Oh, friends — I’m so happy you’re here because this Pineapple Pound Cake is sunshine in dessert form! It’s buttery, rich, and melt-in-your-mouth soft, with just the right touch of tropical sweetness. Every slice bursts with juicy pineapple flavor, and that glossy pineapple glaze on top? Pure perfection.
Whether you’re serving it at a family gathering, summer brunch, or just treating yourself with a slice and a cup of coffee, this cake is guaranteed to brighten your day. And if you love easy, classic desserts with a little tropical twist, make sure to subscribe below — I’d love to send more recipes like this straight to your inbox!
Overview of the Recipe
This Pineapple Pound Cake combines the buttery richness of a traditional pound cake with the fresh, fruity flavor of pineapple. The batter is luxuriously smooth and bakes up golden and tender, while the sweet pineapple glaze adds an irresistible glossy finish.
Why You’ll Love This Recipe
- Moist and buttery: Thanks to crushed pineapple and sour cream.
- Bursting with tropical flavor: A perfect twist on a Southern classic.
- Beautiful presentation: A stunning Bundt cake that’s easy to make.
- Make-ahead friendly: Stays moist and flavorful for days!
What It Tastes Like
Imagine a soft, velvety pound cake with hints of vanilla and buttery sweetness, infused with juicy pineapple in every bite. It’s rich yet refreshing — the kind of dessert that keeps you sneaking back for “just one more slice.”
Benefits of This Recipe
- Uses simple pantry ingredients.
- Great for gifting or special occasions.
- Delicious plain or with glaze.
- Freezer-friendly for future cravings.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream
- 1 tsp vanilla extract
- (Optional) ½ tsp pineapple or coconut extract for extra tropical flavor
For the Pineapple Glaze:
- 1½ cups powdered sugar
- 3–4 tbsp pineapple juice (from canned pineapple or fresh)
- (Optional) 1 tsp finely crushed pineapple for texture
Optional Garnish:
Toasted coconut flakes or small pineapple tidbits
Tools You’ll Need
- Electric mixer or stand mixer
- Mixing bowls
- Whisk and spatula
- 10-inch Bundt or tube pan
- Cooling rack
Step-by-Step Instructions
Step 1: Make the Cake
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
In a large bowl, cream together butter and sugar until light and fluffy — about 4–5 minutes.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream and crushed pineapple (with juice). Mix gently until just combined — don’t overbeat.
Stir in vanilla extract and optional pineapple or coconut extract if using.
Pour the batter into your prepared pan and smooth the top with a spatula.
Step 2: Bake
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Step 3: Make the Pineapple Glaze
In a medium bowl, whisk together powdered sugar and pineapple juice until smooth and glossy.
Add more juice if needed to reach your desired drizzle consistency.
For extra flavor and texture, stir in finely crushed pineapple.
Step 4: Glaze and Serve
Once the cake is completely cooled, drizzle the glaze over the top, letting it drip down the sides beautifully.
Garnish with toasted coconut flakes or pineapple tidbits if you like an extra tropical touch.
What to Serve With Pineapple Pound Cake
This cake is heavenly on its own, but it pairs perfectly with:
- A scoop of vanilla or coconut ice cream 🍦
- A dollop of whipped cream
- Fresh berries or mango slices
- A cup of coffee or hot tea for an afternoon treat
Tips for Success
- Use room temperature ingredients: Ensures a smooth, even batter.
- Don’t overmix: Keeps the crumb soft and tender.
- Test for doneness: Insert a toothpick into the center — it should come out clean.
- Cool completely before glazing: Prevents the glaze from melting into the cake.
- Add-ins idea: Chopped macadamia nuts or shredded coconut for texture.
Storage Instructions
- Room temperature: Store covered for up to 3 days.
- Refrigerator: Lasts up to 5 days — just bring to room temp before serving.
- Freezer: Freeze (unglazed) for up to 2 months. Thaw overnight and glaze before serving.
General Information
- Prep Time: 20 minutes
- Bake Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
Frequently Asked Questions
Q: Can I use fresh pineapple instead of canned?
A: Yes! Just make sure it’s finely crushed and juicy — you’ll need about 1 cup with juice.
Q: Can I make this in loaf pans?
A: Definitely — this recipe makes two standard loaves. Bake for 55–60 minutes.
Q: Can I skip the glaze?
A: Of course! It’s delicious plain or with a dusting of powdered sugar.
Conclusion
This Pineapple Pound Cake is everything a dessert should be — moist, buttery, and bursting with tropical flavor. With its golden crumb and sweet pineapple glaze, it’s a show-stopping treat for any occasion. One bite, and you’ll be transported to a sunny island getaway!
If you loved this one, try my Coconut Cream Cake or Lemon Blueberry Pound Cake next — both are just as rich, bright, and irresistible. 🌴💛
Interactive Element
Tried this recipe? I’d love to see your beautiful cake!
📸 Share your Pineapple Pound Cake on Pinterest or tag me on social media — your baking creations always make me smile!
⭐ Don’t forget to leave a review below — it helps others discover and fall in love with this tropical delight!
Nutritional Information (approx. per serving)
- Calories: 420 kcal
- Fat: 19g
- Carbohydrates: 56g
- Protein: 5g
- Sugar: 38g
- Sodium: 230mg
Leave a Reply