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Pineapple Pound Cake is sunshine in dessert form! It’s rich, buttery, and packed with sweet pineapple flavor in every bite. A pineapple cream cheese glaze tops the cake and adds just the right amount of sweetness!
If you love this pineapple pound cake recipe, make my classic pineapple upside down cake, sour cream pound cake and butter pecan pound cake!
This pineapple pound cake is a tropical twist on my classic cream cheese pound cake … and let me tell you, it’s absolutely incredible! You still get that rich, buttery base with the ultra-moist crumb you love, but now we’re folding in crushed pineapple for a pop of juicy sweetness.
It’s the kind of cake that makes you feel like you’re on vacation, even if you’re just standing in your kitchen in your robe and slippers.
The cake is perfectly balanced – it’s moist, sweet, and has that signature melt in your mouth texture! And somehow gets even better the next day.
If you love a good riff on a traditional pound cake, this one’s about to be your new go-to!
Cream Cheese Pineapple Pound Cake Ingredients
(full list of ingredients can be found in the recipe card)
- Cream cheese adds richness and a subtle tang that balances the sweetness of the pineapple. It also gives the pound cake a velvety and tender crumb and adds extra moisture.
- Salted butter provides the buttery flavor and gives the cake a moist texture.
- Pineapple emulsion boosts the fruity flavor in this pineapple pound cake. It adds a a bold, concentrated pineapple taste that doesn’t bake out in the oven. It’s oil-based, so the flavor holds up better than alcohol-based extracts—but if you don’t have it, pineapple extract makes a great substitute.
- Whipped heavy cream mixed with sour cream adds richness, moisture, and a super tender crumb to pineapple pound cake. The whipped cream lightens the texture, while the sour cream brings a subtle tang that plays up the pineapple flavor.
- Drained crushed pineapple adds bursts of juicy flavor and natural sweetness to the cake without making the batter too wet. Save the pineapple juice for the glaze!
- Cake flour gives the pineapple cake a softer, more delicate crumb, creating a tender texture that balances the moisture from the pineapples.
Substitutions and Variations
- Stir in a 1/2 cup to 1 cup of shredded sweetened coconut for a tropical twist.
- Add nuts – Chopped pecans or macadamia nuts add texture and a nutty balance to the sweetness.
- If you don’t have cake flour, you can use all purpose flour!
- Pineapple Upside-Down Pound Cake – Line the bottom of the pan with brown sugar, butter, and pineapple rings before adding the batter. This adds a LOT of flavor!
- Pineapple emulsion will provide the best flavor, but pineapple extract will do too!
How to make Pineapple Pound Cake
- Preheat the oven to 325 degrees F. Spray a tube pan (or 18 cup bundt pan) liberally with the nonstick baking spray. Set aside.
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream butter, cream cheese, and sugar on medium speed for 8-10 minutes, until lightened in color and fluffy. Scrape down the sides of the bowl with a rubber spatula and reduce speed to low speed.Add the eggs one at a time and incorporate each fully before you add the next, waiting about 10–15 seconds between additions. Add the vanilla extract and pineapple emulsion (or pineapple extract). Mix until combined, about 20 seconds.
Step 2: In a separate bowl, sift together the dry ingredients – cake flour, then combine flour, baking powder, and kosher salt.
Step 3: In a large mixing bowl, add cold heavy cream and sour cream. Use an electric mixer to mix until stiff peaks form. Set aside.
Step 4: Whisk together, then add half of the flour to the wet ingredients, folding in with the rubber spatula. Then fold in the whipped cream and drained crushed pineapple (save the pineapple juice for the pineapple glaze), until just combined, about 20 seconds, then fold the remainder of the flour mixture. Scrape down the sides and bottom of the bowl to incorporate all the ingredients and smooth out the batter. Then return the bowl to the stand mixer and mix on medium speed for about 10 seconds to ensure everything is fully combined.
Pour pound cake batter into the prepared pan. Bake on the bottom rack of the oven for 1 hour and 30-40 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
Make the Cream Cheese Pineapple Glaze
- Now make the pineapple glaze – add cream cheese to a bowl and use an electric mixer to beat on medium speed for 30 seconds. Add in powdered sugar, pineapple juice, and melted butter. Mix together until the the consistency of the glaze is achieved. Pour on top of the cooled pineapple cake. Top with more drained crushed pineapples and serve.
Expert Baking Tips
- Cream the butter and sugar really well. Beat until pale and fluffy to trap air, which helps give your cake structure and lightness (even though it’s still dense like a pound cake should be).
- Check for doneness in a few spots Pineapple makes this cake extra moist, so test it in multiple spots with a toothpick to make sure it’s fully baked.
- Go with room temperature ingredients – this includes room temperature eggs, butter, and cream cheese. It allows everything to blend more evenly and help the batter emulsify for a smooth texture. However, the sour cream and heavy cream should be cold.
- Drain the crushed pineapple well! Leaving residual pineapple juice will make the cake soggy/mushy. Yuck!
- If you don’t have a tube pan, you can split the batter amongst two 9×5 loaf pans or one loaf pan and a 12-cup bundt pan.
Recipe FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but ensure it’s finely crushed and well-drained to prevent excess moisture. You can add to a food processor and then drain off as much juice is possible. Canned crushed pineapple is preferred for its consistent texture but in a pinch, fresh pineapple can work!
Absolutely. Draining the crushed pineapple is crucial to avoid a soggy cake. However, reserve the juice to use in the glaze or syrup for added flavor.
Yes, you can absolutely make a pineapple coconut cake by adding shredded coconut to the cake batter. This will give the cake a nice tropical flavor! Mix it into the batter or sprinkle on top of the glaze for added texture.
Yes, the cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Yes! The flavors often develop and improve over time. Make up to 2 days in advance for the best flavor. Store it in an airtight container at room temperature or refrigerate for longer storage.
More Fruity Pound Cake Recipes
Desserts
Peach Cobbler Pound Cake
Desserts
Blueberry Pound Cake
Desserts
Lemon Cream Cheese Pound Cake
Desserts
Corn Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pineapple Pound Cake Recipe
Equipment
- 18-cup Tube Pan
Ingredients
- 1 1/2 cups Salted Butter
- 8 oz Cream Cheese, (room temperature)
- 3 1/2 cups Sugar
- 6 large Eggs, (room temperature)
- 1 tbsp Butter Vanilla Emulsion, (or vanilla extract)
- 2 1/2 tsp Pineapple Emulsion, (optional, but highly recommended – you can also use pineapple extract)
- 1/2 cup Heavy Cream, (cold)
- 2 tbsp Sour Cream, (cold)
- 3 1/2 cups Cake Flour, (sifted)
- 1 tsp Kosher Salt
- 1 tsp Baking Powder
- 20 oz Crushed Pineapples, (drained)
Cream Cheese Pineapple Glaze
- 4 oz Cream Cheese, (room temperature)
- 2 1/2 cups Powdered Sugar
- 3 tbsp Pineapple Juice
- 1/2 tsp Pineapple Emulsion, (or extract)
- 2 tbsp Salted Butter, (melted)
Instructions
- Preheat the oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray. Set aside.
- Place a fine mesh sieve on top of a large mixing bowl. Pour the canned crushed pineapples into the sieve and drain. Press a spoon gently to help remove the juice. Let it sit to drain off as much liquid as possible.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, cream cheese, and sugar on medium speed for 8-10 minutes, until lightened in color and fluffy. Scrape down the sides of the bowl with a rubber spatula and reduce speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next, about 10-15 seconds in between each addition. Add butter vanilla emulsion and pineapple emulsion and mix until combined, about 20 seconds.
- In a medium mixing bowl, add cold heavy cream and sour cream. Use an electric mixer to mix until stiff peaks form, about 5 minutes. Set aside.
- In a separate bowl, sift flour, then combine flour, baking powder, and kosher salt. Whisk together, then add half of the flour to the wet ingredients, folding in with the rubber spatula. Then fold in the whipped cream and drained pineapples, until just combined, about 20 seconds, then fold the remainder of the flour mixture. Scrape down the sides and bottom of the bowl again, ensuring that all of the ingredients are fully incorporated and that the batter is smooth. Place back onto the stand mixer for about 10 seconds on medium speed just to ensure that the batter is smooth and everything is fully incorporated.
- Pour cake batter into the prepared pan. Bake on the bottom rack of the oven for 1 hour and 35-45 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
- Now make the pineapple glaze – add cream cheese to a bowl and use an electric mixer to beat on medium speed for 30 seconds. Add in powdered sugar, pineapple emulsion, pineapple juice, and melted butter. Mix together until the the consistency of the glaze is achieved. Pour on top of the cooled pineapple cake. Top with more drained crushed pineapples and serve.
Notes
- Cream the butter and sugar really well. Beat until pale and fluffy to trap air, which helps give your cake structure and lightness (even though it’s still dense like a pound cake should be).
- Check for doneness in a few spots Pineapple makes this cake extra moist, so test it in multiple spots with a toothpick to make sure it’s fully baked.
- Go with room temperature ingredients – this includes room temperature eggs, butter, and cream cheese. It allows everything to blend more evenly and help the batter emulsify for a smooth texture. However, the sour cream and heavy cream should be cold.
- Drain the crushed pineapple well! Leaving residual pineapple juice will make the cake soggy/mushy. Yuck!
- If you don’t have a tube pan, you can split the batter amongst two 9×5 loaf pans or one loaf pan and a 12-cup bundt pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely DELICIOUS! Britney, you’ve done it again. So far there hasn’t been one of your recipes that haven’t gotten rave reviews. I made this cake with the pineapple emulsion, and I think it made a big difference. I stuck true to the recipe. When I tasted the batter before putting it in the oven, it tasted like Dole Whip met it’s sweeter side. I can’t wait to make this again with the pineapple slices in the bottom. Thank you so much!
You are so kind, thank you!!