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. Another fun flavor to try is this fun island inspired Key Lime Pound Cake from Barbara Bakes and dreamy Orange Creamsicle Pound Cake from Comfortably Domestic.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Pineapple Pound Cake With Cream Cheese Glaze
Ingredients
- 1 ½ cup butter softened (3 sticks)
- 2 ½ 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
- ½ 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.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
Ron
beautiful recipe I added blueberries with the pineapples for both the cake and the glaze
Melissa
Thanks so much!
Will G
I absolutely LOVE pineapple cakes and I'm making this one for my family for New Year's Day (I will add to my comments after I confirm how great this cake is). I cannot find pineapple extract in any of the grocery stores so I'm going to try almond extract as a substitute. Melissa, do you have any concerns that this will negatively affect the taste of the cake?
Melissa
Hi Will, as you know, extracts have a more concentrated flavor than juice. So, while you'll still get the pineapple flavor perhaps just not as pronounced in the batter. I love almond extract and in small amounts it enhances, in my opinion. Not exactly the same but, delicious.
Mary D
I made the cake last night, and it turned out crumbly. I want to know, do you use 100% crushed pineapple or heavy crushed pineapple? I want to know what I did wrong for future references (I used 100% crushed pineapple).
Melissa
You don't have to use pineapple packed in syrup for this cake. Two things that can result in a cake that's crumbly is, over beating the batter and not measuring the flour properly. Never scoop flour dipping the cup into flour. It can become packed and you'll use more than needed. This rule is for all baking whether it's this cake or biscuits. Always spoon flour into the measuring cup and level. This cake has so much moisture it should never be crumbly otherwise.
Rekia
Is this salted or unsalted butter?
Melissa
Either one would work in this cake, otherwise, it would specify.
Terri Harris
My family absolutely loved this cake... Cream Cheese frosting was delicious. I changed it up a little my second time making.
For the glaze I used 8oz. of cream cheese, 1c powdered sugar and half n half to thin.
It was more than enough to glaze my cake.👍🏾👍🏾Terr
Alicia
Can I use cake flour instead of all purpose flour? If so, how much cake flour?
Melissa
You can use either in the same amount.
Allison
Can I use fresh pineapple or do you recommend canned?
Melissa
For this cake, canned pineapple works best.
Laurenorrn
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
That glaze sounds like a terrific alternative. I keep pineapple preserves in my pantry at all times. Thanks so much!
Tessa
Amy alterations for high altitude
Melissa
For tips on High Altitude baking see here.
Lori (Riddle) Bowman
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
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.
Mona
Hey ms mellissa what happens when you follow direstion to the T...but the cake is heavy and doesnt look done inside
Melissa
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.
nancy crisp
can you used cake pan to make this cake?
Melissa
I wonder if you mean layer pans? If so, yes just adapt the baking time accordingly.
Vee Jones
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
I'm delighted you enjoyed this cake, it'a my pleasure.
Cyndi
I made this cake ae and it was just flowing out of the pan. What did I do wrong
Melissa
If the pineapple isn't well drained it could thin the batter.
West B
Hello , I want to make this cake a ship it overnight to my mom .. do you think it would travel ok ?
Melissa
The cake would if wrapped properly however, I'm not certain it should be glazed prior to shipping. The cake would do fine.
Martha
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
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.
Christina Cunnard
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
Thanks for visiting!
Orgnikki
Great recipes Melissa I have tried several of the pound cakes their awesome,my family and I Thanks You, keep them coming!
Melissa
Wonderful Nikki, thank you for letting me know!
Orgnikki
I adore these pound cake recipes. I've made several ,my family loves them. Thanks, Melissa
Chante
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
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.
Darshal
Hello, I plan on making this cake today, any suggestions first where I can find pineapple extract.
Melissa
I find pineapple extract at my local grocery store, Walmart and even Target. Hope you can find it!
Jackie
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
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.
Shirley Cooper
Explain item 7...........
Melissa
Ok, using a mixer cream the softened cream cheese, then beat in the powdered sugar. Stir in the crushed pineapple by hand.
Princess
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
Hi! Yes, that's exactly what I mean, just lay a flat piece of aluminum foil on top to keep it from over browning.
Liz
I love pound cake and this one sounds so good too. Thank you and have a Great Weekend
Melissa
You too, Liz!