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This moist, buttery Southern pound cake gets a tropical upgrade with crushed pineapple and cream cheese baked right into the batter. The result is a tender, flavorful cake that stays soft for days — finished with a sweet, tangy pineapple glaze that takes it over the top.
Perfect for Easter brunch, summer gatherings, or any time you want a dessert that feels a little special.
Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 225g cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 can (8 oz) crushed pineapple, well drained (reserve the juice)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp reserved pineapple juice
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- Beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
- Add eggs one at a time, beating well after each.
- Whisk together flour, baking powder, and salt, then mix into the batter on low speed.
- Fold in drained pineapple and vanilla. Do not overmix.
- Pour into the pan and bake 60–70 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk glaze ingredients together and drizzle over the cooled cake. Let set before slicing.
Quick Tips
- Always use room temperature butter, cream cheese, and eggs.
- Drain the pineapple very well to avoid a soggy cake.
- Cool the cake fully before glazing or the glaze will run off.
Storage: Keeps at room temperature for 4 days, in the fridge for up to 1 week, or frozen for up to 3 months.