.
  • Preheat oven to 350°F.
  • Prepare icing: In a small bowl, add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice.
  • After rising, bake for 30 to 35 minutes. Cool in pan. Drizzle with icing.


Image by Amanda Livesay.

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Review & Comments

Efrat | Reply

5 stars
This cake is simply wonderful.
Delicate taste, delicate sweetness, delicious dough.
Easy to make, and truly surprising.
Great with fruit tea or coffee

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