Pineapple cream cheese pound cake.

Pineapple cream cheese pound cake.

Dessert fans of all things pound cake will flip for this Southern Pineapple Pound Cake. It’s topped with a cream cheese glaze that will knock your socks off. The chunky pineapple infused cream cheese glaze adds the crowning touch to this phenomenal made-from-scratch Southern pound cake

Southern Pineapple Pound Cake with Cream Cheese Glaze Recipe

Here in the South, we consider recipes for pound cakes family treasures that are meant to be celebrated and handed down for generations. I have a genuine love for pound cake in every single flavor, it’s a love affair that has been lifelong. I can remember climbing up onto a chair to watch my great Aunt make her famous lemon pound cake. I was most interested in the licking the beaters after she finished, but none-the-less I was hooked.



1 ½ cup butter softened (3 sticks)
2 ½ cup granulated sugar
1 teaspoon pineapple extract
1 teaspoon pure vanilla extract
5 large eggs room temperature
1 cup crushed pineapple drained
3 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
Cream cheese glaze:
4 oz cream cheese softened
2 cup powdered sugar
2 tablespoon crushed pineapple



Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
Sift together the dry ingredients. Lower the speed of the mixer and add alternately with the crushed pineapple. After all has been added beat for 1 minute or just until fully combined.
Pour the batter into the prepared pan. Bounce on the counter to settle.
Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue to bake for an additional 20 minutes or until a cake tester inserted into the center comes back clean.
Cool completely in the pan on a baking rack before glazing.
To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. Continue to beat until combined. Mix in the crushed pineapple by hand.
Turn the cake from the pan onto a platter then drizzle or frost with the glaze.
Store chilled until serving.



Serving: 1piece | Calories: 457kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 283mg | Potassium: 119mg | Fiber: 1g | Sugar: 49g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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