Pineapple Cream Cheese Pound Cake
Moist, rich, and bursting with tropical flavor, this Pineapple Cream Cheese Pound Cake combines buttery cream cheese with sweet pineapple. A drizzle of pineapple glaze brings everything together for a show-stopping dessert.
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
Try variations such as adding shredded coconut, chopped nuts, or pineapple rings for an upside-down twist. Best served with coffee, tea, or vanilla ice cream.