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pineapple-cream-cheese-pound-cake-on-white-marble

Pineapple Cream Cheese Pound Cake Recipe

This luscious pound cake combines tangy cream cheese and tropical pineapple for a dense yet tender treat. Moist, buttery, and topped with a simple pineapple glaze, it’s the perfect dessert to brighten any gathering with vibrant flavor and elegant presentation.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 442 kcal

Equipment

  • 12-cup bundt pan
  • Stand or hand mixer
  • Large mixing bowl
  • Silicone spatula
  • Measuring cups and spoons
  • Flour sifter or fine mesh sieve
  • Small bowl (for glaze)
  • Cooling rack

Ingredients
  

Cake

  • 3 cups granulated sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 6 eggs large
  • 3 cups cake flour
  • 8 oz crushed pineapple in juice drained
  • 16 oz cream cheese softened
  • 2 tsp kosher salt
  • 1/2 cup unsalted butter softened

Glaze

  • 2 tbsp pineapple juice reserved
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F (175°C).
    oven-preheated-to-350-degrees-on-white-counter
  • Generously mist a 12-cup Bundt pan with non-stick spray and coat it well with flour.
  • In a large mixing bowl, beat together the cream cheese, butter, and sugar on medium-high speed for 5 to 7 minutes, until the mixture is very pale and fluffy.
    mixing-butter-sugar-cream-cheese-in-glass-bowl
  • Add the eggs one at a time, mixing well after each addition to ensure each is fully incorporated before adding the next.
    adding-eggs-to-pound-cake-batter-in-glass-bowl
  • Scrape down the sides and bottom of the bowl with a silicone spatula.
    scraped-batter-in-glass-bowl-with-spatula
  • Stir in the drained crushed pineapple, lemon juice, and vanilla extract until just combined.
    adding-pineapple-lemon-vanilla-to-batter-glass-bowl
  • Gently fold in the flour and salt, being careful not to overmix.
    folding-flour-salt-into-cake-batter
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 70 to 80 minutes, or until a skewer inserted into the thickest part of the cake comes out clean.
    bundt-cake-baking-in-oven
  • Let the cake cool in the pan for 1 hour, then invert it onto a serving platter and let it cool completely.
    pound-cake-inverted-in-black-pan
  • To make the glaze, stir the powdered sugar and reserved pineapple juice together in a small bowl until smooth.
    glaze-mixture-in-small-glass-bowl
  • Drizzle the glaze over the cooled cake using a spoon or pour directly for a thicker coating.
    drizzling-glaze-over-pound-cake-2

Notes

  • Room temperature ingredients (especially cream cheese, butter, and eggs) help ensure a smooth, evenly mixed batter.
  • Sift the flour before folding it in to prevent clumps and ensure a tender crumb.
  • To avoid overmixing, use a spatula instead of a mixer when incorporating dry ingredients.