Pineapple Cream Cheese Pound Cake

This delicious cake is an explosion of bright summer flavors in your mouth. Great with or without the frosting, it can be enjoyed with a morning cup of coffee or a glass of milk or tea in the evening

Ingredients for Pineapple Cream Cheese Pound Cake

  • Unsalted Butter – Melted Butter will be one of the main flavors or this pound cake. I use unsalted so I can control the salt level myself.
  • Granulated Sugar – Pound cakes should be sweet and this is one of several sweeteners in this recipe.
  • Brown Sugar – Brown sugar adds moisture to this cake and I love the flavor of pineapple and brown sugar together!
  • Eggs – One of the distinguishing qualities of a pound cake is the large amount of eggs.
  • Vanilla Extract – Vanilla adds great base flavor to many baked goods.
  • Sour Cream – Sour cream brings a lot of moisture to this cake.
  • Cream Cheese – Cream cheese adds moisture, texture and flavor to this Pineapple Cream Cheese Pound Cake.
  • Crushed Pineapple – I use canned pineapple with the juice for my crushed pineapple.
  • Lime – Fresh lime juice and zest is used in the cake and in the honey buttercream frosting.
  • Cake Flour – I prefer cake flour over all purpose flour in my pound cakes. It gives a little lightness but the focus is still on the butter and moist cake.
  • Baking Powder – This leavening agent brings a little lift.
  • Kosher Salt – Salt helps bring out the flavors of all the ingredients.
  • Honey – I like to use Local Hive Honey for my recipes. It’s a raw honey that you can find online or some local grocery stores.
  • Powdered Sugar – Also known as confectioner’s sugar, this will be used when making the buttercream frosting.
  • Milk – I use whole milk when thinning out my buttercream.
  • Fresh Pineapple (optional)- Fresh pineapple can be used to garnish the top of the pound cake if you like.

1 box yellow cake mix
1 can (20 oz) crushed pineapple, drained
1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 eggs
1 teaspoon vanilla extract
1/2 cup powdered sugar


Preheat oven to 350°F.
Grease and flour a 10-inch bundt pan.
In a large bowl, beat the cream cheese and butter together until creamy.
Add the eggs, one at a time, and beat well after each addition.
Stir in the cake mix, vanilla extract, and powdered sugar until well combined.
Fold in the crushed pineapple.
Pour the batter into the prepared pan and smooth out the top.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Serve and enjoy!