- 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.