Description
Pineapple Pound Cake with Cream Cheese Glaze is a dense, buttery dessert infused with crushed pineapple for a naturally sweet and tropical twist. Topped with a creamy glaze, it’s perfect for holidays, gatherings, or a sunny slice of indulgence any day.
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
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
1–2 tbsp milk or pineapple juice
1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in crushed pineapple (with juice) and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk or juice to reach a pourable consistency.
- Drizzle glaze over cooled cake and serve.
Notes
Add shredded coconut or chopped nuts to the batter for extra texture.
A splash of rum or coconut extract in the glaze adds depth.
Bake in loaf pans or muffin tins for mini versions (adjust bake time).
Use baking spray with flour to prevent sticking in bundt pans.
Freezes well without glaze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg