Name: Pineapple Pound Cake with Cream Cheese Glaze
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 can (20 oz) crushed pineapple with juice; 1 tsp vanilla extract; 4 oz cream cheese, softened; 1 cup powdered sugar; 1–2 tbsp milk or pineapple juice; 1/2 tsp vanilla extract

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Pineapple Pound Cake with Cream Cheese Glaze is the kind of dessert that makes everything feel like sunshine. It’s dense, buttery, and filled with crushed pineapple for natural sweetness and tropical flair. Topped with a smooth, tangy cream cheese glaze, every bite melts in my mouth and leaves me wanting just one more slice.

Pineapple Pound Cake with Cream Cheese Glaze

Why You’ll Love This Recipe

I love how this cake combines classic pound cake richness with the bright, fruity flavor of pineapple. It’s moist without being heavy, and the glaze adds that perfect touch of creaminess and sweetness. This recipe is simple but feels special enough for holidays, gatherings, or whenever I’m craving a feel-good dessert. Plus, it stores beautifully—making it easy to make ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Crushed pineapple (with juice)
Vanilla extract

For the Cream Cheese Glaze:

Cream cheese (softened)
Powdered sugar
Milk or pineapple juice (for thinning)
Vanilla extract

Directions

I preheat my oven to 325°F (163°C) and grease and flour a bundt or loaf pan.
In a medium bowl, I whisk together flour, baking powder, and salt.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I add the eggs one at a time, beating well after each addition.
I mix in the crushed pineapple and vanilla extract.
Gradually, I add the dry ingredients to the wet mixture, mixing just until combined.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for 60–70 minutes, or until a toothpick inserted comes out clean.
After letting it cool in the pan for 10–15 minutes, I turn it out onto a wire rack to cool completely.
For the glaze, I beat the cream cheese until smooth, then add powdered sugar, vanilla, and just enough milk or juice to reach a pourable consistency.
Once the cake is cool, I drizzle the glaze generously over the top.

Servings and timing

This recipe makes about 10 to 12 servings. I usually spend around 20 minutes prepping everything, then bake it for about 1 hour. With cooling and glazing time, it’s ready to serve in about 2 hours total.

Variations

When I want something different, I add shredded coconut to the batter for more tropical texture. I’ve also folded in chopped pecans or macadamia nuts for a crunchy twist. If I’m feeling fancy, I add a splash of rum or coconut extract to the glaze. For mini versions, I bake the batter in loaf pans or muffin tins and adjust the baking time accordingly.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. If I want to warm a slice, I microwave it for about 15 seconds. It also freezes well—I wrap individual slices or the whole (unglazed) cake in plastic wrap and freeze for up to 2 months.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple with great results. I just make sure to include some juice for moisture.

Why is my cake dense?

Pound cake is supposed to be dense, but I make sure not to overmix the batter, which can make it heavy rather than rich.

Can I skip the glaze?

Absolutely, but I think the cream cheese glaze really completes the cake. If I want something lighter, I dust the top with powdered sugar instead.

Can I make this ahead of time?

Yes, I often bake the cake a day ahead and glaze it just before serving. It tastes even better the next day as the flavors meld.

How do I keep the cake from sticking to the pan?

I always grease and flour my bundt pan really well, making sure to get into all the nooks and crannies. A baking spray with flour works great too.

Conclusion

Pineapple Pound Cake with Cream Cheese Glaze is a simple, sunny dessert that never fails to impress. The tender crumb, the sweet tropical flavor, and that silky glaze all come together to create something that feels homemade and special. It’s a cake I turn to again and again—because it’s just that good.