If you’re a fan of pound cake this Pineapple Pound Cake with Cream Cheese Glaze will knock your socks off Here in the South, we consider recipes for pound cakes family treasures meant to be celebrated and handed down for generations. I developed this moist pineapple variation out of my love of both pound cake and pineapple. The chunky cream cheese glaze adds the crowning touch to this phenomenal cake.
I love pound cake in every single flavor. It’s a love 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 been lifelong and I have several variations here on my blog that are super popular with bake-from-scratch bakers.
As with any classic 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.
- 1½ cup butter, softened (3 sticks)
- 2½ 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
- 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.
I love pound cake and this one sounds so good too. Thank you and have a Great Weekend
You too, Liz!
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?
Hi! Yes, that’s exactly what I mean, just lay a flat piece of aluminum foil on top to keep it from over browning.
Explain item 7………..
Ok, using a mixer cream the softened cream cheese, then beat in the powdered sugar. Stir in the crushed pineapple by hand.
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.
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.
Hello, I plan on making this cake today, any suggestions first where I can find pineapple extract.
I find pineapple extract at my local grocery store, Walmart and even Target. Hope you can find it!
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!
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.
I adore these pound cake recipes. I’ve made several ,my family loves them. Thanks, Melissa
Great recipes Melissa I have tried several of the pound cakes their awesome,my family and I Thanks You, keep them coming!
Wonderful Nikki, thank you for letting me know!
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
Thanks for visiting!
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
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.
Hello , I want to make this cake a ship it overnight to my mom .. do you think it would travel ok ?
The cake would if wrapped properly however, I’m not certain it should be glazed prior to shipping. The cake would do fine.
I made this cake ae and it was just flowing out of the pan. What did I do wrong
If the pineapple isn’t well drained it could thin the batter.