Go Back
A rich and buttery Southern-style pound cake loaded with pineapple, cream cheese, and finished with a sweet pineapple glaze.

Pineapple Cream Cheese Pound Cake

A rich and buttery Southern-style pound cake loaded with pineapple, cream cheese, and finished with a sweet pineapple glaze.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • Cake
  • 1½ cups butter softened
  • 8 oz cream cheese softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 tsp vanilla extract
  • 20 oz crushed pineapple drained
  • 20 oz pineapple slices drained
  • Glaze
  • ¼ cup pineapple juice
  • 2 tbsp butter
  • ½ cup powdered sugar

Equipment

  • Bundt pan
  • mixing bowls
  • electric mixer
  • cooling rack
  • saucepan

Method
 

  1. Preheat oven to 325°F.
  2. Grease and flour a Bundt pan.
  3. Cream butter and cream cheese until fluffy.
  4. Beat in sugar.
  5. Add eggs one at a time.
  6. Mix in flour.
  7. Fold in vanilla and crushed pineapple.
  8. Add half batter to pan.
  9. Layer pineapple slices.
  10. Cover with remaining batter.
  11. Bake 80 minutes.
  12. Cool 15 minutes and invert.
  13. Heat pineapple juice and butter.
  14. Whisk in powdered sugar.
  15. Glaze cake and serve.

Notes

Drain pineapple thoroughly.
Use room-temperature ingredients.
Tent with foil if browning too quickly.
Excellent served with coffee, tea, or vanilla ice cream.