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Slice of moist pineapple cream cheese pound cake on a speckled ceramic plate with cream cheese glaze drizzle, whole glazed Bundt cake and fresh pineapples in the background

Moist Pineapple Cream Cheese Pound Cake

This Pineapple Cream Cheese Pound Cake is impossibly moist, rich, and perfectly dense with a bright tropical flavor. Full-fat cream cheese creates a velvety crumb while sweet crushed pineapple adds freshness and balance, making this the ultimate pound cake for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 620 kcal

Ingredients
  

Pound Cake Batter

  • 8 oz full-fat cream cheese, block softened to room temperature
  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups cake flour
  • 1 can (20 oz) crushed pineapple drained extremely well
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract

Pineapple Cream Cheese Glaze

  • 2 oz full-fat cream cheese softened
  • 1 cup powdered sugar sifted
  • 1 tbsp reserved pineapple juice from drained pineapple
  • 1 pinch salt

Instructions
 

  • Preheat oven to 325°F (163°C). Grease and flour a 10-inch tube or Bundt pan.
  • Drain crushed pineapple thoroughly in a fine-mesh sieve, pressing firmly to remove excess liquid. Reserve 1 tablespoon juice for the glaze.
  • In a stand mixer, beat softened cream cheese and butter on medium speed until completely smooth, about 2 minutes.
  • Add sugar and beat on medium-high speed for 5–7 minutes until pale and fluffy.
  • Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Add vanilla with the final egg.
  • Add cake flour and salt. Mix on low speed just until incorporated. Do not overmix.
  • Gently fold in the drained crushed pineapple by hand until evenly distributed.
  • Pour batter into prepared pan and smooth the top. Bake for 80–90 minutes, until a skewer inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before glazing.
  • For the glaze: Beat cream cheese until smooth. Mix in powdered sugar, reserved pineapple juice, and salt until thick but pourable. Drizzle over cooled cake and allow to set before serving.

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Drain the pineapple thoroughly to prevent a gummy texture. Store tightly wrapped at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze unglazed slices for up to 3 months.