Pineapple Cream Cheese Pound Cake

In a large mixing bowl (stand mixer with paddle or hand mixer), beat the softened butter, cream cheese, and sugar on medium-high speed until very pale and fluffy — about 4–6 minutes. This step incorporates air for a tender crumb. Baking A Moment+1
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. melissassouthernstylekitchen.com+1

Gently fold in the drained crushed pineapple into the batter. melissassouthernstylekitchen.com+1
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
With mixer on low speed (or by hand with a spatula), add the dry ingredients slowly — stir just until combined. Over‑mixing at this stage can make the cake dense. Baking A Moment+1

Pour batter into the prepared pan and smooth the top. Tap gently on the counter to release large air bubbles. Immaculate Bites+1
Bake for 70–85 minutes, or until a toothpick/skewer inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, tent loosely with foil about halfway through. Baking A Moment+1
Let the cake cool in the pan for ~10–15 minutes, then invert onto a wire rack and allow to cool completely before glazing. This prevents structural collapse and ensures a neat finish. Baking A Moment+1

In a small bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, then slowly mix in reserved pineapple juice until the glaze reaches a pourable but thick consistency. Adjust sugar/juice ratio to preference. Everyday Family Cooking+1
Drizzle glaze over the cooled cake — let it drip naturally down the sides for a rustic, homemade look. If glaze is too runny, let set a minute before slicing. melissassouthernstylekitchen.com+1

Tips & Variations

Cake flour vs. all‑purpose: Cake flour yields a softer, more delicate crumb; all‑purpose gives slightly more structure. Either works.
Drain the pineapple well: Excess liquid from pineapple can make the cake soggy or dense — drain thoroughly, and reserve juice only for glaze. Immaculate Bites+1
Room temperature ingredients: Butter, cream cheese, eggs — all should be at room temp for smooth blending and even texture.
Don’t overmix after flour: Once you add flour, mix only until combined; overmixing develops gluten and makes cake heavy.
Make ‑ ahead friendly: The cake tastes even better the next day as flavors meld. Store wrapped at room temperature (unglazed) or chilled (if glazed). Immaculate Bites+1
Tropical twist: For extra island vibes, stir ½ cup shredded sweetened coconut into the batter or onto the glaze before serving.
Loaf pan option: If you don’t have a Bundt pan, pour batter into a 9×5″ loaf pan — bake time may vary (~60–70 min); check doneness with a skewer. Baking A Moment+1

Serve slices plain — the cake is rich and satisfying on its own.
For indulgence: add a scoop of vanilla ice cream, or a dollop of whipped cream.
Pair with fresh fruit (berries, mango, kiwi) for a bright contrast.
Serve slightly warmed with glaze dripping — decadent treat for brunch or dessert.

Traditional pound cake is built on flour, butter, sugar, and eggs — a simple, rich base. Wikipédia+1
The addition of cream cheese brings moistness, subtle tang, and a velvety texture — rounding out the buttery richness nicely. Baking A Moment+1
Crushed pineapple adds natural sweetness, moisture, and tropical flavor bursts — each bite becomes lively and bright rather than heavy or overly sweet. Immaculate Bites+1
The glaze — sweet and slightly fruity — balances the dense cake with a light, glossy finish that makes every slice feel special.