Pineapple Cream Cheese Pound Cake with Pineapple Glaze 🍍💛

A golden Bundt cake bursting with tropical flavor and topped with a luscious pineapple glaze—pure sunshine in every slice!

Before we get into the rich, buttery crumb and that glossy pineapple glaze, let me say a quick thank you. Thank you for showing up with a whisk in one hand and a love of baking in your heart. This Pineapple Cream Cheese Pound Cake is one of those dependable, crowd-wowing recipes that always gets rave reviews—and the kind that becomes a new favorite with the very first bite.

This cake is all about comfort with a twist of tropical flair. Cream cheese in the batter gives it that classic pound cake density and tang, while crushed pineapple adds little bursts of juicy sweetness. And the glaze? Let’s just say it’s the golden crown on this Bundt-shaped beauty.

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What Is Pineapple Cream Cheese Pound Cake?

It’s a Southern-style pound cake taken up a notch with tangy cream cheese and tropical pineapple. Baked in a Bundt or tube pan for that gorgeous old-fashioned look, this cake is finished with a simple pineapple glaze that drips down the sides like sweet sunshine.

It’s moist. It’s rich. It’s a slice of vacation on a plate. 🌞

Why You’ll Love This Cake

🍍 Bursts of real pineapple in every bite
🧈 Rich, buttery texture thanks to cream cheese + butter
🍰 No frosting needed – just pour, glaze, and go
🎉 Perfect for holidays, brunches, showers, or gift-giving
✅ Make-ahead friendly – tastes even better the next day

What It Tastes Like

This cake is moist and dense (as a pound cake should be!) but never dry. The cream cheese adds body and tang, the pineapple gives it juicy sweetness, and the glaze finishes it off with a citrusy zing.

It’s the kind of cake that gets requested again the moment the last slice disappears.

Ingredients You’ll Need

For the Pound Cake:

1½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup crushed pineapple, well drained
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but recommended for depth)

For the Pineapple Glaze:

2 cups powdered sugar
2–3 tablespoons pineapple juice (from the drained pineapple)
½ teaspoon vanilla extract

Tools You’ll Need

Bundt or tube pan
Stand or hand mixer
Rubber spatula
Mixing bowls
Whisk (for glaze)
Cooling rack

Ingredient Tips & Add-Ons

🥥 Add ½ cup shredded coconut to the batter for a pina colada twist
🍋 Add 1 tsp lemon zest to the glaze for extra brightness
🥭 Swap pineapple for finely chopped mango or apricots
🍫 Want indulgent? Add white chocolate chips to the batter

How to Make Pineapple Cream Cheese Pound Cake

Step 1: Preheat & Prepare

Preheat oven to 325°F (160°C).
Grease and flour a Bundt or tube pan, making sure every nook is coated.

Step 2: Cream Butter, Cream Cheese & Sugar

In a large bowl, beat softened butter and cream cheese together until smooth.
Add sugar gradually and beat until the mixture is light and fluffy—about 3–5 minutes.

Step 3: Add Eggs

Add eggs one at a time, beating well after each addition to keep the batter smooth and cohesive.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Slowly add to the wet mixture, mixing just until combined—don’t overmix.

Step 5: Fold in Pineapple & Flavorings

Gently fold in drained crushed pineapple, vanilla, and almond extract (if using).

Step 6: Bake

Pour batter evenly into your prepared pan.
Bake for 1 hour 15 to 1 hour 25 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

Make the Pineapple Glaze 🍍

Step 1: Mix It Up

In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.
Add more powdered sugar if you want a thicker glaze, or more juice for a pourable consistency.

Step 2: Glaze the Cake

Once the cake is fully cooled, drizzle the glaze generously over the top.
Let it drip down the sides for a beautiful, bakery-style finish.

What to Serve With This Cake

A cup of iced coffee, tea, or pineapple-infused water
A scoop of vanilla or coconut ice cream
Fresh fruit on the side – think mango, kiwi, or berries
Or just a quiet moment and a fork. 🍴

Storage Tips

Room Temp: Store covered for up to 3 days.
Fridge: Keeps well for up to 5 days, but bring to room temp before serving.
Freezer: Freeze the unglazed cake tightly wrapped for up to 2 months. Glaze after thawing.

Frequently Asked Questions

Can I use canned pineapple?

Yes! Just be sure to use crushed pineapple in juice, not syrup, and drain it well.

Can I bake this in loaf pans?

Absolutely. Divide into two 9×5″ loaf pans. Bake at the same temp for about 60–70 minutes.

Can I skip the almond extract?

You can! But even a tiny bit adds beautiful depth to the vanilla and pineapple.

Can I make the glaze ahead?

Yes—just keep it covered at room temp and give it a quick stir before using.

Final Thoughts: Your New Favorite Pound Cake 🍍💕

This Pineapple Cream Cheese Pound Cake is everything a great cake should be: moist, flavorful, easy to make, and totally unforgettable. The cream cheese gives it richness, the pineapple adds juicy brightness, and that glaze… well, you’ll be licking the spoon.

Bring it to a brunch, a holiday table, or just enjoy it on your own porch swing. However you slice it, this cake is pure tropical comfort.

More Tropical & Bundt Cake Recipes You’ll Love:

Let’s Stay in Touch 💬

Did you make this pound cake? I need to hear about it!
Drop a comment, leave a review, or tag me on Pinterest or Instagram with #MmmrecipesKitchen — I can’t wait to see your creations!

Nutritional Info (Per Slice – Approx. 1 of 16)

Calories: ~420
Fat: 24g
Carbohydrates: 45g
Sugar: 35g
Protein: 5g

Note: Nutrition values are estimates and may vary depending on exact ingredients and portion size.

Until the next bite,
–Mmmrecipes 🍍💛