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Pineapple Cream Cheese Pound Cake

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A moist and flavorful Pineapple Cream Cheese Pound Cake made with yellow cake mix, crushed pineapple, and a rich pineapple glaze. Easy to prepare and perfect for holidays or everyday indulgence.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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 (reserve juice)
  • 1 cup pineapple juice
  • 1 ½ cups powdered sugar
  • ¼ cup melted butter
  • 2 tablespoons pineapple juice (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 350°F and grease a Bundt cake pan with non-stick spray.
  2. In a large mixing bowl, combine the cake mix, softened cream cheese, vanilla extract, and pineapple juice. Beat until smooth.
  3. Add the eggs and crushed pineapple. Blend until fully incorporated.
  4. Pour the batter into the greased pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
  6. In a separate bowl, whisk together powdered sugar and melted butter for the glaze.
  7. Add pineapple juice gradually until the glaze reaches a thick but pourable consistency.
  8. Drizzle the glaze over the cooled cake and allow it to set before slicing.

Notes

  • Drain crushed pineapple well to avoid excess moisture in the batter.
  • Use room temperature cream cheese and eggs for best blending.
  • Don’t overmix the batter—blend until just combined.
  • Let cake cool before glazing to avoid melting the glaze.
  • Freeze without glaze if storing long-term.

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