Pineapple Cream Cheese Pound Cake

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This Pineapple Cream Cheese Pound Cake is incredibly moist, rich, and buttery with a hint of tangy cream cheese and sweet crushed pineapple in every bite. Finished with a luscious pineapple glaze, it’s the perfect dessert for holidays, birthdays, brunches, or any special occasion.

Recipe Overview

  • Prep Time: 20 minutes
  • Bake Time: 1 hour 20–30 minutes
  • Cooling Time: 20 minutes
  • Total Time: About 2 hours 10 minutes
  • Servings: 12–16

Ingredients

For the Cake

  • 1½ cups (340g) unsalted butter, softened
  • 8 ounces (225g) cream cheese, softened
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 3 cups (375g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon pineapple extract (optional, for extra flavor)
  • 1 cup (225g) well-drained crushed pineapple
  • 2 tablespoons sour cream (optional, for extra moisture)

For the Pineapple Glaze

  • 1½ cups (180g) powdered sugar
  • 2–3 tablespoons pineapple juice (reserved from the crushed pineapple)
  • ½ teaspoon vanilla extract
  • 1 tablespoon melted butter (optional, for a glossy finish)

Optional Garnishes

  • Toasted coconut flakes
  • Chopped pecans or walnuts
  • Fresh pineapple wedges
  • Maraschino cherries
  • Mint leaves

Instructions

Step 1: Prepare the Pan

  1. Preheat your oven to 325°F (163°C).
  2. Grease and flour a 10-inch Bundt pan or tube pan, making sure to coat all the crevices.

Step 2: Cream the Butter and Cream Cheese

  1. In a large mixing bowl, beat the softened butter and cream cheese on medium speed for 3–5 minutes, until light and fluffy.
  2. Gradually add the sugar and continue beating for another 3–4 minutes until pale and creamy.

Step 3: Add the Eggs

  1. Add the eggs one at a time, beating well after each addition.
  2. Scrape down the sides of the bowl as needed to ensure an even batter.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

  • All-purpose flour
  • Baking powder
  • Salt

Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined.

Step 5: Add the Flavorings

Mix in:

  • Vanilla extract
  • Pineapple extract (if using)
  • Sour cream (if using)

Gently fold in the well-drained crushed pineapple using a spatula. Avoid overmixing.

Step 6: Bake

  1. Pour the batter evenly into the prepared pan and smooth the top.
  2. Tap the pan gently on the counter to remove any large air bubbles.
  3. Bake for 80–90 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.

If the top browns too quickly, loosely cover it with aluminum foil during the last 20 minutes of baking.

Step 7: Cool

  1. Let the cake cool in the pan for 15–20 minutes.
  2. Carefully invert it onto a wire rack and allow it to cool completely before glazing.

Step 8: Make the Pineapple Glaze

  1. In a medium bowl, whisk together the powdered sugar, pineapple juice, vanilla extract, and melted butter (if using).
  2. Add more pineapple juice, a teaspoon at a time, until the glaze reaches a pourable consistency.
  3. Drizzle the glaze generously over the cooled cake.

Serving Suggestions

Serve slices with:

  • Fresh pineapple chunks
  • Whipped cream
  • Vanilla ice cream
  • Toasted coconut
  • Fresh berries
  • A hot cup of coffee or tea

Storage

Room Temperature

Store the cake in an airtight container for up to 3 days.

Refrigerator

Refrigerate for up to 1 week. Bring to room temperature before serving for the best flavor and texture.

Freezer

Wrap the unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

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