There’s something timeless about a pound cake—the rich, buttery crumb, the golden crust, the way it pairs beautifully with just about any glaze or fruit. But when you add cream cheese for tang and richness and fold in pineapple for tropical sweetness, you elevate it to a whole new level. This Pineapple Cream Cheese Pound Cake is the perfect balance of dense yet tender texture, bursting with flavor, and finished with a luscious pineapple glaze that drips down the sides in pure dessert glory.
Whether you’re baking for holidays, summer gatherings, tea parties, or just because—you’ll want to keep this recipe on repeat. Let’s dive in step by step so you can recreate this show-stopping cake at home.
Table of Contents
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pineapple extract (optional, but highly recommended)
- 1 cup crushed pineapple, well drained
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Step 1: Prepare the Oven and Pan (10 minutes)
A good pound cake starts with proper prep. Preheat your oven to 325°F (163°C)—this lower temperature ensures even baking and prevents over-browning on the outside before the inside is done.
Grease and flour a 10-inch Bundt or tube pan, making sure you get into all the crevices. A pastry brush and softened butter work wonders here. Dust lightly with flour and tap out the excess. This step makes the difference between a clean release and a cake disaster.
Step 2: Mix the Dry Ingredients (5 minutes)
In a medium bowl, whisk together:
- Flour (for structure)
- Baking powder (for a subtle lift)
- Salt (to balance sweetness)
Set this mixture aside—it will join the batter later.
Step 3: Cream the Butter, Cream Cheese, and Sugar (5 minutes)
Using a stand mixer or hand mixer, beat the butter and cream cheese until smooth and creamy. The cream cheese adds tanginess and an extra layer of moisture that makes this pound cake stand out.
Gradually add the sugar, one cup at a time, beating on medium speed. After 3–5 minutes, you should have a pale, fluffy mixture. This creaming step incorporates air and ensures a tender crumb.
Step 4: Add the Eggs and Flavorings (5 minutes)
Crack in the eggs one at a time, mixing after each addition. This helps prevent the batter from curdling. Scrape down the sides of the bowl frequently so everything is evenly incorporated.
Next, stir in the vanilla extract and, if you’re going for extra tropical flair, add pineapple extract. This optional step enhances the flavor and takes your cake from delicious to unforgettable.
Step 5: Incorporate the Dry Ingredients (5 minutes)
With the mixer on low speed, gradually add the dry ingredient mixture. Mix until just combined—overmixing can lead to a tough cake.
At this stage, the batter will look thick, creamy, and heavenly.
Step 6: Fold in the Pineapple (3 minutes)
Using a spatula, gently fold in the well-drained crushed pineapple. Make sure it’s evenly distributed, but don’t over-stir.
👉 Tip: Drain the pineapple thoroughly—too much liquid will make the cake dense and soggy. You want that bright pineapple flavor without excess moisture.
Step 7: Bake the Cake (75–85 minutes)
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 75–85 minutes. Every oven is a little different, so start checking around the 70-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your cake is ready.
As it bakes, your kitchen will fill with the heavenly aroma of butter, sugar, cream cheese, and pineapple.
Step 8: Cool the Cake (1 hour)
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Let it cool completely before adding the glaze.
Patience is key—if you glaze it too soon, the glaze will melt and slide right off.
Step 9: Make the Glaze (5 minutes)
In a medium bowl, whisk together:
- Powdered sugar
- Pineapple juice (adjust the amount for desired consistency)
- Melted butter
- Vanilla extract
You’re aiming for a pourable glaze that clings just enough to the cake without being too runny.
Step 10: Glaze the Cake (5 minutes)
Drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. The glossy finish not only adds sweetness but also enhances the pineapple flavor.
Now you have a cake that looks bakery-perfect and tastes even better. 🍍✨
Variations
- Coconut Pineapple Pound Cake: Add ½ cup shredded coconut to the batter.
- Nutty Pineapple Cake: Stir in ½ cup chopped pecans or walnuts.
- Pineapple Upside-Down Pound Cake: Line the pan with pineapple rings and cherries before pouring in the batter.
- Chocolate Pineapple Cake: Fold in ½ cup white chocolate chips for a fun twist.
You may also read :
Apple Snickerdoodle Dump Cake – The Ultimate Easy Fall Dessert
Strawberry Pineapple Pound Cake
Halloween Punch
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Serve alongside tea or coffee for a cozy afternoon treat.
- Garnish with whipped cream and pineapple chunks for a party-worthy presentation.
- Try it as a breakfast cake with a drizzle of honey or maple syrup.
Pineapple Cream Cheese Pound Cake
Equipment
- 10-inch Bundt or Tube Pan
- Mixing Bowls
- Hand or Stand Mixer
- Wire Rack
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 tsp pineapple extract optional, for enhanced flavor
- 1 cup crushed pineapple well drained
Pineapple Glaze
- 2 cups powdered sugar
- 3 tbsp pineapple juice
- 1 tbsp unsalted butter melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and pineapple extract, if using.
- Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
- Fold in the crushed pineapple with a spatula until evenly distributed.
- Pour batter into the prepared pan. Bake for 75–85 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
- In a bowl, whisk together powdered sugar, pineapple juice, melted butter, and vanilla until smooth. Adjust consistency with more juice if needed.
- Drizzle glaze over cooled cake and let set before slicing.
Notes
Tips for Success
- Make sure butter and cream cheese are fully softened for a lump-free batter.
- Drain pineapple well to avoid excess liquid.
- Bake at 325°F for even cooking.
- Grease Bundt pans carefully—those crevices love to trap cake!
Prep & Cook Details
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Servings: 12–14 slices
Nutritional Info (per serving):
- Calories: 420
- Protein: 5g
- Sodium: 180mg
- Carbohydrates: 56g
- Fat: 20g
- Sugars: 40g
Conclusion
This Pineapple Cream Cheese Pound Cake is everything you want in a dessert—moist, flavorful, buttery, and beautifully tropical. The cream cheese keeps the crumb tender, the pineapple adds bursts of sweetness, and the glaze ties it all together.
It’s the kind of cake that wows guests, yet is simple enough to bake for yourself on a lazy weekend. Whether enjoyed plain, with coffee, or dressed up with toppings, this cake is a slice of sunshine on your plate.
5 Unique FAQs
Q1: Can I freeze this cake?
Yes! Wrap slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight before serving.
Q2: Can I make this in loaf pans instead of a Bundt pan?
Definitely—divide batter into two loaf pans and reduce bake time to about 60–65 minutes.
Q3: What if I don’t have pineapple extract?
It’s optional. Vanilla alone will still make this cake taste incredible.
Q4: How do I prevent my cake from sticking to the pan?
Grease well, flour thoroughly, and consider using baking spray with flour for extra insurance.
Q5: Can I make the glaze thicker?
Yes—just reduce the pineapple juice for a more frosting-like consistency.