Pineapple Cream Cheese Pound Cake with Pineapple Glaze

Pineapple Cream Cheese Pound Cake with Pineapple Glaze

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 5 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 ½ cups crushed pineapple, well-drained (reserve juice for glaze)

For the Pineapple Glaze:

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice (from reserved pineapple)
• ½ tsp vanilla extract

Instructions:

✅ Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream butter, cream cheese, and sugar together until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each addition. Then stir in the vanilla and coconut extracts (if using).

Gradually add the dry ingredients, mixing just until combined.

Fold in the crushed pineapple and mix until evenly distributed.

Pour batter into the prepared pan and smooth the top.

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out clean.

Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.

✅ Make the Pineapple Glaze:
In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.

Once the cake is completely cool, drizzle the glaze over the top and let it set before serving.