I just pulled this pineapple pound cake out of the oven, and my kitchen smells like a Hawaiian paradise! It’s dense, moist, and bursting with sunny flavor.
It strikes the perfect balance between indulgent and refreshing. The cake is decadently buttery, but the pineapple adds a tanginess to cut through its richness.
Plus, the sweet, vanilla glaze adds an extra layer of goodness that’ll make your tastebuds do the hula.
Trust me, you’ll put this one on repeat!
Why You’ll Love This Pineapple Pound Cake
Tropical Taste: This recipe transforms classic, butter-rich pound cake into an island lover’s dream. Thanks to the sweet, juicy pineapple, there’s nothing average about it.
Heavenly Aroma: As it bakes, the cake will fill your home with an intoxicating blend of vanilla, butter, and pineapple. Of course, the downside is that everyone will bug you about when it will be ready!
Moist & Dense: Thanks to the sour cream and crushed pineapple, the cake maintains a moist, dense texture. Pound cake lovers everywhere will appreciate it.
Ingredients
- Crushed Pineapple: It adds moisture, flavor, and texture to the cake. Drain and reserve the juice for the glaze.
- Unsalted Butter: It helps create a moist texture when creamed with the sugar.
- Granulated Sugar: For sweetness and an aerated batter, which makes the cake lighter and fluffier.
- Eggs: They hold the whole thing together.
- Sour Cream: For tenderness, a subtle tang, and increased moisture.
- Vanilla Extract: It enhances the overall flavor profile with its aromatic, sweet scent.
- All-Purpose Flour: It absorbs the wet ingredients to form the bulk of the cake’s base.
- Baking Powder & Baking Soda: For lift, rise, and a bit of extra lightness in the batter.
- Salt: It enhances all the other flavors.
- Powdered Sugar: It’s used in the glaze to add a smooth, sweet finish to the cake.
How to Make Pineapple Pound Cake
It takes fewer than 10 steps to prepare this from-scratch pound cake:
1. Prepare. Preheat the oven to 325 degrees and generously grease a 10- to 12-cup Bundt pan. Dust it with flour, as well.
2. Mix the batter. Cream the butter and sugar in a large bowl for 3 to 5 minutes. Then, beat in the eggs one at a time and add sour cream, pineapples, and vanilla. Mix well. Combine the flour, baking powder, baking soda, and salt in a separate bowl.
3. Combine. Slowly add the second mixture (dry ingredients) to the first. Mix at low speed until just combined.
4. Bake. Pour and evenly spread the batter into the Bundt pan. Bake for 60 to 70 minutes or until done.
5. Cool and make the glaze. Let the cake cool in its pan for 15 to 20 minutes. Then, invert onto a wire rack to finish cooling. While it’s cooling, whisk the powdered sugar, pineapple juice, vanilla, and melted butter (if using) in a small bowl. Whisk, adding more juice as needed, until it’s smooth and pourable.
6. Glaze and serve. Drizzle the glaze evenly over the cooled cake. Let it rest for a few minutes to set, then slice and serve. Enjoy!
Tips for the Best Pineapple Pound Cake
Pound cake recipes are generally pretty simple, though they take longer to bake. Keep these tips in mind to ensure your recipe moves smoothly.
- Room-temperature is a must. Ensure the eggs, butter, and sour cream are at room temperature before use. This will result in easier mixing, better volume, and a tender crumb.
- Pick the right pineapple. You want crushed pineapple in its own juice, not heavy syrup! Next, drain it well using a fine mesh strainer, leaving only a bit of juice. Too much will make the cake soggy.
- Be gentle. Add the crushed pineapple gently, folding it in by hand. Be slow and careful to distribute evenly without deflating the batter.
- Resist the urge to glaze too soon. If the cake is still hot or even too warm, it’ll melt the pineapple glaze. Let it cool completely to room temperature first. Then, add the glaze.
- Choose your glaze consistency. More juice will make it thinner. For a thicker glaze, add more powdered sugar.
- Add tasty flavor boosters. Add a touch of pineapple extract or almond extract for extra depth of flavor. Or make a pina colada-like pound cake by adding shredded coconut and using coconut cream instead of sour cream. Add spiced rum for a boozy adult version.
How to Store
How you store your cake will depend largely on whether or not you’ve already added the glaze.
To Store (Unglazed): Place the cake in an air-tight container and store at room temperature for up to 4 days.
To Store (Glazed): Refrigerate in an air-tight container. It should last for up to 1 week.
To Freeze: I don’t recommend freezing an already-glazed cake. However, you can wrap an unglazed cake tightly in plastic wrap and foil. Then, freeze it in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight, then glaze and serve.
Pineapple Pound Cake
12
servings25
minutes1
hour5
minutes420
kcalThis pineapple pound cake is a light, refreshing treat everyone will love! Topped with a sweet vanilla glaze, it’s perfect for any occasion.
Ingredients
- For the Glaze
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
1 cup crushed pineapple, drained (reserve juice for glaze)
1/2 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
- For the Glaze
1 cup powdered sugar
2-3 tablespoons reserved pineapple juice
1/2 teaspoon vanilla extract
1 tablespoon melted butter (optional for a richer glaze)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 10-12 cup Bundt pan thoroughly and lightly dust with flour. Alternatively, use a baking spray with flour.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3-5 minutes). Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add sour cream, crushed pineapple, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Pour the batter into the prepared Bundt pan, spreading evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on browning and tent with foil if needed.
- Allow the cake to cool in the pan for 15–20 minutes. Then, invert it onto a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract. If using melted butter, add it to the mixture for a richer glaze. If the glaze is too thick, add more pineapple juice, a teaspoon at a time, until it reaches a pourable consistency.
- Once the cake is completely cooled, drizzle the glaze evenly over the top. Let it set for a few minutes. Slice, serve, and enjoy!
Notes
- Use room-temperature ingredients for easier mixing.
- Get pineapples in juice, not syrup. Drain well but not completely.
- Cool the cake completely before glazing. Adjust the glaze as needed for a pourable consistency.
