Pineapple Cream Cheese Pound Cake

My pineapple cream cheese pound cake is a classic dessert that combines the rich flavors of cream cheese and the tropical sweetness of pineapple. I make it with cake mix to make it easy while still staying delicious!

My Favorite Pineapple Cream Cheese Pound Cake Recipe

I love pound cake, but I’ve always found them time intensive to make, so when I created my pineapple cream cheese pound cake, I knew I needed to make it delicious, but also easy.

I immediately grabbed the yellow cake mix and knew I needed to add some creaminess and pineapple flavor to it because, after all, pineapple is amazing.

What turned out is my beautiful pineapple pound cake that is topped with an easy pineapple glaze and I couldn’t be happier with it.

My son Connor, who absolutely loves pineapples, is completely obsessed with my recipe and demands I make it for Easter every year. He says it’s his way of knowing spring is here, which is so sweet.

And, if you love good pineapple recipes, try my recipes for pineapple dump cake, sweet potato casserole with pineapple, pineapple upside down cake with crushed pineapple, and pineapple stuffing.

Pineapple Pound Cake Ingredients

• Yellow cake mix – I use cake mix in my recipe for ease! I’ve also used white cake mix in place of it, but I like how yellow the pound cake gets with the yellow to match the pineapple.
• Cream cheese – This adds density to the cake to give it pound cake texture, plus gives it a little more creaminess.
• Eggs – To bind the cake together
• Vanilla extract – Adds some extra warmness to the pineapple flavor.
• Pineapple – I use a mix of crushed pineapple and pineapple juice to get as much tropical flavor.
• Powdered sugar – Used to make the base of the pineapple glaze on top.
• Butter – I find this helps give the glaze the perfect creamy texture.

How to Make Pineapple Cream Cheese Pound Cake

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F and generously grease a bundt cake pan with non-stick spray.

STEP TWO: In a large mixing bowl, combine the softened cream cheese, cake mix, vanilla extract, and pineapple juice. Use a hand mixer or stand mixer on medium speed until the mixture is smooth and well combined.

STEP THREE: Add the room-temperature eggs and the crushed, drained pineapple to the mixture, then blend until fully mixed.

STEP FOUR: Pour the batter into the prepared pan and bake it for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

STEP FIVE: After baking, let the cake cool in the pan for 15-20 minutes. Gently invert the pan onto a cooling rack to release it and let it cool completely.

STEP SIX: For the glaze, whisk together the powdered sugar and melted butter until it’s smooth. Slowly add in the reserved pineapple juice until the glaze reaches a thick, but slightly running consistency.

STEP SEVEN: Once the cake has cooled, place it on a serving plate. Drizzle the pineapple glaze over the top, allowing it to flow down the sides.

Tips for the Best Pineapple Cream Cheese Bundt Cake

• I check for doneness using a toothpick. I insert a toothpick in the center of the pineapple cream cheese pound cake and pull it back out. It’s done when it comes out clean!
• I allow the cake to cool in the pan for 15-20 minutes before removing it. I find this helps it set and prevents it from falling apart when I remove it from the pan.
• Let the cake cool completely before adding the glaze. I’ve glazed it while warm, and it just becomes too runny.
• I give the glaze a few minutes to set before cutting the cake. This way, it doesn’t slide off the cake when sliced.
• To make the glaze visually appealing, I drizzle it over the cake in a back-and-forth motion, allowing it to flow naturally down the sides.

Pineapple Bundt Cake Variations and Substitutions

• I love to switch up the flavor in my cake by swapping out the pineapple for diced mango and adding some shredded coconut.
• I’ve also used orange zest and orange juice in place of the pineapple juice to bring in some citrus flavor.
• Swap out the crushed pineapple with another favorite fruit. My pineapple bundt cake recipe works well with a range of delicious options, so feel free to get creative!
• If I have extra time, sometimes I will use a homemade cake instead of the store bought. Boxed cake mix is super convenient, though!

What to Serve with Pineapple Pound Cake

The pineapple glaze on top of my recipe is great as it is, but I also love to serve it with a dollop of whipped cream on top. It’s also amazing with a scoop of vanilla ice cream.

Pineapple Cream Cheese Pound Cake FAQs

How can I make my pineapple cream cheese pound cake recipe more moist?

I find my recipe is already super moist because of the added pineapple juice and cream cheese. But, if I want to add even more moisture to the cake, I substitute a little cream cheese for sour cream in the batter.

Why isn’t my pineapple bundt cake fluffy?

In order to get a fluffy cake, I always mix the batter until it’s just combined. Overmixing the batter can make it too dense. It’s also important for the cream cheese to be completely softened. This will avoid any cream cheese lumps from not mixing fully into the mix.

How to store leftovers

I store leftovers tightly covered with plastic wrap or in an airtight container in the fridge for up to 5 days. It can be stored on the counter, but sometimes the glaze can get a little runny depending on the temperature in the house.

More Easy Dessert Recipes 

• Banana pudding with condensed milk
• Pecan upside down cake
• Cherry cookies
• Fruit salad with cool whip
• Peach pie with canned peaches
• Orange dreamsicle salad
• Cream cheese fruit dip