Moist and Tangy Pineapple Cream Cheese Pound Cake

This pineapple cream cheese pound cake delivers a dense, buttery crumb with bright pops of tropical pineapple in every slice. The cream cheese keeps it tender for days, so it is a smart choice when you need a dessert you can bake ahead.

It bakes up tall and golden, with a delicate vanilla scent that fills the kitchen. A simple pineapple glaze drizzled over the top seals in moisture and adds a fresh, tangy finish.

Why This Pound Cake Stays So Moist

Cream cheese does the heavy lifting here. It cuts the butter just enough to make the crumb soft without turning the cake greasy, and it locks in the moisture from the crushed pineapple.

That means you get a slice that never dries out, even after a few days on the counter. The flavor is a balance of rich vanilla, subtle tang, and sweet pineapple that tastes like it belongs there, not like an afterthought.

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, softened: bring to cool room temperature so it creams smoothly
• 8 oz full-fat cream cheese, softened: use block style, not spreadable, for the best structure
• 3 cups granulated sugar: no need to reduce; the cake is not overly sweet once the tangy components hit
• 6 large eggs, at room temperature: cold eggs can make the batter curdle
• 3 cups all-purpose flour: spoon it into the cup and level, or weigh for accuracy
• 1 tsp salt: fine sea salt or table salt both work
• 1 tbsp vanilla extract: real or high-quality imitation both deliver
• 1 can (20 oz) crushed pineapple in juice: drain extremely well, pressing out as much liquid as you can; reserve 2 tbsp juice for the glaze
• 1 cup powdered sugar: for the glaze
• 2 to 3 tbsp reserved pineapple juice: enough to make the glaze pourable

Variations / Substitutions

• Fresh pineapple: you can use finely chopped fresh pineapple, but drain it thoroughly and pat dry; it tends to release more moisture as it bakes, so the cake may be a bit denser
• Coconut: fold 1/2 cup toasted shredded coconut into the batter with the pineapple for a tropical twist
• Nuts: add 1/2 cup chopped toasted pecans or macadamias for crunch
• Citrus: swap the vanilla for 1 tsp almond extract and add 1 tbsp lemon zest to brighten the flavor
• Glaze alternatives: a dusting of powdered sugar instead of glaze keeps things less sweet; or thin the glaze with milk for a milder taste
• Dairy-free: use plant-based butter sticks and a dairy-free cream cheese alternative; the crumb will be slightly different but still good

If you enjoy this, the lemon blueberry cream cheese pound cake is another one worth trying.

How to Make Pineapple Cream Cheese Pound Cake

Step 1: Cream the Butter, Cream Cheese, and Sugar

Set a rack in the lower third of the oven and preheat to 325°F (165°C). Grease a 10 to 12 cup bundt pan thoroughly with butter or nonstick spray and dust it lightly with flour, tapping out the excess.

In a stand mixer with the paddle attachment, beat the 1 1/2 cups softened butter and 8 oz cream cheese on medium speed until they are completely smooth and combined, about 2 minutes. Scrape the bowl down, then add the 3 cups sugar and beat on medium for a full 5 minutes, stopping once to scrape the sides. The mixture will look pale and fluffy and feel light when you rub a bit between your fingers. This step traps air, so do not rush it.

Step 2: Beat in the Eggs

With the mixer on low, add the 6 eggs one at a time, letting each disappear fully before the next goes in. Scrape the bowl after every two eggs.

After the last egg, blend in the 1 tbsp vanilla and the 1 tsp salt. The batter will look satiny and a little loose. If it starts to look curdled or broken, the ingredients were probably too cold; keep mixing on medium low and it should smooth out within a minute.

Step 3: Add the Dry Ingredients and Pineapple

Turn the mixer off and pour the 3 cups flour in all at once. Stir it in on the lowest speed just until no white streaks remain, about 20 to 30 seconds. Do not overmix or the cake will turn out tough.

Remove the bowl from the mixer. Use a flexible spatula to gently fold in the well-drained crushed pineapple, scraping from the bottom to lift any pockets of flour and distribute the fruit evenly. The batter will be thick and speckled with pineapple bits.

Step 4: Bake the Cake

Spoon the batter into the prepared pan and smooth the top with the spatula. Give the pan a few firm taps on the counter to settle it and pop any large air bubbles.

Bake for 75 to 85 minutes. Start checking at the 70 minute mark. The cake is done when a long skewer inserted into the deepest part comes out clean or with a few moist crumbs clinging to it, and an instant-read thermometer reads 200 to 205°F (93 to 96°C) in the center. The top will be deeply golden and the edges will have pulled slightly from the sides of the pan.

Step 5: Glaze and Slice the Cake

Let the cake cool in its pan on a wire rack for exactly 15 minutes. That pause helps the structure set so it does not break when you flip it. After 15 minutes, invert the pan onto the rack and lift it off. If the cake sticks, give the pan a few gentle taps. Let it cool completely, at least 2 hours.

Stir together the 1 cup powdered sugar and 2 to 3 tbsp reserved pineapple juice until smooth and thick but pourable. Drizzle the glaze over the fully cooled cake, slice with a serrated knife, and serve.

Tips for the Best Pound Cake

• Room temperature is real: cold cream cheese or butter will not cream properly and can leave you with a dense, heavy cake. Pull them from the fridge at least 1 hour before you start.
• Drain pineapple like you mean it: press the crushed pineapple in a fine mesh strainer with the back of a spoon until hardly any liquid drips out. Extra moisture can make the cake gummy or cause a sunken center.
• Use the lower oven rack: it protects the top from over-browning before the middle is fully baked.
• Do not overmix the flour: once you dump the flour in, mix only until it vanishes. Overworking the gluten makes the cake tough and can create tunnels.
• Let it cool before glazing: a warm cake will melt the glaze into a thin, sugary film instead of holding a pretty drizzle.

Bake times by pan: a toothpick or a 200-205°F (93-96°C) internal temp is your best signal for doneness.

Keeping It Fresh

• Refrigerate: store the cake in an airtight container at room temperature for up to 4 days, or in the fridge for a week. Bring it to room temperature before serving for the best texture.
• Freezing: wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight on the counter and glaze before slicing.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but drain it extremely well and pat it dry. Fresh pineapple holds more water and can make the cake denser if you skip that step.

Why did my cake sink in the middle?

Underbaking is the most common cause. The oven may run cool, so use an oven thermometer and check for a clean skewer and an internal temp of 200-205°F before pulling it out.

Can I make this in a regular cake pan?

A bundt pan helps the dense batter bake through evenly. A standard 9×13 pan works in a pinch, but start checking 10 to 15 minutes earlier. Two loaf pans are a better alternative.

How do I get the cake out of the pan cleanly?

Grease the pan generously with butter or shortening, then dust with flour and tap out the excess. Let the cake rest for only 15 minutes after baking before flipping. Any longer and it can stick.

Can I skip the glaze?

Absolutely. A light dusting of powdered sugar right before serving is a classic finish that keeps the cake less sweet.

Pineapple Cream Cheese Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 16 servings

Calories: 485

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp vanilla extract
• 1 can (20 oz) crushed pineapple in juice, drained very well
• 1 cup powdered sugar
• 2 to 3 tbsp reserved pineapple juice

Method

 

1. Preheat the oven to 325°F (165°C). Grease and flour a 10 to 12 cup bundt pan. Cream the butter and cream cheese until smooth, then add sugar and beat 5 minutes until fluffy.
2. Beat in eggs one at a time, then mix in vanilla and salt until the batter is smooth.
3. Stir in flour on low speed just until no streaks remain. Fold in the drained crushed pineapple by hand.
4. Spoon the batter into the pan, tap to settle, and bake for 75 to 85 minutes until a skewer comes out clean and the center reaches 200 to 205°F.
5. Cool in the pan 15 minutes, then invert onto a rack and cool completely. Whisk powdered sugar with pineapple juice and drizzle over the cake before slicing.

Notes

The cake needs to cool for at least 2 hours before glazing to keep the drizzle intact. If you are short on time, skip the glaze and serve it with a dusting of powdered sugar instead.