Pineapple Pound Cake is a moist, rich dessert that brings a tropical twist to the classic pound cake.
With the sweetness of crushed pineapple folded into a buttery, tender crumb and a tangy pineapple glaze drizzled on top, it’s the perfect balance of sweet and tart.
served as a simple afternoon treat or a holiday dessert centerpiece, this cake delivers vibrant flavor and comforting texture in every bite.
Ingredients
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream or plain yogurt
1 cup crushed pineapple, drained (reserve the juice)
2 teaspoons vanilla extract
For the Pineapple Glaze:
1½ cups powdered sugar
2 to 3 tablespoons reserved pineapple juice
1 tablespoon crushed pineapple (optional, for added texture)
Instructions
Begin by preheating your oven to 350°F (175°C) and greasing a bundt or loaf pan with butter and flour.
Cream the softened butter and sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix just until everything is combined.
Gently fold in the crushed pineapple. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan briefly, then transfer it to a wire rack to cool completely.
For the glaze, whisk powdered sugar with a few tablespoons of reserved pineapple juice until smooth, and stir in a spoonful of crushed pineapple if you like a bit of texture. Drizzle the glaze generously over the cooled cake.
How to Make
Start by creating a smooth and fluffy butter-sugar base, which gives the cake its signature richness.
The gradual addition of eggs ensures a light texture, while the alternating mix of dry ingredients and sour cream helps the batter stay balanced and moist.
The crushed pineapple adds natural sweetness and tropical flavor without overwhelming the cake.
Baking the cake in a bundt or loaf pan creates a beautiful presentation, and the final glaze, made from pineapple juice and powdered sugar, adds a tangy-sweet finish that brings the whole dessert together.
Variations
You can swap the sour cream for Greek yogurt for a slightly tangier flavor or add a handful of shredded coconut for even more tropical flair.
A dash of rum or coconut extract can be used in place of the vanilla for a unique twist. If you prefer a lighter glaze, thin it out with extra pineapple juice or drizzle with a simple lemon glaze instead for a citrusy contrast.
Tips
Make sure the butter is fully softened before creaming to achieve the best texture. Don’t overmix the batter once the dry ingredients are added, as this can make the cake dense.
Let the cake cool completely before glazing to prevent the glaze from melting off. If you’re using crushed pineapple with extra juice, be sure to drain it well to avoid a soggy batter. Reserve the juice before draining so you can use it in the glaze.
Conclusion
This Pineapple Pound Cake is a tropical take on a timeless dessert, perfect for any season or occasion.
With its moist, buttery crumb and a sweet, tangy glaze, it’s a crowd-pleasing treat that’s simple to make yet full of flavor. Whether served on its own or paired with a scoop of vanilla ice cream, it’s sure to become a go-to favorite.
