Cream Cheese Pineapple Pound Cake
Make this easy, moist cream cheese pineapple pound cake for any family occasion. Using your favorite yellow cake mix, cream cheese, and canned pineapple, this recipe is quick and simple to make.
Ingredients
- 1 box 15.25 ounces yellow cake mix
- 4 ounces cream cheese softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained
- 1 cup reserved pineapple juice
Pineapple Glaze
- 1 ½ cups powdered sugar
- ¼ cup melted butter
- 2 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt cake pan with non-stick spray.
- In a large mixing bowl, combine the cake mix, softened cream cheese, vanilla extract, and pineapple juice. Use a hand mixer or stand mixer at medium speed to blend the ingredients until smooth and well combined.
- Add the room-temperature eggs as well as the crushed and drained pineapple to the mixture and blend until fully incorporated.
- Pour the wet batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 15-20 minutes.
- Carefully invert the pan to release the cake onto a cooling rack, allowing it to cool completely.
- To make the sweet pineapple vanilla glaze, whisk together the powdered sugar and melted butter until smooth. Gradually add in the reserved pineapple juice and continue whisking until the glaze is smooth and reaches your desired consistency.
- Once the tender cake has cooled, place it on a serving plate and drizzle the pineapple glaze over the top of the cake, letting it cascade down the sides.
- Allow the simple pineapple glaze to set for a few minutes before slicing and serving your delicious pineapple cream cheese pound cake with a side of fresh fruit.
Nutrition
Serving: 1gCalories: 332kcalCarbohydrates: 57gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 66mgSodium: 397mgFiber: 1gSugar: 39g
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