This Pineapple Cream Cheese Pound Cake is rich, buttery, and incredibly moist, with a sweet pineapple glaze that drips over every slice. The cream cheese adds a wonderfully soft texture, while the pineapple brings a delicious tropical flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, well drained
- 2 tsp vanilla extract
For the Pineapple Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- ¼ cup pineapple juice
- 1 tsp vanilla extract
Instructions
Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan.
Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sugar and continue beating until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the batter, mixing just until combined.
Gently fold in the drained crushed pineapple until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack and allow it to cool completely.
To make the glaze, beat the cream cheese until smooth. Gradually add the powdered sugar, then mix in the pineapple juice and vanilla until smooth and pourable.
Drizzle the pineapple cream cheese glaze generously over the cooled cake. Let it set for a few minutes before slicing.
Serve and enjoy this rich, moist, and delicious pineapple pound cake.
