A buttery, tender pound cake infused with cream cheese and crushed pineapple, finished with a glossy pineapple glaze—perfect for brunch, holidays, or sweet indulgence
Introduction: A Tropical Twist on a Southern Classic
This Pineapple Cream Cheese Pound Cake is a luscious blend of Southern baking tradition and tropical flair. The cream cheese adds richness and a velvety crumb, while crushed pineapple brings moisture and a subtle tang. The pineapple glaze drizzled over the top adds a glossy finish and a burst of fruity brightness.
Whether you’re baking for a spring brunch, a summer gathering, or just want something special to serve with tea, this cake is a showstopper. It’s dense yet tender, sweet but balanced, and absolutely unforgettable.
Ingredients Breakdown
Let’s explore what makes this cake so luxurious and flavorful:
For the Pound Cake:
- Unsalted butter (1½ cups / 3 sticks, softened)
Adds richness and classic pound cake texture. - Cream cheese (8 oz, softened)
Adds moisture and a velvety crumb. - Granulated sugar (3 cups)
Sweetens and helps create a tender structure. - Eggs (6 large)
Bind the batter and add richness. - All-purpose flour (3 cups)
Provides structure and a dense, moist crumb. - Salt (¼ tsp) & baking powder (½ tsp)
Balance flavor and give a slight lift. - Crushed pineapple (½ cup, drained)
Adds tropical flavor and moisture. - Vanilla extract (1 tsp)
Adds warmth and depth. - Almond extract (½ tsp, optional)
Adds a subtle nutty note that complements the pineapple.
Tip: Use room temperature ingredients for a smooth, even batter.
For the Pineapple Glaze:
- Powdered sugar (2 cups)
Creates a smooth, glossy glaze. - Pineapple juice (2–3 tbsp)
Adds fruity brightness—use juice from the drained pineapple. - Vanilla extract (½ tsp)
Adds warmth and rounds out the flavor.
Optional: Add a splash of rum or coconut extract for a tropical twist.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 325°F (160°C).
Grease and flour a Bundt or tube pan thoroughly.
Tip: Use baking spray with flour for easy release.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl:
- Beat softened butter and cream cheese until smooth.
Add sugar and beat until light and fluffy (about 3–5 minutes).
Tip: Scrape down the sides to ensure even mixing.
Step 3: Add Eggs
Add eggs one at a time, mixing well after each addition.
Optional: Add vanilla and almond extract here for even distribution.
Step 4: Incorporate Dry Ingredients
In a separate bowl:
- Whisk together flour, salt, and baking powder.
Gradually add dry mixture to wet ingredients.
Mix on low speed until just combined—don’t overmix.
Step 5: Fold in Pineapple
Gently fold in:
- Drained crushed pineapple
- Vanilla and almond extract (if not added earlier)
Tip: Make sure pineapple is well-drained to avoid excess moisture.
Step 6: Bake
Pour batter evenly into prepared pan.
Smooth the top with a spatula.
Bake for 1 hour and 15–25 minutes, until:
- Top is golden
- Toothpick inserted in center comes out clean
Let cool in pan for 10 minutes, then invert onto wire rack.
Cool completely before glazing.
Step 7: Make the Glaze
In a small bowl:
- Whisk together powdered sugar, pineapple juice, and vanilla extract.
Adjust consistency:
- Add more sugar for thicker glaze
- Add more juice for thinner drizzle
Optional: Add zest or a splash of rum for extra flavor.
Step 8: Glaze and Serve
Drizzle glaze generously over cooled cake.
Let it drip down the sides for a beautiful finish.
Garnish with:
- Pineapple wedges
- Toasted coconut
- Mint leaves
Presentation Tip: Serve on a cake stand with tropical flowers or citrus slices.
Serving Suggestions
Perfect for:
- Brunch
- Holidays
- Birthdays
- Afternoon tea
Pair with:
- Sparkling wine
- Pineapple iced tea
- Vanilla bean ice cream
Tip: Serve chilled for a firmer texture or warm for a softer bite.
Variations to Try
Want to make it your own? Try these delicious twists:
Coconut Pineapple Pound Cake
Add shredded coconut to the batter and glaze.
Lemon-Pineapple
Add lemon zest and swap almond extract for lemon extract.
Vegan Version
Use plant-based butter, cream cheese, and egg substitute.
Upside-Down Style
Bake with pineapple rings and brown sugar at the bottom of the pan.
Mini Bundts
Divide batter into mini pans and bake for 25–30 minutes.
Storage and Make-Ahead Tips
- Make-Ahead: Bake up to 2 days in advance.
- Refrigerate: Store in airtight container for up to 5 days.
- Freeze: Freeze unglazed cake for up to 2 months. Thaw and glaze before serving.
Tip: Wrap tightly in plastic and foil to preserve moisture.
Nutrition Notes (Per Slice, ~1 of 12)
- Calories: ~420
- Protein: ~5g
- Carbohydrates: ~45g
- Fat: ~24g
- Sugar: ~30g
- Sodium: ~180mg
- Fiber: ~1g
This cake is:
- Rich and moist
- Crowd-pleasing
- Perfect for gifting
- Comfort food approved
Final Thoughts
This Pineapple Cream Cheese Pound Cake with Pineapple Glaze is more than just a dessert—it’s a celebration of flavor, texture, and tropical charm. Whether you’re serving it at a festive gathering or savoring a slice with coffee, it’s guaranteed to impress.