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Southern Pineapple Pound Cake

Dessert fans of all things pound cake will flip for this Southern Pineapple Pound Cake. It’s topped with a cream cheese glaze that will knock your socks off. The chunky pineapple infused cream cheese glaze adds the crowning touch to this phenomenal made-from-scratch Southern pound cake.

Pineapple Pound Cake With Cream Cheese Glaze

Southern Pineapple Pound Cake with Cream Cheese Glaze 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 none-the-less I was hooked. How to make simple Pineapple Pound Cake:

  • Flour – All purpose flour sifted with baking powder and salt.
  • Pineapple – Crushed pineapple for the cake and 2 tablespoons for the glaze. Reserve the juice and use it to thin the glaze, if needed.
  • Sugar – Granulated sugar only is used in this pineapple pound cake.
  • Fats – Softened butter. You can use salted or unsalted butter for this cake.
  • Flavorings – Vanilla and pineapple extracts. Pineapple extract is concentrated and will give more pineapple flavor than pineapple juice.
  • Glaze – Plain cream cheese, powdered sugar, crushed pineapple.
Pineapple Pound Cake With Cream Cheese Glaze

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

My fondness for pound cake has continued and I have many flavors and variations here on my website that are super popular with all of the bake-from-scratch bakers. Scroll through the recipe index for more pound cake flavors here when you have time to browse.

  • Kitchen tools you’ll need to make Southern Pineapple Pound Cake: You’ll need an electric mixer, either a stand mixer or a hand mixer, large mixing bowls, whisk, measuring cups and spoons, a large silicone spatula to scrape the sides of the bowl while mixing the batter, a large 10-12 cup Bundt pan for baking and a cooling rack.
  • Ingredients you’ll need to make Pineapple Pound Cake: All purpose flour, baking powder, salt, granulated sugar, eggs, butter, pineapple and vanilla extracts, crushed pineapple for both the cake batter and frosting. Of course, you’ll also need softened plain cream cheese and powdered sugar for the cream cheese frosting.
  • There’s no need to use an old fashioned sifter to combine the dry ingredients a whisk works like a charm.
  • 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.
  • 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!
  • Always test the center of this, or any cake, for doneness before removing from the oven. Use a long skewer or cake tester inserted into the thickest portion of the cake. It should come back clean. If not, allow additional baking time.
  • To prevent overbrowning, you may lay foil on top halfway through baking, if needed.
  • This cake can be frozen for future consumption. When doing so, thaw in the fridge overnight and wait to glaze it the day you plan on serving it.
  • You can store this Pineapple Pound Cake chilled in the refrigerator in an airtight container for up to one week.
Pineapple Pound Cake With Cream Cheese Glaze

More Southern Pound Cake Recipes to Make

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 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:

Pineapple Pound Cake With Cream Cheese Glaze

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Helpful Kitchen Items: 

Pineapple Pound Cake with Cream Cheese Glaze

Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: pineapple pound-cake-with-cream-cheese-glaze
Servings: 16 pieces
Calories: 457kcal
Author: Melissa Sperka


  • 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 room temperature
  • 1 cup crushed pineapple, drained (Reserve the juice and use it to thin the glaze, as needed.)
  • 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


  • 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, adding reserved pineapple juice to thin, as needed.
  • Turn the cake from the pan onto a platter then drizzle or frost with the glaze.
  • Store chilled until serving.


Serving: 1piece | Calories: 457kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 283mg | Potassium: 119mg | Fiber: 1g | Sugar: 49g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    I just made it exactly as printed and it is delicious! The end! 😋
    Why isn’t there a link to copy and paste? It’s soooooo good!

    1. I’m so happy you enjoyed it. You don’t have to copy and paste a recipe unless you simply want to. That’s why we provide the print option for your convenience.

  2. I notice you did not add any milk to the recipe any reason why; also what about the juice from the drained pineapple how should it be used;

    1. Pound cakes don’t always have liquid added and that’s just how this recipe was developed. Besides, the crushed pineapple adds moisture. You can use the juice however you wish or to thin the glaze.

  3. 5 stars
    I made this last night and served it today. Have lots left. I need a dessert for Monday. Would you freeze it or just in the fridge til then?

      1. Hi Pat, was it overbaked? I’m just wondering if perhaps it was a little overbaked, that could cause it. Also, mix thoroughly prior to baking.

  4. 5 stars
    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?

    1. 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.

      1. Hello Melissa
        I am a self taught baker.I see that a lot of bakers ask about using cake flour or salted or unsalted butter. When I use cake flour or White Lily flour I add two tablespoonfuls for every cup,and for the butter if its unsalted I add either three fourths of a teaspoon or one teaspoon of salt . Would you let me know if I am doing the right thing.
        Thank you for your recipes. I made your Kentucky Butter Pound Cake it was delicious.

      2. Hi Mary, home bakers are the best! Many bakers prefer to use unsalted butter for baking so they can control the salt content themselves. For my recipes, it depends on the recipe which direction I go. I do sometimes use salted butter as I most often have it on hand. A good rule of thumb is, if a recipe calls for salted butter and you only have unsalted butter, add 1/4 tsp of salt for every 1/2 cup (1 stick) of butter in the recipe. As far as cake flour and all purpose flour, if you want to convert all purpose flour, remove 2 tablespoons of flour from every 1 cup of all purpose flour and replace that with 2 tablespoons cornstarch, and sift together. Following these conversions you should be good to go.

  5. 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).

    1. 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.

  6. 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

    1. Why wouldn’t you use some of the pineapple juice to thin the glaze? It would have given it more of the pineapple taste.

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