Pineapple Cream Cheese Pound Cake with Pineapple Glaze Recipe – A cozy, buttery slice of sunshine

Introduction

I pull this cake from the oven and the kitchen fills with warm, sweet pineapple and butter — the kind of smell that makes the whole house slow down. Right away I think about my mom and the noisy clink of Sunday plates while we dug into this Pineapple Cream Cheese Pound Cake with Pineapple Glaze. This always takes me back to Sunday dinners.

Also, if you love cream cheese in cakes, you might enjoy my apple cake with cream cheese frosting, which uses the same cozy, tangy approach.

Why You’ll Love This

• Rich, moist crumb that stays tender for days.
• Bright pineapple glaze for a sunny finish.
• Simple pantry ingredients with a show-stopping result.
• Kid-approved and great for potlucks or brunch.

Quick Recipe Snapshot

• Servings: 10–12 slices
• Prep time: 20 minutes
• Cook time: 80–90 minutes
• Total time: 1 hour 40 minutes–1 hour 50 minutes
• Skill level: Easy
• Taste: sweet + buttery with bright pineapple

You’ll feel confident following this; the textures and cues are straightforward.

Ingredients You’ll Need

• 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)

Chef notes:

• Unsalted butter helps control salt (keep it soft).
• Soften cream cheese to avoid lumps.
• Drain pineapple well for a non-soggy cake.

For more cream-cheese dessert inspiration, see my creamy pumpkin swirl cheesecake.

How to Make It

1. First, preheat oven to 325°F (163°C) and grease a 10-inch bundt pan.
2. Next, in a large bowl, beat the butter, cream cheese, and granulated sugar until very light and fluffy, about 4–5 minutes; you want it pale and airy.
3. Then add eggs one at a time, beating well after each so the batter stays smooth.
4. Meanwhile, whisk flour, baking powder, and salt in another bowl until evenly mixed.
5. Gradually fold dry ingredients into the butter mixture, mixing just until incorporated; stop when you don’t see streaks of flour.
6. Stir in vanilla and the drained crushed pineapple until evenly distributed. The batter should be thick and dotted with pineapple.
7. Spoon batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake 80–90 minutes, until a toothpick inserted into the center comes out clean and the top shows golden edges. The cake should spring back lightly when you press the top.
9. Let the cake cool in the pan 15 minutes, then turn out onto a wire rack to cool completely.
10. Finally, whisk powdered sugar with 2–3 tablespoons reserved pineapple juice and optional lemon juice until pourable, then drizzle over the cooled cake and let set.

For a similar creaming method, I often reference the way I make my red velvet sheet cake with cream cheese frosting.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temperature ingredients so batter comes together quickly and smooth.
2. Common mistake + fix: Overmixing makes the cake tough; stop as soon as flour disappears.
3. Simple variation: Fold in 1/2 cup toasted coconut for extra texture and tropical flavor.

Also, try toasted nuts like in my pecan coffee cake loaf with glaze if you want crunch.

Serving Ideas

• Slice warm with a scoop of vanilla ice cream for an easy dessert.
• Serve at brunch with coffee and fresh berries for a sunny spread.
• Bring to holiday gatherings; the glaze makes it feel festive.
• Garnish with toasted coconut, chopped macadamia, or a dusting of powdered sugar.

For an over-the-top celebration version, see ideas from my white German chocolate cake with cheesecake center.

Storing & Leftovers

• Fridge: Store covered for up to 4 days.
• Freezer: Wrap slices tightly; freeze up to 2 months.
• Reheat: Warm a slice briefly in the microwave (10–15 seconds) to restore softness.

Leftover idea: Make a quick cake-and-fruit parfait with yogurt and sliced cake.

FAQs

Q: Can I make this ahead?
A: Yes. You can bake the cake a day ahead, glaze the next morning, and keep it loosely covered at room temperature.

Q: Can I substitute crushed pineapple?
A: You can use finely chopped fresh pineapple, but drain it well. Canned crushed pineapple gives consistent moisture.

Q: How do I know it’s done?
A: The toothpick should come out clean and the cake should pull slightly from the pan edges. Also, the top will have golden edges and spring back when pressed.

Q: Can I freeze Pineapple Cream Cheese Pound Cake with Pineapple Glaze?
A: Yes, freeze slices wrapped tightly; thaw in the fridge overnight before serving.

Final Thoughts

This cake feels like a warm kitchen hug — comforting, a little tangy, and honestly simple to make. Try it, tweak the glaze, and make it your own. I hope the family loves this as much as mine does; go ahead and make a big pan of Pineapple Cream Cheese Pound Cake with Pineapple Glaze.

Conclusion

If you want another take on the same classic, try this version I like from Pineapple Cream Cheese Pound Cake: Easy, moist, & so delish for extra tips and photos.
For a Southern-style twist, take a look at the recipe over at Southern Pineapple Pound Cake – melissassouthernstylekitchen.com, which highlights a similar cream cheese glaze and texture.
Pineapple Cream Cheese Pound Cake with Pineapple Glaze

Pineapple Cream Cheese Pound Cake with Pineapple Glaze

A cozy, buttery slice of sunshine, this pound cake is rich, moist, and topped with a bright pineapple glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake

• 1 cup 1 cup (3 sticks) unsalted butter, softened Helps control salt; keep it soft.
• 8 oz 8 oz cream cheese, softened Soften to avoid lumps.
• 3 cups 3 cups granulated sugar
• 6 large eggs 6 large eggs, room temperature Use room-temperature for smooth mixing.
• 3 cups 3 cups all-purpose flour
• 1 teaspoon 1 teaspoon baking powder
• 1 teaspoon 1 teaspoon salt
• 1 teaspoon 1 teaspoon vanilla extract
• 1 cup 1 cup crushed pineapple, well drained (reserve juice for glaze) Drain well for a non-soggy cake.

For the glaze

• 1 cup 1 cup powdered sugar
• 2–3 tablespoons 2–3 tablespoons reserved pineapple juice
• 1 teaspoon 1 teaspoon lemon juice (optional, for brightness) Optional for extra flavor.

Method

 

Preparation

1. Preheat oven to 325°F (163°C) and grease a 10-inch bundt pan.
2. In a large bowl, beat the butter, cream cheese, and granulated sugar until very light and fluffy, about 4–5 minutes.
3. Add eggs one at a time, beating well after each to keep the batter smooth.
4. In another bowl, whisk flour, baking powder, and salt until evenly mixed.
5. Gradually fold dry ingredients into the butter mixture until just incorporated.
6. Stir in vanilla and the drained crushed pineapple until evenly distributed.
7. Spoon batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 80–90 minutes, until a toothpick inserted into the center comes out clean and the top shows golden edges.
2. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Glazing

1. Whisk powdered sugar with 2–3 tablespoons reserved pineapple juice and optional lemon juice until pourable.
2. Drizzle over the cooled cake and let set.

Notes

For a similar creaming method, reference making a red velvet sheet cake with cream cheese frosting. Variations include adding toasted coconut for extra texture or using toasted nuts for crunch.