If you’re a fan of pound cake this Pineapple Pound Cake with Cream Cheese Glaze will knock your socks off. The chunky cream cheese glaze adds the crowning touch to this phenomenal made-from-scratch pound cake.
The South’s Love Of Pound Cakes
Here in the South, we consider recipes for pound cakes family treasures 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 lovers pound cake. As you can imagine, I was most interested in the licking the beaters after she finished but, none-the-less I was hooked. My fondness for pound cake has continued and I have many flavors and variations here on my website that are super popular with bake-from-scratch bakers. Scroll through the recipe index for more flavors here when you have a moment.
Pineapple Pound Cake With Cream Cheese Glaze
I developed this moist pineapple 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 experiment that turned out crazy delicious. If you love island flavors it’s a must-make for you, too. Other fun flavors to try from some of my trusted blogging friends is this fun Cherry 7 up Pound Cake, island inspired Key Lime Pound Cake and dreamy Orange Creamsicle Pound Cake.
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Helpful Kitchen Items:
Pineapple Pound Cake With Cream Cheese Glaze
Ingredients
- 1 1/2 cup butter softened (3 sticks)
- 2 1/2 cup granulated sugar
- 1 tsp pineapple extract
- 1 tsp pure vanilla extract
- 5 large eggs
- 1 cup crushed pineapple drained
- 3 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Cream cheese glaze:
- 4 oz cream cheese softened
- 2 cup powdered sugar
- 2 Tbsp crushed pineapple
Instructions
- Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
- In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
- Sift together the dry ingredients. Lower the speed of the mixer and add alternately with the crushed pineapple. After all has been added beat for 1 minute or just until fully combined.
- Pour the batter into the prepared pan. Bounce on the counter to settle.
- Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue to bake for an additional 20 minutes or until a cake tester inserted into the center comes back clean.
- Cool completely in the pan on a baking rack before glazing.
- To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. Continue to beat until combined. Mix in the crushed pineapple by hand.
- Turn the cake from the pan onto a platter then drizzle or frost with the glaze.
- Store chilled until serving.
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Liz says
I love pound cake and this one sounds so good too. Thank you and have a Great Weekend
Melissa says
You too, Liz!
Princess says
Good Afternoon Melissa,
I’m truly enjoying your recipes. Question: what do you mean by “cover the top”? Should I cover my cake pan with foil after the first 55 minutes?
Melissa says
Hi! Yes, that’s exactly what I mean, just lay a flat piece of aluminum foil on top to keep it from over browning.
Shirley Cooper says
Explain item 7………..
Melissa says
Ok, using a mixer cream the softened cream cheese, then beat in the powdered sugar. Stir in the crushed pineapple by hand.
Jackie says
Hi
Are you sure it is safe to leave the cake in the pan for 1-2 hours to cool, without it geting stuck to the pan when trying convert it.
Melissa says
Cakes typically stick to the pan when the initial preparation to the pan is insufficient. It’s completely up to you if you want to remove from the pan sooner.
Darshal says
Hello, I plan on making this cake today, any suggestions first where I can find pineapple extract.
Melissa says
I find pineapple extract at my local grocery store, Walmart and even Target. Hope you can find it!
Chante says
This turned out alright, but I’m not sure I’d make it again. The cake was really dense. I think 4 eggs would have been enough and maybe a little more sugar would have helped. The glaze was really nice. I think I’d use that for some other recipes!
Melissa says
It sounds like perhaps you aren’t familiar with pound cakes as they are designed to be rich and dense hence the amount of eggs. When making any cake be certain you beat the batter properly or that could cause issues in the final product.
Orgnikki says
I adore these pound cake recipes. I’ve made several ,my family loves them. Thanks, Melissa
Orgnikki says
Great recipes Melissa I have tried several of the pound cakes their awesome,my family and I Thanks You, keep them coming!
Melissa says
Wonderful Nikki, thank you for letting me know!
Christina Cunnard says
LIKE A LOT OF FOLLOW KIWIS WE PREFER A LESS SWEET CAKE SO I MADE A CAKE WITHOUT ALL OF THE SUGAR AND IT STILL WORKED OUT FIND YUMMY
I ALSO MAKE AMERICAN CAKES WITH LESS SUGAR SO MUCH BETTER TASTE AND HEALTHIER
Melissa says
Thanks for visiting!
Martha says
Hi Melissa love all your pound cake recipes keep them coming I cannot find the pineapple extract is it okay if I can make the cake without it
Melissa says
Thanks Daphne, I’m delighted you’re finding some cakes to enjoy! You could, the extract gives it more of a pineapple “punch” in flavor but it will still be tasty.
West B says
Hello , I want to make this cake a ship it overnight to my mom .. do you think it would travel ok ?
Melissa says
The cake would if wrapped properly however, I’m not certain it should be glazed prior to shipping. The cake would do fine.
Cyndi says
I made this cake ae and it was just flowing out of the pan. What did I do wrong
Melissa says
If the pineapple isn’t well drained it could thin the batter.
Vee Jones says
I made the cake this week came out Great ,tastes good and everyone loves it Thank You so much for the recipe Melissa *****5 stars????????And many applauds
Melissa says
I’m delighted you enjoyed this cake, it’a my pleasure.
nancy crisp says
can you used cake pan to make this cake?
Melissa says
I wonder if you mean layer pans? If so, yes just adapt the baking time accordingly.
Mona says
Hey ms mellissa what happens when you follow direstion to the T…but the cake is heavy and doesnt look done inside
Melissa says
This is a pound cake and dense by it’s very nature.Always bake until a toothpick inserted into the center comes back clean. In your oven, this cake may take a bit longer to bake and in some ovens a little less time. Also, make sure you use quality ingredients.
Lori (Riddle) Bowman says
Melissa,
my youngest Colton likes to bake and loves pound cake. I thought I would let him bake this but wasn’t sure if you used salted butter or not? Hope you all are doing great!
Melissa says
Hey Lori! Either will work. I always keep salted butter on hand for baking but, don’t sweat it if you only have unsalted the cake will be delicious.
Tessa says
Amy alterations for high altitude
Melissa says
For tips on High Altitude baking see here.
Laurenorrn says
Didn’t have pineapple extract so used lemon. Made pineapple jam glaze because I was out of cornstarch and I didn’t want a cream cheese frosting, so I used pectin. This recipe is a keeper.
Melissa says
That glaze sounds like a terrific alternative. I keep pineapple preserves in my pantry at all times. Thanks so much!
Allison says
Can I use fresh pineapple or do you recommend canned?
Melissa says
For this cake, canned pineapple works best.
Alicia says
Can I use cake flour instead of all purpose flour? If so, how much cake flour?
Melissa says
You can use either in the same amount.