Pineapple Cream Cheese Pound Cake with Pineapple Glaze – Moist Tropical Southern Pound Cake

There’s something undeniably comforting about a Southern pound cake. Dense yet tender, rich yet balanced, it’s the kind of cake that anchors family gatherings, church potlucks, and Sunday dinners. Now imagine that classic Southern favorite infused with sweet tropical pineapple and crowned with a glossy pineapple glaze. That’s exactly what you get with this Pineapple Cream Cheese Pound Cake—a moist, buttery dessert with bright fruit flavor and a velvety crumb that melts in your mouth.

This cake combines the richness of cream cheese with the sunshine sweetness of pineapple, creating a perfect balance between tangy and sweet. The pineapple glaze adds a beautiful finish, enhancing both flavor and presentation. Whether you’re baking for a holiday, a celebration, or simply because you crave something special, this cake is guaranteed to impress.

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Why You’ll Love This Pineapple Cream Cheese Pound Cake

This isn’t just another pound cake recipe. It stands out for several reasons:

• Ultra Moist Texture – Thanks to cream cheese and pineapple, this cake stays soft for days.

• Buttery Southern Flavor – True to its roots, it’s rich, dense, and deeply satisfying.

• Bright Tropical Twist – Pineapple adds freshness and natural sweetness.

• Elegant Yet Easy – It looks bakery-worthy but uses simple pantry ingredients.

• Perfect for Any Occasion – Holidays, birthdays, brunches, or casual get-togethers.

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A Brief History of Southern Pound Cake

Traditional pound cake dates back to 18th-century Europe, made with a pound each of butter, sugar, eggs, and flour. Southern bakers embraced the recipe and transformed it over generations, often adding buttermilk, sour cream, or cream cheese for extra richness.

The cream cheese pound cake became especially popular in the American South during the mid-20th century. Adding pineapple gives it a tropical flair reminiscent of coastal Southern kitchens, where fruit-forward desserts are beloved.

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Ingredients You’ll Need

For the Pineapple Cream Cheese Pound Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• 1 teaspoon pineapple extract (optional, for extra flavor)

• 1 cup crushed pineapple, well drained

For the Pineapple Glaze:

• 1 ½ cups powdered sugar

• 3–4 tablespoons pineapple juice (from the drained pineapple)

• ½ teaspoon vanilla extract

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Ingredient Tips for Success

Butter & Cream Cheese:
Always use full-fat cream cheese for best texture. Let both sit at room temperature for at least an hour before mixing.

Eggs:
Room temperature eggs blend more smoothly into the batter and create a better rise.

Pineapple:
Drain thoroughly. Excess liquid can make the cake too dense or gummy. Press pineapple gently in a sieve to remove extra juice.

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Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly, making sure to coat every crevice. A well-prepared pan ensures a clean release.

2. Cream Butter and Cream Cheese

In a large mixing bowl, beat the butter and cream cheese together until smooth and fluffy. This takes about 3–5 minutes. Proper creaming incorporates air, giving the cake structure.

3. Add Sugar

Gradually add the sugar and continue beating until light and fluffy, about 5 more minutes. Don’t rush this step—it’s key to a tender crumb.

4. Add Eggs One at a Time

Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed to ensure even blending.

5. Combine Dry Ingredients

In a separate bowl, whisk together flour, salt, and baking powder.

6. Incorporate Dry Ingredients

Gradually add the flour mixture to the wet mixture on low speed. Mix just until combined. Overmixing can toughen the cake.

7. Add Flavoring and Pineapple

Stir in vanilla extract, pineapple extract (if using), and gently fold in the well-drained crushed pineapple.

8. Bake

Pour batter into the prepared bundt pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.

Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool Properly

Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack. Let cool completely before glazing.

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Making the Pineapple Glaze

In a medium bowl, whisk powdered sugar with pineapple juice and vanilla extract until smooth. Adjust thickness by adding more sugar (for thicker glaze) or more juice (for thinner glaze).

Drizzle generously over the cooled cake, letting it cascade down the sides.

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Texture and Flavor Profile

This cake is:

• Dense but not heavy

• Moist without being soggy

• Rich yet balanced

• Sweet with subtle tang

• Buttery with bright pineapple notes

The cream cheese provides a slight tang that complements the pineapple beautifully. The glaze intensifies the tropical flavor and adds a lovely sweetness.

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Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 1 week.

• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.

Tip: Freeze slices individually for easy grab-and-go treats.

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Variations to Try

1. Coconut Pineapple Pound Cake

Add ½ cup shredded sweetened coconut for a tropical twist.

2. Pineapple Pecan Pound Cake

Fold in ¾ cup chopped toasted pecans for crunch.

3. Pineapple Upside-Down Style

Layer pineapple rings and brown sugar at the bottom of the pan before adding batter.

4. Rum-Infused Glaze

Add 1 tablespoon dark rum to the glaze for a Caribbean-inspired dessert.

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Common Mistakes to Avoid

• Not draining pineapple thoroughly

• Using cold butter or cream cheese

• Overmixing after adding flour

• Under-greasing the bundt pan

• Removing the cake too early from the pan

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Serving Suggestions

This cake pairs beautifully with:

• Fresh whipped cream

• Vanilla bean ice cream

• Fresh pineapple chunks

• Toasted coconut flakes

• Fresh berries

Serve it at:

• Easter gatherings

• Summer barbecues

• Thanksgiving dessert tables

• Bridal showers

• Church socials

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Frequently Asked Questions

Can I use fresh pineapple?

Yes, but finely crush and drain it thoroughly.

Can I use pineapple tidbits instead?

You can, but crush them slightly for better distribution.

Why is my pound cake dense?

Pound cake should be dense, but if overly heavy, it may be from overmixing or excess moisture.

Can I make this in loaf pans?

Yes. Divide batter between two greased loaf pans and adjust baking time to 60–70 minutes.

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Pro Tips for the Perfect Pound Cake

• Beat butter and sugar thoroughly.

• Use a light-colored bundt pan to prevent over-browning.

• Tent loosely with foil if top browns too quickly.

• Let cake cool fully before glazing.

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The Southern Charm of Pineapple Desserts

Pineapple desserts have long held a special place in Southern baking traditions. From pineapple upside-down cake to hummingbird cake, the fruit brings brightness and balance to rich batters. This Pineapple Cream Cheese Pound Cake continues that tradition with a refined yet nostalgic touch.

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Making It Ahead for Special Events

This cake actually tastes better the next day. The flavors deepen and the texture becomes even more tender. Bake it a day in advance, wrap tightly, and glaze before serving.

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Perfect for Gifting

Wrap slices in parchment paper and place in decorative bakery boxes. Add a handwritten note for a thoughtful homemade gift.