Easy Pineapple Cream Cheese Pound Cake
My pineapple cream cheese pound cake uses cake mix, crushed pineapple, and pineapple juice for an easy and tropical dessert. I love making it for Easter, Thanksgiving, and even Christmas!
Equipment
Ingredients
- 15.25 ounces yellow cake mix
- 4 ounces cream cheese softened
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained, but keep the juice
- 1 cup pineapple juice
Pineapple Glaze
- 1 ½ cups powdered sugar
- ¼ cup melted butter
- 2 tablespoons pineapple juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and grease a 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 eggs and crushed pineapple, and drained pineapple to the mixture and blend it until fully incorporated.
- 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.
- 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 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.
- Place the cake on a serving plate and drizzle the pineapple glaze over the top of the cake, letting it cascade down the sides.
Notes
- Allow the cake to cool in the pan for 15-20 minutes before removing it. This allows it to set and prevents it from falling apart when removing it from the pan.
- Let the cake cool completely before adding the glaze.
- 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, drizzle it over the cake in a back-and-forth motion, allowing it to flow naturally down the sides.
- Store leftovers tightly covered with plastic wrap or in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1Calories: 299kcalCarbohydrates: 51gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 61mgSodium: 339mgPotassium: 100mgFiber: 1gSugar: 36gVitamin A: 315IUVitamin C: 4mgCalcium: 99mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!