Pineapple Cream Cheese Pound Cake

A dense moist Pineapple Cream Cheese Pound Cake made in a bundt pan with cream cheese and pineapple juice in the batter for maximum flavor and texture, finished with a simple pineapple glaze that sets into a thin shell. Tropical, not over the top, and very hard to eat just one slice of.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: cream cheese bundt cake, pineapple bundt cake, pineapple cream cheese bundt cake

Servings:

Calories: 665kcal

Author: Joanna Cismaru

Ingredients

For the Cake

1½ cups unsalted butter room temperature
8 ounces cream cheese room temperature
2½ cups granulated sugar
6 large eggs room temperature
1 teaspoon vanilla extract
½ cup pineapple juice
3 cups cake flour
1 teaspoon baking powder
½ teaspoon salt

For the Pineapple Glaze

2 cups powdered sugar
3 to 4 tablespoons pineapple juice
½ teaspoon vanilla extract
Pinch of salt

US Customary - Metric

Instructions

Preheat your oven to 325°F (163°C). Generously grease and flour a 10 to 12 cup Bundt pan.
In a large bowl, beat the 1½ cups unsalted butter, 8 ounces cream cheese, and 2½ cups granulated sugar together for about 5 minutes until pale and fluffy.
Add the 6 eggs one at a time, beating well after each addition. Mix in the 1 teaspoon vanilla extract and ½ cup pineapple juice.
In a separate bowl, whisk together the 3 cups cake flour, 1 teaspoon baking powder, and ½ teaspoon salt.
Add the dry ingredients to the batter and mix on low speed just until combined. Do not overmix. Pound cake batter already has trust issues.
Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
For the glaze, whisk together the 2 cups powdered sugar, 3 to 4 tablespoons pineapple juice, ½ teaspoon vanilla extract, and pinch of salt until smooth.
Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Pineapple juice gives this cake a tropical flavor without making it overly fruity or wet.
The cream cheese keeps the crumb rich, buttery, and soft for days.
Want to make it extra pretty? Top with thin dried pineapple slices or a little toasted coconut.
This cake somehow tastes even better the next morning with coffee, standing in your kitchen pretending you’re only having one slice.

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