Put this cake in the oven and it came out so heavenly! People couldn’t get over the glaze!

Few cakes say celebration quite like a classic pound cake, but when you marry it with the tropical sweetness of pineapple and the creamy tang of cream cheese, you elevate it to a whole new level. Pineapple Cream Cheese Pound Cake in a Bundt Pan is a showstopper dessert with its rich, buttery texture and captivating glaze. It’s a fusion of southern American favorites and tropical flair, making it perfect for everything from Sunday brunches to celebratory events. Anyone looking for a decadent treat that combines the comfort of a pound cake with a twist will find this recipe alluring.
Serve slices of this luscious cake with a dollop of whipped cream or a scoop of vanilla bean ice cream to contrast the richness. To keep with the tropical theme, a side of fresh fruit salad, including kiwi, mango, and strawberries, also pairs delightfully.
Pineapple Cream Cheese Pound Cake with Glaze

Ingredients:
Cake:
– 1 cup unsalted butter, softened
– 8 ounces cream cheese, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon pure vanilla extract
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup crushed pineapple, drained
Glaze:
– 1 cup powdered sugar
– 2 tablespoons pineapple juice
– 1 tablespoon milk
Directions:
1. Preheat your oven to 325°F (163°C) and generously grease and flour a Bundt pan.
2. In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Fold in the drained crushed pineapple, ensuring it’s dispersed evenly throughout the batter.
6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
8. Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, pineapple juice, and milk until smooth and pourable. Drizzle over the cooled cake.
10. Let the glaze set for a few minutes before serving.
Variations & Tips:
– For a nuttier flavor, add 1/2 cup of chopped pecans or walnuts to the cake batter.
– If you prefer a stronger pineapple presence, consider adding a tablespoon of pineapple extract to your batter.
– For a creamier glaze, substitute the milk with heavy cream, and for a thinner glaze, simply add more liquid.
– Ensure all your ingredients, particularly the butter, cream cheese, and eggs, are at room temperature for optimal blending.
– To prevent the cake from getting too brown on top, tent it with aluminum foil if necessary during the last 15 minutes of baking.