pineapple cream cheese pound cake saved my dessert life on a Sunday when guests showed up unannounced and all I had was a can of crushed pineapple and a block of cream cheese. You know that feeling when you want something easy, but it still needs to taste like you tried? This is that cake. It bakes up buttery, soft, and sturdy enough to slice cleanly, with bright pineapple bits in every bite. The tangy cream cheese makes it moist and rich, and the glaze brings a sunny pop on top. If dry pound cakes haunt your memory, this one is your comeback story.
The Story Behind This Recipe
Here’s why I love this pineapple cream cheese pound cake: it bakes up beautifully and it tastes like home. pineapple cream cheese pound cake saved my dessert life on a Sunday when guests showed up unannounced and all I had was a can of crushed…
Why You’ll Love This Recipe
First things first, this cake is a no-drama keeper. The batter uses pantry basics plus cream cheese and crushed pineapple, and the method is simple. What you get in return is a buttery, velvety crumb with a tropical lift. It’s like sunshine baked into a Bundt pan.
The cream cheese is the secret to a tender crumb that doesn’t dry out on day two. The pineapple keeps everything juicy and speckled with flavor. I also love that it works for brunch, birthdays, and holiday tables without any fancy decorations. Slice it thick, add a drizzle, and it looks special.
If you already love fruity bakes, you might also enjoy my other tropical-leaning favorites like this bright and cheerful strawberry pineapple pound cake. It has that same happy vibe that makes guests ask for seconds.
It’s also a reliable traveler. Bring it to a potluck and watch it disappear. Wrap a slice for lunch and it still tastes great at room temp. Simple, nostalgic, and cozy. What more could you ask from a pound cake?
Key takeaways: the texture is soft, the pineapple flavor is fresh but not too sweet, and the glaze ties everything together with a gentle zing.
How to Make Pineapple Cream Cheese Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups cake flour or all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 can crushed pineapple, 20 ounces, well-drained and patted dry
- Optional add-ins: 1/2 cup sweetened shredded coconut or chopped macadamia nuts
- Glaze: 1 cup powdered sugar plus 2 to 3 tablespoons pineapple juice or milk, pinch of salt, splash of vanilla
Step-by-Step
Prep your pan. Grease and flour a 10 to 12 cup Bundt pan thoroughly, getting into every corner. A light coat of baking spray with flour also works.
Warm up your ingredients. Using room temp butter and cream cheese is a small step that makes a big difference. They blend smoothly and create that fine, tender crumb.
Beat butter and cream cheese until creamy. Give it a good 2 minutes on medium speed until fluffy. Add sugar and beat another 2 to 3 minutes. You want light and slightly airy.
Add eggs one at a time. Mix well after each egg so the batter stays silky. Stir in vanilla.
Whisk dry ingredients. In a separate bowl, combine flour, baking powder, and salt. Add to the wet batter in two additions, mixing on low just until combined. Do not overmix.
Fold in the pineapple. Press the crushed pineapple in a fine mesh sieve or paper towel to remove extra juices. Fold it into the batter gently with a spatula. If using coconut or nuts, fold them in now too.
Fill and bake. Spoon the batter into the pan and smooth the top. Bake at 325 F for 60 to 75 minutes, depending on your oven and pan. A toothpick should come out with a few moist crumbs, not wet batter. The cake should spring back lightly when pressed.
Cool and glaze. Let the cake rest in the pan for 10 to 15 minutes, then flip onto a rack. Whisk the glaze until pourable and drizzle over the warm cake so it sinks in a bit. That’s the good stuff.
If you’re new to baking with cream cheese, you might also like my simple-to-follow approach in this cozy cream cheese cake post. It’s full of practical tips for that ultra-smooth batter.
Tips for the Best Pineapple Cream Cheese Bundt Cake
Drain your pineapple well. I know, you want to keep all that juice, but too much liquid can make the cake dense or gummy. Press it lightly with paper towels. Save the juice for the glaze.
Measure flour correctly. Spoon and level your flour instead of scooping straight from the bag. It keeps the crumb soft and avoids a dry texture.
Mix with care. Overmixing after the flour goes in can toughen the cake. Stir until the streaks of flour just vanish.
Oven matters. Every oven has moods. Start checking at 60 minutes, then every 5 minutes. If the crust is browning too fast, tent with foil loosely.
Glaze while warm. A warm cake absorbs a little glaze and locks in moisture. I like a light drizzle, then a second pass after it cools for a pretty finish.
Make-Ahead and Storage
This cake is even better the next day. Store covered at cool room temperature for 2 days, or refrigerate up to 5 days. Freeze slices well wrapped for 2 months. Thaw at room temp and refresh with a tiny drizzle of glaze if you like.
I brought this to a family barbecue and people literally asked who catered. It’s the first pound cake I’ve made that stayed moist until the very last slice.
Recipe Variations, Tips and Substitutions
Coconut dream: Fold 1/2 to 3/4 cup sweetened shredded coconut into the batter for extra texture. Top the glaze with toasted coconut flakes for crunch.
Tropical nutty: Stir in 1/2 cup chopped macadamia nuts or pecans. The buttery nuts play so well with pineapple and cream cheese.
Zesty pineapple: Add 1 teaspoon fresh lemon zest to the batter for a brighter note. A squeeze of lemon juice in the glaze also perks it up.
Richer vanilla: Swap part of the vanilla for coconut extract or a splash of rum extract for a warm finish without adding liquid.
No cake flour on hand? All-purpose flour works fine. For extra tenderness, replace 2 tablespoons of flour with cornstarch in each cup of flour if you want a cake flour mimic.
Less sugar: You can reduce granulated sugar to 1 and 3/4 cups if you prefer a more subtle sweetness. The pineapple still keeps it pleasant and moist.
Switch the fruit: If pineapple isn’t your thing one week, try diced peaches. I’ve used this batter to make small loaves and even cupcakes. For a peachy path, these honey peach cream cheese cupcakes are a fun spin with the same creamy comfort.
Glaze Options
Classic pineapple glaze: powdered sugar, pineapple juice, vanilla, and a pinch of salt. Adjust juice for your preferred thickness.
Cream cheese glaze: whisk 2 ounces of softened cream cheese with powdered sugar and a splash of milk until pourable. It gives a soft, tangy finish.
Citrus glaze: swap in lemon or orange juice for a citrus-sparked top.
What to Serve with Pineapple Pound Cake
This cake plays nicely with almost anything, but here are a few combos that always get applause.
- Fresh berries. Strawberries or blueberries balance the sweetness and add color to your plate.
- Vanilla or coconut ice cream. Melty scoops over a warm slice are pure joy.
- Whipped cream with lime zest. Light, fluffy, and a tiny bit tangy.
- Toasted coconut or crushed macadamias for crunch right before serving.
- Fruit parfait on the side. If you love creamy fruit desserts, this layered blueberry cheesecake parfait makes a pretty partner for a spring brunch.
For a full dessert table, you could add a second fruit-forward bake like the fun and bright strawberry pineapple pound cake too. I like giving guests a choice between two fruity flavors so everyone is happy.
Common Questions
Can I use fresh pineapple instead of canned?
Yes, just chop it very small and drain it well. Fresh pineapple can be juicier, so pat it dry and measure 1 and 1/2 cups tightly packed.
Do I need a Bundt pan?
A Bundt pan gives that classic look and even baking, but two 8 by 4 inch loaf pans work too. Start checking around 50 to 55 minutes for loaves.
Why is my cake dense?
Likely too much liquid or overmixing after the flour was added. Drain the pineapple thoroughly and mix on low only until combined.
Can I make it ahead?
Absolutely. It tastes even better the next day. Wrap tightly once cool. You can glaze before serving if you want it glossy.
How do I keep it from sticking to the pan?
Grease every nook with butter or baking spray with flour. Dust with flour and tap out excess. Let it cool 10 to 15 minutes before turning out.
Ready to Bake It Yourself
If you’ve ever wished for a dessert that feels special without a fuss, this pineapple cream cheese pound cake is it. You’ll get a moist crumb, bright pineapple flavor, and a glaze that makes people smile. When you want more inspiration, this helpful guide from a favorite baker lays it out beautifully: Pineapple Cream Cheese Pound Cake: Easy, moist, & so delish …. Go preheat that oven, grab your can of pineapple, and let the sweet smell of victory fill your kitchen. I can’t wait to hear how your cake turns out.
Pineapple Cream Cheese Pound Cake
Ingredients
Method
- Grease and flour a 10 to 12 cup Bundt pan thoroughly.
- Using room temperature butter and cream cheese will make the batter blend more smoothly.
- Beat butter and cream cheese until creamy, about 2 minutes on medium speed.
- Add sugar and continue to beat for another 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry mixture to the wet ingredients in two additions, mixing on low just until combined.
- Press the crushed pineapple with a fine mesh sieve or paper towel to remove extra juices.
- Gently fold the pineapple (and optional add-ins) into the batter using a spatula.
- Spoon the batter into the prepared pan and smooth the top.
- Bake at 325°F for 60 to 75 minutes, checking doneness with a toothpick.
- Let the cake rest in the pan for 10 to 15 minutes, then invert onto a wire rack.
- Whisk the glaze ingredients together and drizzle over the warm cake.
