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Fresh ginger root adds vibrant flavor to culinary dishes

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.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
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.