Pineapple cream cheese Pound Cake

Dessert fans of all things pound cake will flip for this Southern Pineapple Pound Cake. It’s topped with a cream cheese glaze that will knock your socks off. The chunky pineapple-infused cream cheese glaze adds the crowning touch to this phenomenal made-from-scratch Southern pound cake.


Here in the South, we consider recipes for pound cakes family treasures that are meant to be celebrated and handed down for generations. I have a genuine love for pound cake in every single flavor, it’s a love affair that has been lifelong. I can remember climbing up onto a chair to watch my great Aunt make her famous lemon pound cake. I was most interested in the licking the beaters after she finished, but nonetheless, I was hooked.


My fondness for pound cake has continued and I have many flavors and variations here on my website that are super popular with al of the bake-from-scratch bakers. Scroll through the recipe index for more pound cake flavors here when you have time to browse.

  • What kitchen tools do I need to make Southern pineapple cake: You’ll need an electric mixer, either a stand mixer or a hand mixer, large mixing bowls, measuring cups and spoons, a large silicone spatula to scrape the sides of the bowl while mixing the batter, a large 10-12 cup Bundt pan for baking and a cooling rack.
  • What ingredients will I need to make pineapple pound cake? You’ll need all purpose flour, baking powder, salt, granulated sugar, eggs, butter, pineapple and vanilla extracts, crushed pineapple for both the cake batter and frosting. Of course, you’ll also need softened palin cream cheese and powdered sugar for the cream cheese frosting.
  • When making a pound cake, there’s no need to overbeat the batter. Once all of the dry ingredients have been added to the creamed ingredients, beat the batter just until fully combined. Take time to stop and scrape the bowl occasionally.
  • Start with softened butter and room temperature eggs.
  • Always test the center of this, or any cake, for doneness before removing from the oven. Use a long skewer or cake tester inserted into the thickest portion of the cake. It should come back clean. If not, allow additional baking time.
  • To prevent overbrowning, you may lay foil on top halfway through baking, if needed.
  • This cake can be frozen for fuure consumption. When doing so, thaw in the fridge overnight and wait to glaze it the day you plan on serving it.
  • You can store this cake in an airtight container up to one week, chilled.

Strawberry Crunch Pound Cake

  • 3 Sticks of unsalted butter
  • 1 1/2 cups of Lite brown sugar
  • 1-8ounce package of cream cheese
  • 1 cup of regular sugar
  • 5 eggs
  • 1 tablespoon of pure vanilla
  • 1 cup buttermilk
  • 1/2 cup of sour cream
  • 1 cup crushed pineapple -drained
  • 3 cups of Swans Down Cake flour
  • 1 tbs baking powder
  • 1/2 tsp salt

Bake at 325 for 1-hour ovens may be different might take a little longer or less

  • 2 cups powder sugar
  • 2tbs melted butter
  • 2tbs crushed pineapple
  • Pineapple juice

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