Pineapple Cream Cheese Pound Cake with Pineapple Glaze – Moist, Buttery & Tropical

This Pineapple Cream Cheese Pound Cake with Pineapple Glaze is rich, moist, buttery, and bursting with tropical flavor. The addition of cream cheese creates a tender crumb, while crushed pineapple adds natural sweetness and moisture. Finished with a luscious pineapple glaze, this homemade pound cake is perfect for holidays, brunch, potlucks, or whenever you want a bakery-style dessert that truly impresses.

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Ingredients List

For the Pound Cake

• 1½ cups unsalted butter, softened

• 8 oz (225 g) cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple, well drained

For the Pineapple Glaze

• 1½ cups powdered sugar

• 3–4 tablespoons pineapple juice

• ½ teaspoon vanilla extract

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Step-by-Step Instructions

1. Preheat Oven:
   Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.

2. Cream Butter & Cream Cheese:
   In a large bowl, beat butter and cream cheese until smooth and fluffy, about 3–4 minutes.

3. Add Sugar & Eggs:
   Gradually add sugar and beat until light. Add eggs one at a time, mixing well after each addition.

4. Combine Dry Ingredients:
   In a separate bowl, whisk flour, baking powder, and salt.

5. Mix Batter:
   Gradually add dry ingredients to wet mixture. Stir in vanilla extract and crushed pineapple until just combined.

6. Bake:
   Pour batter into prepared pan and bake for 80–90 minutes, or until a toothpick inserted comes out clean.

7. Cool:
   Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

8. Prepare Glaze:
   Whisk powdered sugar, pineapple juice, and vanilla until smooth.

9. Glaze Cake:
   Drizzle glaze over cooled cake. Let set before slicing.

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Pro Tips for Best Results

• Drain pineapple thoroughly to avoid excess moisture.

• Use room-temperature ingredients for smooth batter.

• Do not overmix after adding flour to maintain a tender crumb.

• Let cake cool completely before glazing.

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Recipe Variations

• Coconut Pineapple Pound Cake: Add ½ cup shredded coconut.

• Pineapple Orange Pound Cake: Replace half the pineapple juice with orange juice.

• Nutty Pineapple Pound Cake: Fold in chopped pecans or walnuts.

• Rum Pineapple Cake: Add 1 tablespoon dark rum to the glaze.

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Nutrition Information (Per Slice – Approximate)

• Calories: 480

• Protein: 6 g

• Fat: 24 g

• Carbohydrates: 60 g

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Frequently Asked Questions

1. Can I make pineapple pound cake ahead of time?
Yes! This cake tastes even better the next day.

2. How do I store this cake?
Store tightly covered at room temperature for 3 days or refrigerated for up to 6 days.

3. Can I freeze pineapple pound cake?
Yes, wrap tightly and freeze for up to 2 months. Glaze after thawing.

4. Why is my pound cake dry?
Overbaking or too much flour can cause dryness. Measure carefully and check early.

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This Pineapple Cream Cheese Pound Cake with Pineapple Glaze is soft, rich, buttery, and bursting with tropical flavor — a truly irresistible dessert for any occasion.