If you’re looking for a cake that’s rich, buttery, and bursting with tropical flavor, this Pineapple Cream Cheese Pound Cake is a dream come true. With its tender crumb, creamy texture, and sweet pineapple glaze, it’s the perfect dessert for any season—whether you’re hosting a summer picnic or craving a cozy winter treat. The combination of tangy cream cheese and juicy pineapple creates an irresistible balance of sweetness and creaminess that makes every slice unforgettable.
Why You’ll Love This Cake
This isn’t your average pound cake. It’s dense yet velvety, perfectly moist, and infused with bright pineapple flavor that keeps it fresh and vibrant. The cream cheese adds richness while ensuring a soft texture, and the glaze ties it all together with a burst of tropical sweetness. Here’s why this recipe stands out:
- Moist and tender texture thanks to the combination of butter, cream cheese, and pineapple.
- Simple ingredients you likely already have at home.
- Beautiful presentation with its glossy pineapple glaze.
- Freezer-friendly—perfect for make-ahead desserts.
- Versatile flavor that pairs well with whipped cream, berries, or coconut.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, well-drained (reserve juice for glaze)
- 2 teaspoons vanilla extract
For the Pineapple Glaze:
- 2 cups powdered sugar, sifted
- 3–4 tablespoons reserved pineapple juice (or milk, if more liquid is needed)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan thoroughly, making sure every groove is coated to prevent sticking. If you prefer, you can use a non-stick baking spray with flour.
Cream the Butter and Cream Cheese
In a large mixing bowl, beat together the softened butter and cream cheese using an electric mixer. Continue beating for about 3–4 minutes until the mixture becomes light, creamy, and fluffy. This step builds the base for a soft, rich pound cake.
Add the Sugar and Eggs
Gradually add the sugar to the butter mixture and beat for another 3–5 minutes until smooth and pale. Add eggs one at a time, mixing well after each addition. This ensures a consistent and silky batter without separation.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing them beforehand helps distribute the leavening evenly throughout the batter.
Mix the Wet and Dry Ingredients
Gradually add the dry mixture into the wet mixture in small batches. Beat on low speed until just combined to avoid overmixing, which can make the cake dense. The batter should be thick but smooth.
Add Pineapple and Vanilla
Gently fold in the crushed pineapple and vanilla extract using a spatula. Make sure the pineapple is well-drained so it doesn’t add too much liquid to the batter.
Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. Depending on your oven, baking time may vary slightly.
Once done, let the cake cool in the pan for 15 minutes, then invert it carefully onto a wire rack to cool completely. Allowing it to cool fully helps the glaze set beautifully later on.
Making the Pineapple Glaze
In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth. If the glaze is too thick, add a few extra drops of juice or milk. If it’s too thin, add a bit more powdered sugar. You’re aiming for a pourable, glossy consistency that drips slowly off a spoon.
Once the cake is completely cooled, drizzle the glaze generously over the top, allowing it to cascade naturally down the sides. For an extra elegant finish, sprinkle some finely chopped pineapple or toasted coconut on top before the glaze sets.
Tips for the Perfect Pound Cake
- Use room-temperature ingredients. Cold butter or cream cheese can make the batter lumpy.
- Don’t rush the creaming process. Beating the butter and sugar long enough creates air pockets that make the cake light and fluffy.
- Drain the pineapple well. Too much liquid can make the cake heavy or cause uneven baking.
- Check for doneness properly. A skewer or toothpick should come out clean or with just a few moist crumbs.
- Cool completely before glazing. If the cake is warm, the glaze will soak in rather than coat the top.
- Store properly. Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
This pineapple cream cheese pound cake is delightful on its own, but you can elevate it even more with these ideas:
- Tropical twist: Serve with a scoop of coconut ice cream or a sprinkle of toasted coconut flakes.
- Elegant dessert: Top with fresh pineapple chunks, whipped cream, and a mint sprig.
- Summer treat: Pair with mango or passion fruit coulis for a burst of color and flavor.
- Breakfast delight: Serve a slice with coffee or tea for a sweet morning indulgence.
FAQs
How do I keep my pound cake moist?
The combination of butter, cream cheese, and pineapple naturally keeps this cake moist. Just avoid overbaking and store it in an airtight container once cooled.
Can I use fresh pineapple instead of canned?
Yes, you can. Just finely crush it and ensure it’s well-drained before adding it to the batter. Fresh pineapple will add a brighter flavor but may alter the texture slightly.
Can I freeze this cake?
Absolutely. Wrap slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.
What if I don’t have a Bundt pan?
You can use two loaf pans instead. Adjust baking time to around 55–65 minutes, checking for doneness with a toothpick.
Can I make the glaze thicker or thinner?
Yes. Add more powdered sugar for a thicker glaze or more pineapple juice for a thinner consistency.
Why did my cake crack on top?
Pound cakes often crack slightly as they bake. It’s normal and adds a rustic, homemade charm. If you want a smoother top, bake the cake a bit lower (around 315°F).
Final Thoughts
This Pineapple Cream Cheese Pound Cake with Pineapple Glaze is a dessert that never fails to impress. Its tropical aroma, rich buttery texture, and creamy glaze make it a showstopper for any occasion. Whether you’re serving it for Sunday brunch, a family gathering, or simply to treat yourself, each bite offers a perfect balance of sweetness, richness, and sunshine-filled flavor.