Description

Rich pineapple cream cheese pound cake with buttery moist texture and sweet tropical pineapple glaze. Soft, dense, and full of bakery-style flavor in every bite.

Ingredients

Scale

Pound cake:

1 cup unsalted butter, softened

8 oz cream cheese, softened

2 cups granulated sugar

4 large eggs

1 cup crushed pineapple, drained

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

Pineapple glaze:

1 cup powdered sugar

2 tablespoons pineapple juice

Optional:

Extra crushed pineapple for garnish

Toasted coconut flakes

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Instructions

2. Preheat oven to 325°F (165°C)

3. Grease and flour a bundt or loaf pan

4. In a large bowl cream butter and cream cheese until smooth and fluffy

5. Gradually add sugar and beat until light

6. Add eggs one at a time mixing well after each addition

7. Mix in vanilla extract and crushed pineapple

9. In another bowl whisk flour, baking powder, and salt

10. Gradually fold dry ingredients into wet mixture until combined

11. Pour batter into prepared pan and smooth top

12.

13. Bake for 70–80 minutes or until toothpick comes out clean

14. Allow cake to cool in pan for 15 minutes then transfer to wire rack

15.

16. For glaze:

17. Mix powdered sugar and pineapple juice until smooth

18. Drizzle glaze over completely cooled cake

19. Optional: top with extra pineapple or toasted coconut

20.

Notes

Use room-temperature ingredients for smooth batter

Drain pineapple well to avoid excess moisture

Do not overmix batter

Cake tastes even better the next day

Prep Time: 20 minutes
Cook Time: 70–80 minutes
Category: Dessert / Pound Cake
Method: Baking
Cuisine: American / Southern

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 32g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 5g
Cholesterol: 105mg