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.
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.
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.
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:
- 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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Helpful Kitchen Items:
Pineapple Pound Cake with Cream Cheese Glaze
- 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.