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Delicious Pineapple Cream Cheese Pound Cake Recipe

Pineapple Cream Cheese Pound
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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.

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

    Nutrition

    Find it online: https://bakerslider.com/pineapple-cream-cheese-pound/

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