There is something truly special about a classic Southern pound cake—dense, buttery, and rich with flavor. This Pineapple Cream Cheese Pound Cake takes that beloved tradition and adds a tropical twist that will transport you to a sunny paradise with every bite. Infused with crushed pineapple and creamy cream cheese, this cake is incredibly moist, tender, and bursting with sweet, tangy pineapple flavor. Topped with a luscious pineapple glaze, it is the perfect dessert for spring gatherings, Easter brunch, or any time you need a little taste of sunshine.
The cream cheese in the batter adds a subtle tang and an impossibly tender crumb, while the crushed pineapple keeps every slice moist and flavorful. This cake is a showstopper—beautiful enough for a holiday table yet simple enough for a weekend baking project.
Why You Will Love This Recipe
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Incredibly Moist: Crushed pineapple and cream cheese create a tender, never-dry crumb.
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Rich, Buttery Flavor: A classic pound cake base with a tropical twist.
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Tangy Pineapple Glaze: A sweet, tangy glaze that seeps into the cake for extra flavor.
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Perfect for Entertaining: A stunning cake that is sure to impress guests.
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Make-Ahead Friendly: The flavor improves overnight, making it ideal for advance preparation.
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Crowd-Pleasing: A beloved combination of cream cheese and pineapple that everyone loves.
Pineapple Cream Cheese Pound Cake with Pineapple Glaze
Prep Time: 20 minutes | Bake Time: 60 to 70 minutes | Total Time: 1 hour 30 minutes
Servings: 12 to 16
This moist, buttery pound cake is infused with crushed pineapple and cream cheese, then topped with a sweet pineapple glaze. It is a tropical twist on a Southern classic.
Ingredients
For the Cake:
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1 cup (225g) unsalted butter, softened
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1 package (225g) cream cheese, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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2½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon vanilla extract
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1 can (8 ounces) crushed pineapple, well drained
For the Pineapple Glaze:
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1 cup powdered sugar
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2 to 3 tablespoons pineapple juice (reserved from the crushed pineapple)
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½ teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan. For easy release, you can also use a baking spray with flour.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and beat until light and fluffy, about 3 to 4 minutes.
Step 3: Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Add Dry Ingredients and Pineapple
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in the drained crushed pineapple and vanilla extract. Do not overmix.
Step 6: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent with aluminum foil during the last 15 minutes of baking.
Step 7: Cool
Let the cake cool in the pan for 10 to 15 minutes, then carefully invert onto a wire rack to cool completely.
Step 8: Make the Glaze
In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. The glaze should be thick but pourable. Add more juice or sugar to adjust consistency as needed.
Step 9: Glaze and Serve
Once the cake is completely cool, drizzle the pineapple glaze over the top, allowing it to drip down the sides. Let the glaze set for 10 to 15 minutes before slicing and serving.
Tips for the Perfect Pineapple Cream Cheese Pound Cake
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Use Room Temperature Ingredients:Softened butter, cream cheese, and room temperature eggs ensure a smooth, well-incorporated batter.
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Drain the Pineapple Thoroughly:Excess liquid can make the cake soggy. Press the crushed pineapple in a fine-mesh strainer or squeeze with paper towels to remove as much liquid as possible. Reserve the juice for the glaze.
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Do Not Overmix: Overmixing the batter can develop too much gluten, resulting in a dense, tough cake. Mix just until the ingredients are combined.
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Grease the Pan Thoroughly: A Bundt pan has many crevices, so be sure to grease and flour every nook and cranny to prevent sticking.
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Cool Before Glazing: Allow the cake to cool completely before adding the glaze, or the glaze will become too thin and run off.
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Adjust Glaze Consistency: The glaze should be thick enough to coat the back of a spoon but pourable. Add more powdered sugar to thicken or more pineapple juice to thin.
Variations and Additions
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Coconut Pineapple Cake: Add ½ cup of sweetened shredded coconut to the batter.
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Macadamia Nut: Fold in ½ cup of chopped toasted macadamia nuts.
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Rum Glaze: Add 1 tablespoon of dark rum to the glaze for a tropical twist.
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Cream Cheese Frosting: For an extra decadent version, top with cream cheese frosting instead of glaze.
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Maraschino Cherry: Add ½ cup of chopped maraschino cherries to the batter for a festive touch.
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Lemon Pineapple: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy note.
What to Serve with Pineapple Pound Cake
This rich, tropical cake is delicious on its own or paired with:
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Whipped Cream: A dollop of lightly sweetened whipped cream adds lightness.
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Vanilla Ice Cream: A classic pairing that complements the pineapple flavor.
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Fresh Fruit: Serve with fresh pineapple, strawberries, or berries.
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Coconut Whipped Cream: For an extra tropical touch.
Storage and Make-Ahead
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Room Temperature: Store the cake covered at room temperature for up to 4 days.
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Refrigerator: Store in the refrigerator for up to 1 week. Bring to room temperature before serving.
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Freezer: This cake freezes beautifully. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before glazing.
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Make-Ahead: Bake the cake a day or two in advance and store at room temperature. Glaze the day of serving for the best presentation.
Why This Recipe Works
This recipe succeeds because of the perfect balance of rich, creamy ingredients and tropical fruit. The cream cheese adds moisture and a subtle tang, while the butter provides richness and structure. The crushed pineapple adds natural sweetness and keeps the cake incredibly moist.
The pineapple glaze adds an extra layer of flavor and a beautiful, glossy finish. The combination of tangy cream cheese, sweet pineapple, and buttery pound cake creates a dessert that is both comforting and refreshing.
Nutritional Information
Please note that values are estimates and will vary based on specific ingredients and portion sizes.
Per serving (based on 14 servings, with glaze):
| Nutrient | Amount |
|---|---|
| Calories | 380–450 |
| Protein | 5–7g |
| Carbohydrates | 55–60g |
| Fat | 16–18g |
| Saturated Fat | 10–12g |
| Fiber | 1g |
| Sugar | 40–45g |
Conclusion
Pineapple Cream Cheese Pound Cake with Pineapple Glaze is a true Southern classic with a tropical twist. Moist, buttery, and bursting with pineapple flavor, it is the perfect dessert for spring, summer, or any time you need a taste of sunshine. Whether you are serving it for Easter brunch, a summer barbecue, or a special family gathering, this cake is sure to impress.
I hope this recipe brings a little tropical sweetness to your table. If you give it a try, please leave a comment below. I would love to hear how it turned out for you.