Pineapple Cream Cheese Pound Cake with Pineapple Glaze
Introduction
This Pineapple Cream Cheese Pound Cake with Pineapple Glaze is a rich, buttery dessert infused with tropical sweetness. The cream cheese adds a velvety texture, while crushed pineapple brings moisture and a bright, fruity flavor. Finished with a glossy pineapple glaze, this cake is perfect for holidays, family gatherings, or whenever you crave a slice of sunshine.
Ingredients Quantity
For the Pound Cake
1½ cups (3 sticks) unsalted butter, softened
8 oz (225 g) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon vanilla extract
1 cup crushed pineapple, well-drained
For the Pineapple Glaze
1½ cups powdered sugar
3–4 tablespoons pineapple juice (from canned pineapple)
½ teaspoon vanilla extract (optional)
Instructions
1. Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan.
2. In a large bowl, beat the butter and cream cheese together until smooth and creamy.
3. Gradually add the sugar and beat for 3–5 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Slowly add the dry ingredients to the batter, mixing just until combined.
8. Gently fold in the well-drained crushed pineapple.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
11. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack.
Glaze
12. Whisk powdered sugar with pineapple juice until smooth and pourable.
13. Drizzle the glaze over the cooled cake and let it set before slicing.
Origin and Cultural Significance
Pound cakes originated in Europe as simple, equal-ratio cakes. Over time, American bakers enriched them with cream cheese and tropical fruits like pineapple—especially popular in Southern kitchens—symbolizing hospitality, comfort, and celebration.
Description
This cake is dense yet tender, with a buttery crumb balanced by the natural sweetness of pineapple. The glaze adds a tangy finish that enhances every bite without overpowering the cake’s richness.
Optional Additions
Add ½ cup shredded coconut for a tropical twist
Mix in chopped pecans or walnuts for crunch
Add lemon zest for extra brightness
Serve with whipped cream or vanilla ice cream
Tips for Success
Drain pineapple very well to avoid excess moisture
Use room-temperature ingredients for a smooth batter
Do not overmix after adding flour
Tent loosely with foil if the cake browns too quickly
Nutritional Information (Approx. per slice)
Calories: 430
Fat: 22 g
Carbohydrates: 55 g
Sugar: 38 g
Protein: 5 g
Conclusion
This Pineapple Cream Cheese Pound Cake is a timeless dessert that blends richness with tropical flair. It’s indulgent, comforting, and guaranteed to impress anyone who tastes it.
Recommendation
Perfect for potlucks, celebrations, or afternoon coffee, this cake stores well and tastes even better the next day—making it an excellent make-ahead dessert.
Embracing Healthful Indulgence
While this is a treat meant to be enjoyed in moderation, the pineapple adds natural fruit flavor and moisture, allowing you to savor a smaller slice while still feeling completely satisfied.