Pineapple Cream Cheese Pound Cake with Pineapple Glaze – A Tropical Twist on a Classic Dessert

There’s something incredibly comforting about a good pound cake — rich, buttery, and perfectly dense. But when you add pineapple and cream cheese into the mix, it turns into a luscious tropical indulgence that’s both refreshing and satisfying. The tanginess of pineapple beautifully balances the creaminess of cheese, creating a dessert that’s vibrant yet smooth. This Pineapple Cream Cheese Pound Cake with Pineapple Glaze is the perfect treat for any occasion — whether it’s a family gathering, a summer picnic, or a simple weekend indulgence. I tried this recipe using crushed pineapple in juice (not syrup), and the result was perfectly moist without being overly sweet. The pineapple glaze on top adds that final glossy touch and an extra punch of tropical flavor that will make you want another slice.

Why You’ll Love This Recipe

This cake offers a delightful blend of tangy pineapple and rich cream cheese baked into a velvety pound cake. It’s simple to make yet feels gourmet, with a texture that melts in your mouth. The pineapple glaze adds just the right amount of sweetness and shine, making it as beautiful as it is delicious.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese – Adds moisture and a subtle tang to the cake, giving it a tender crumb and luxurious texture. Using full-fat cream cheese is key to achieving the richness that defines this pound cake.

Unsalted butter – Brings the buttery foundation every pound cake needs. It helps create that dense yet soft structure that pairs beautifully with the pineapple flavor.

Granulated sugar – Sweetens the cake and aids in creating a fine, smooth crumb. It also helps cream the butter and cheese together to form a light base.

Eggs – Provide structure and richness. Make sure they’re at room temperature to blend smoothly into the batter.

All-purpose flour – The backbone of the pound cake. Sift it before using to ensure a light, uniform texture.

Crushed pineapple – The star ingredient! Adds tropical sweetness and moisture to the cake. I recommend using pineapple packed in juice, not syrup, to keep the flavor bright.

Vanilla extract – Enhances the cake’s aroma and balances the pineapple’s acidity with warmth.

Baking powder – Gives the cake a gentle lift, preventing it from being overly dense.

Salt – A pinch of salt sharpens all the flavors and balances the sweetness perfectly.

For the pineapple glaze: A simple mix of powdered sugar, pineapple juice, and a dash of vanilla extract creates a glossy finish that complements the cake’s texture and taste.

Directions

Start by preheating your oven to 325°F (163°C) and greasing a bundt or loaf pan with butter and flour. Cream the butter, cream cheese, and sugar together in a large mixing bowl until light and fluffy—this step is crucial for achieving a smooth batter. 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 creamed mixture, alternating with the crushed pineapple. Mix just until combined; overmixing can lead to a heavy texture.

Pour the batter into your prepared pan and smooth the top. Bake for about 75–85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

For the glaze, whisk together powdered sugar and pineapple juice until smooth and pourable. Drizzle it generously over the cooled cake and let it set before serving. The glaze adds both beauty and that irresistible tropical kick.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves about 10–12 slices. The preparation time is around 20 minutes, baking takes about 80 minutes, and cooling plus glazing adds another 30 minutes. In total, plan for approximately 2 hours from start to finish.

Storage/reheating

Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to three months. To reheat, warm individual slices in the microwave for 10–15 seconds or let them come to room temperature naturally.

Variations and Customizations

Coconut Pineapple Pound Cake – Add shredded coconut to the batter for a tropical twist reminiscent of a piña colada.

Lemon Pineapple Cake – Add lemon zest and a tablespoon of lemon juice to brighten the flavor and enhance the pineapple’s tang.

Pineapple Upside-Down Style – Line the bottom of the pan with pineapple rings and maraschino cherries before pouring in the batter for a show-stopping presentation.

Gluten-Free Version – Substitute the all-purpose flour with a high-quality gluten-free blend; the texture remains moist and tender.

Pineapple Cream Cheese Frosting – Instead of glaze, whip together cream cheese, powdered sugar, and pineapple juice for a thicker, creamy topping.

Nutty Pineapple Cake – Fold in chopped pecans or walnuts for a crunchy texture contrast.

Spiced Pineapple Cake – Add a pinch of cinnamon or nutmeg to introduce warmth and depth to the flavor profile.

Mini Pound Cakes – Bake in mini loaf pans for individual servings—perfect for gifting or parties.

Pineapple Rum Cake – Swap part of the pineapple juice for light rum in the glaze for a Caribbean-inspired flavor.

Pineapple and Berry Medley – Serve with a side of fresh berries for color and a burst of freshness.

FAQs

Can I use pineapple chunks instead of crushed pineapple?

Yes, but be sure to chop them finely so they incorporate evenly into the batter.

Can I make this cake ahead of time?

Absolutely! The flavors actually deepen after a day, making it even more delicious.

Can I freeze the cake?

Yes, wrap it tightly and freeze for up to three months. Thaw at room temperature before serving.

What if I don’t have cream cheese?

You can substitute with mascarpone, but expect a milder tang.

Can I reduce the sugar?

Yes, you can cut up to ¼ cup without affecting texture significantly.

How do I know when the cake is done?

Insert a toothpick in the center — if it comes out clean, the cake is ready.

Can I use canned pineapple in syrup?

It’s best to use pineapple in juice; syrup makes the cake too sweet and heavy.

What if I don’t have a bundt pan?

A loaf pan works fine; just adjust the baking time slightly.

Can I add frosting instead of glaze?

Yes, cream cheese frosting complements it beautifully.

How do I keep my pound cake moist?

Avoid overbaking and store it tightly wrapped to preserve its moisture.

Conclusion

This Pineapple Cream Cheese Pound Cake with Pineapple Glaze is a perfect marriage of tropical sweetness and creamy richness. It’s a dessert that’s easy to make yet impressive enough for any occasion. The flavor combination of pineapple and cream cheese delivers a balance of tang, sweetness, and buttery goodness in every bite. Whether served plain with tea or topped with glaze and fruit, this cake promises to be a crowd favorite — one you’ll return to again and again.

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