This ultra-moist, buttery pound cake gets a tropical upgrade with sweet pineapple and tangy cream cheese, all wrapped in a luscious pineapple glaze. Perfect for brunches, holidays, or anytime you crave a decadent yet refreshing dessert!
Why You’ll Love This Recipe
✅ Unbelievably moist – Cream cheese + pineapple = never-dry crumb
✅ Perfect balance – Rich butteriness with bright tropical flavor
✅ Stunning presentation – Bundt shape makes it party-ready
✅ Make-ahead friendly – Tastes even better the next day
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp pineapple extract (optional but recommended)
- 1 cup crushed pineapple, well-drained
For the Glaze:
- 2 cups powdered sugar
- 3 tbsp pineapple juice (from drained pineapple)
- 1 tbsp melted butter
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 325°F (163°C).
- Generously grease and flour a 10-inch Bundt pan (get in all the crevices!).
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter, Cream Cheese & Sugar
- In a stand mixer, beat butter and cream cheese until smooth (~2 mins).
- Gradually add sugar, beating 3-5 mins until light and fluffy.
4. Add Eggs & Flavorings
- Add eggs one at a time, mixing well after each.
- Mix in vanilla and pineapple extract (if using).
5. Incorporate Dry Ingredients
- On low speed, gradually add flour mixture until just combined.
6. Fold in Pineapple
- Gently stir in drained pineapple (squeeze out excess juice first!).
7. Bake to Golden Perfection
- Pour batter into prepared pan.
- Bake 60-75 mins until a toothpick comes out clean.
- Cool in pan 15 mins, then invert onto a wire rack.
8. Make the Glaze
- Whisk together powdered sugar, pineapple juice, butter, and vanilla until smooth.
- Drizzle over completely cooled cake.
Pro Tips for Success
✨ Room temp ingredients – Ensures even mixing
🍍 Drain pineapple well – Prevents soggy cake
⏳ Don’t overmix – Stir just until flour disappears
🔥 Check early – Ovens vary; start testing at 60 mins
Serving Suggestions
☕ Brunch star – Pair with coffee or tea
🍦 Dessert delight – Serve with coconut ice cream
🎁 Gift-worthy – Wrap in cellophane with a ribbon
FAQs
1. Can I use fresh pineapple?
✅ Yes! Pulse 1 cup fresh pineapple in a food processor, then drain well.
2. How to prevent sticking?
- Use baking spray with flour
- Let cake cool 15 mins before inverting
3. Can I freeze this cake?
✅ Yes! Freeze un-glazed for up to 3 months.
4. Why is my cake dense?
- Overmixed batter
- Old baking powder
- Opened oven door too early
5. Can I make it gluten-free?
✅ Substitute with 1:1 gluten-free flour blend.
Final Thoughts
This Pineapple Cream Cheese Pound Cake is pure tropical indulgence—moist, buttery, and just sweet enough. Whether for a special occasion or just because, it’s guaranteed to impress!
What’s your favorite pound cake add-in? Share below! 👇💛
Happy Baking! 🎉🍍
#PoundCake #PineappleDessert #SouthernBaking #EasyDesserts
