Pineapple Cream Cheese Pound Cake with Pineapple Glaze

Pineapple Cream Cheese Pound Cake with Pineapple Glaze

There’s something immediately comforting about a bundt cake cooling on the counter: the warm, tropical perfume of pineapple cutting through the rich, buttery scent that comes from a cream cheese–enriched batter. Each slice of this Pineapple Cream Cheese Pound Cake gives you a golden, tender crumb with soft pockets of pineapple and a glossy, bright glaze that kisses the top. The first bite combines creamy, buttery density with a light tang from the pineapple and a whisper of vanilla—like a beachside bakery in your kitchen.

This cake is perfect for so many moments: a celebratory brunch where it stands proud as the centerpiece, a cozy afternoon with tea, or a potluck where you want something that looks stunning but is truly simple to make. If you’re already a fan of cream-cheese-forward desserts, this recipe will feel familiar and indulgent—much like a luscious lemon cream cheese filling that brings a similar richness to tarts and cakes: lemon cream cheese cake filling.

Dish Snapshot

• Prep Time: 25 minutes (active)
• Cook Time: 80–90 minutes
• Total Time: 1 hour 45 minutes – 1 hour 55 minutes (including cooling)
• Servings: 12 slices
• Difficulty Level: Intermediate (easy to follow but requires attention to creaming and baking time)

Nutrition Highlights

Estimated nutrition per serving (1 of 12 slices). Values are calculated from standard ingredient profiles (USDA FoodData Central) and represent an estimate for guidance only.

• Calories: ~595 kcal
• Protein: ~7 g
• Carbohydrates: ~86 g
  • Sugars: ~60 g (from sugars in recipe)
  • Dietary Fiber: ~1–2 g
• Fat: ~25 g
  • Saturated Fat: ~14–16 g
• Cholesterol: ~140–160 mg
• Sodium: ~250–350 mg

Notes on accuracy: these numbers are approximate and derived from USDA nutrient profiles and standard portion conversions. If you require precise nutritional data for dietary or medical reasons, I recommend entering the exact brands and measurements into a nutrition calculator or consulting a registered dietitian. For general food safety and nutrition guidance, reputable sources include the USDA FoodData Central and the Mayo Clinic.

Why You’ll Love It

• Irresistible contrasts: dense, buttery pound-cake crumb meets bursts of juicy pineapple and a silky glaze that adds brightness and shine.
• Crowd-pleaser: it slices beautifully for gatherings and travels well to potlucks and brunches.
• Comfort with a twist: it’s nostalgic (classic pound cake) yet fresh and tropical, making it welcome year-round—especially for spring and summer celebrations.
• Simple showstopper: the technique is straightforward—creaming, folding, bake—so you get spectacular results without complicated steps.

Step-by-Step Instructions

Ingredients

• 1 cup (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well drained (reserve juice for glaze)
• 1 cup powdered sugar
• 2–3 tablespoons reserved pineapple juice
• 1 teaspoon lemon juice (optional, for brightness)

Optional ingredients & substitutions

• Swap half the all-purpose flour for cake flour for a slightly finer crumb.
• Use low-fat cream cheese for reduced fat (texture will be slightly less rich).
• For a lighter sweet profile, reduce granulated sugar to 2 1/2 cups—cake will be slightly less sweet.
• Dairy-free option: replace butter and cream cheese with vegan substitutes and see vegan cheesecake technique inspiration: blueberry coconut vegan cheesecake for plant-based texture ideas.

Directions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, or spray well with baking spray. Set aside.
2. In a large mixing bowl, cream together the softened butter, softened cream cheese, and granulated sugar until very light and fluffy—about 4–5 minutes with a stand mixer on medium-high. Scrape down the bowl as needed.
3. Add the eggs one at a time, beating well after each addition so the mixture stays emulsified and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
5. Gradually add the dry ingredients to the butter mixture in three additions, mixing on low speed and stopping as soon as the flour is incorporated—avoid overmixing to keep the crumb tender.
6. Stir in the vanilla extract and the drained crushed pineapple until evenly distributed. The batter will be thick and glossy.
7. Spoon the batter evenly into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent lightly with foil for the last 20–30 minutes.
9. Let the cake cool in the pan for 15 minutes. Carefully invert onto a wire rack and allow to cool completely before glazing.
10. While the cake cools, whisk together the powdered sugar, 2 tablespoons reserved pineapple juice, and lemon juice (if using). Add more juice a teaspoon at a time if you need a thinner glaze, or more powdered sugar if it’s too thin.
11. Once the cake is completely cool, drizzle the glaze generously over the top and let it set for 10–15 minutes before slicing.

Practical tips

• Avoid overmixing once flour is added—overworked gluten makes for a tougher pound cake.
• Ensure eggs are room temperature for better emulsion and lift.
• Use well-drained crushed pineapple—excess moisture can lengthen baking time or make the crumb gummy.
• Check doneness by inserting a thin skewer into the center; moist crumbs are fine, raw batter is not.

Best Pairings

• Afternoon tea or coffee: a cup of Earl Grey or a rich, medium-roast coffee complements the cake’s buttery notes.
• Fresh fruit and cream: serve with a dollop of whipped cream and sliced strawberries for a brighter plate.
• Ice cream: vanilla bean or coconut ice cream is a lovely contrast with warm or room-temperature slices.
• Toasted coconut: sprinkle toasted coconut flakes on the glaze for texture and tropical emphasis.
• For brunch: pair with sparkling wine or a light mimosa to highlight the pineapple.

Storage Instructions

• Room temperature: Store covered in an airtight cake keeper or wrapped tightly with plastic wrap for up to 2 days. Keep away from direct sunlight and heat.
• Refrigeration: Because the cake contains dairy, refrigerate if you won’t eat it within 48 hours; it will keep well for up to 5 days when wrapped tightly or stored in an airtight container.
• Freezer: Wrap slices or the whole cake tightly in plastic wrap and foil to prevent freezer burn. Freeze for up to 2–3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Chef’s Advice

• Temperature matters: cream butter and cream cheese until truly light and fluffy—this traps air and gives lift.
• Pan preparation: grease the bundt pan thoroughly and consider dusting with flour or using a baking spray with flour to avoid sticking into intricate pan crevices.
• Even baking: because bundt pans are thick, place the cake in the center of the oven and avoid opening the door in the first hour.
• Pineapple distribution: fold pineapple gently to avoid overworking the batter; if you want pineapple more concentrated, toss it in a tablespoon of flour first so it doesn’t sink.
• Glaze consistency: aim for a glaze that drips slowly from the spoon—too thin will pool, too thick will sit on top.

Fun Flavor Ideas

• Coconut-Pineapple: Fold 1/2 cup sweetened shredded coconut into the batter and substitute 1/2 cup coconut milk for 1/2 cup of the butter (reduce total butter slightly). Top glaze with toasted coconut.
• Orange-Pineapple: Add 1 tablespoon orange zest to the batter and replace lemon juice in the glaze with fresh orange juice for a citrusy lift.
• Tropical Rum: Soak drained pineapple in 2 tablespoons dark rum for 15 minutes before folding into the batter for an adult-friendly depth; brush the cooled cake with a rum-sugar syrup before glazing.
• Gluten-free: Use a 1:1 gluten-free flour blend designed for baking and add 1/4 teaspoon xanthan gum if the blend lacks it.
• Lower-sugar version: Use 2 1/2 cups granulated sugar and 2/3 cup powdered sugar for the glaze, and choose unsweetened crushed pineapple.

Recipe Q&A

Q: Can I use fresh pineapple instead of canned?
A: Yes—use crushed fresh pineapple and drain well. Fresh pineapple can be slightly more watery, so drain and even pat with paper towels to avoid excess moisture.

Q: My cake is browning on top but raw in the center—what now?
A: Tent loosely with foil and continue baking until a skewer comes out clean. Lower the oven temperature by 10–15°F if this happens repeatedly or bake longer at the same low temperature.

Q: Can I make this as cupcakes or in loaf pans?
A: Yes. For cupcakes, bake at 325°F for about 18–25 minutes. For two standard loaf pans, bake at 325°F for 60–75 minutes, checking doneness with a toothpick.

Q: Is this recipe freezer-friendly after glazing?
A: It’s best to freeze unglazed slices wrapped tightly, then glaze after thawing for the best texture and appearance.

Conclusion

This Pineapple Cream Cheese Pound Cake is a wonderful balance of classic richness and bright, tropical flavor—perfect for gatherings, brunches, or a special treat at home. If you want to compare variations and inspiration, see this thorough recipe for a similarly styled pineapple pound cake with cream cheese glaze: Pineapple Cream Cheese Pound Cake recipe. For a Southern-style take with slightly different glazing and technique, this version is also a valuable reference: Southern Pineapple Pound Cake with cream cheese glaze.

I’d love to see how your cake turns out—share photos and tips in the comments or tag your bake for others to enjoy. Happy baking!

Pineapple Cream Cheese Pound Cake with Pineapple Glaze

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• Author: ollierecipegmail-com
• Total Time: 115 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

A rich, buttery pound cake with soft pockets of pineapple, topped with a glossy pineapple glaze. Perfect for brunches, potlucks, or cozy afternoons.

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Ingredients

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• 1 cup (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well drained (reserve juice for glaze)
• 1 cup powdered sugar
• 2–3 tablespoons reserved pineapple juice
• 1 teaspoon lemon juice (optional)

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Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, or spray with baking spray. Set aside.
2. In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture in three additions, mixing on low speed.
6. Stir in the vanilla extract and the drained crushed pineapple until evenly distributed.
7. Spoon the batter into the prepared bundt pan and smooth the top.
8. Bake for 80–90 minutes, until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 15 minutes. Invert onto a wire rack and cool completely before glazing.
10. Whisk together the powdered sugar, 2 tablespoons of reserved pineapple juice, and lemon juice (if using) to make the glaze.
11. Drizzle the glaze over the cooled cake and let it set for 10–15 minutes before slicing.

Notes

Ensure eggs are at room temperature and avoid overmixing for a tender crumb.

• Prep Time: 25 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 595
• Sugar: 60g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 86g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 150mg