This homemade Southern Pineapple Pound Cake is bursting with tropical pineapple flavor in every bite. Made from scratch, this moist and tender bundt cake features a soft, buttery crumb and is generously topped with a rich, creamy pineapple cream cheese glaze. Finished with a chunky pineapple topping, this old-fashioned pineapple pound cake is the ultimate dessert for pineapple lovers and perfect for any occasion, from family gatherings, the holidays and summer parties.

Easy Southern Pineapple Pound Cake Recipe

Here in the South, we consider recipes for pound cakes family treasures that are meant to be celebrated and handed down for generations. I have a genuine love for pound cake in every single flavor, it’s a love affair that has been lifelong. I can remember climbing up onto a chair to watch my great Aunt make her famous lemon pound cake. I was most interested in the licking the beaters after she finished, but nonetheless I was hooked. I bake this pineapple cake recipe in a bundt cake pan. You could bake it in a tube pan, any shape will do, as long as it’s large enough to hold the batter.

Checkout this quick list of ingredients to make easy Southern Pineapple Pound Cake Recipe: (Scroll down for the full printable recipe card.)

Cake Batter – Three cups all purpose flour forms the base of the batter.
Leavening – Baking powder, baking soda and salt give rise to the cake batter.
Sugar – Granulated sugar for sweetness.
Butter – Unsalted butter for richness.
Flavorings – One teaspoon pineapple extract and one teaspoon vanilla extract.
Whole Eggs – Five large eggs, room temperature, stabilize the pound cake.
Sour Cream – Sour cream gives the batter a creamy texture.
Pineapple – One cup crushed pineapple for the cake batter gives the cake its signature flavor. It should be well drained. Reserve the juice for the glaze.
Cream Cheese Glaze – Four ounces softened full fat cream cheese.
Sugar – Two cups powdered sugar for sweetness. (confectioners’ sugar)
Pineapple – Two tablespoons crushed pineapple for the glaze adds texture.

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How to Make the Best Southern Pineapple Pound Cake with Cream Cheese Glaze

Heat Oven and Prepare the Pan – Prepare the Bundt Pan Preheat the oven to 325°F. Butter and flour a standard bundt pan.
Creamed Ingredients – Whip together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes.
Beat in Eggs – Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
Flour Mixture – Use a whisk to sift together the dry ingredients. Stir together crushed pineapple and sour cream.
Combine Dry Ingredients and Wet Ingredients – Lower the speed of the mixer and add to the butter mixture alternately with the crushed pineapple mixture.
Cake Batter – Pour the batter into the prepared pan.
Oven – Bake per the recipe covering the top with a piece of aluminum foil halfway through baking. Continue to bake until a cake tester or toothpick inserted into the center shows slightly moist crumbs. You should be looking for it to be closer to coming back clean.
Cool the Cake – Cool completely in the pan on a wire rack before glazing.
Make the Pineapple Glaze – Beat cream the softened cream cheese with powdered sugar. Beat on medium speed until combined. Mix in the crushed pineapple by hand, adding reserved pineapple juice to thin, as needed.
Glaze the Pound Cake – Turn the cake from the pan onto a platter then drizzle or frost with the glaze.

Kitchen Equipment for Making Pineapple Pound Cake

You’ll need an electric mixer, either a stand mixer or a hand mixer.
One large mixing bowl, medium bowl and small bowl.
A large whisk. There’s no need to use an old fashioned sifter to combine the dry ingredients a whisk works like a charm.
Measuring cups and spoons.
A large silicone spatula to scrape the sides of the bowl while mixing the batter.
A small strainer for draining the pineapple.
Large 10-12 cup Bundt pan for baking and a wire rack.

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Recipe Variations, Tips and Substitutions

Butter – You can use salted butter. When doing so, omit the butter from the batter ingredients.
Glaze Substitutions – You can opt to dust this pound cake with powdered sugar and skip the cream cheese glaze. You may also want a simple pineapple glaze using the reserved pineapple juice and powdered sugar.
Fresh Pineapple – I highly recommend using canned pineapple for this recipe. It’s convenient and has more moisture than fresh.
Flavorings – You could add rum extract in addition to the pineapple and vanilla extracts.
Sour Cream – You can use buttermilk or heavy cream in place of sour cream.
Use a Nonstick Cooking Spray – I recommend using a baking spray that has flour in it for preparing the pan.
Don’t Overbeat the Cake Batter – When making a pound cake, there’s no need to overbeat the batter. Once all of the dry ingredients have been added to the creamed ingredients, beat the batter just until fully combined. Take time to stop and scrape the bowl occasionally.
Use Room Temperature Ingredients – Start with softened butter and room temperature eggs.
When making the glaze, you can thin it using reserved pineapple juice drained from the crushed pineapple or use heavy cream. Either way works!
Test for Doneness Before Removing from the Oven – Always test the center of this, or any cake, for doneness before removing from the oven. Use a toothpick, long skewer or cake tester inserted into the thickest portion of the cake. It should come back clean. If not, allow additional baking time.
Cover with Foil – To prevent overbrowning, you may lay foil on top halfway through baking, if needed.
How to Serve Pineapple Pound Cake – You can slice and serve this cake just as it is, or add a scoop of vanilla ice cream or whipped cream and a side of fresh fruit.

Storage and Leftovers

Leftovers – You can store this Pineapple Pound Cake chilled in the refrigerator in an airtight container for up to one week. I don’t recommend storing on the countertop with a cream cheese glaze.
Freezer – This cake can be frozen for a make-ahead dessert. When freezing, cover it with plastic wrap and then aluminum foil. Thaw in the fridge overnight and wait to glaze the cake the day you plan on serving it.

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More Southern Pound Cake Recipes to Make

I developed this moist pineapple cake variation out of my love of both pound cake and pineapple. As with any classic cake recipe, there’s always room for experimentation and this is one baking project that turned out crazy delicious. If you love island flavors it’s a must-make for you, too! Other pound cake recipes you may like to try:

Classic vanilla Million Dollar Pound Cake.
Lemon Lovers Pound Cake is a family treasure.
Decadent Pecan Praline Buttermilk Pound Cake.
Rich and fudgy Chocolate Sour Cream Pound Cake.
Citrus infused Orange Pound Cake.
My Eggnog Pound Cake recipe is a must-make for the holidays!
White Chocolate Cherry Cream Cheese Pound Cake is pretty as a picture!
Island inspired Key Lime Pound Cake from Barbara Bakes.

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