Pineapple Pound Cake is a rich, buttery, and incredibly moist dessert that brings the sweet tropical flavor of pineapple into a classic pound cake. Known for its dense yet tender crumb and delicious pineapple-infused taste, this cake is perfect for family gatherings, holidays, potlucks, birthdays, and weekend baking.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1 cup crushed pineapple, drained
- 1/2 cup pineapple juice
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 tsp pineapple extract (optional)
-
Pineapple Glaze:
1 1/2 cups powdered sugar
- 3–4 tbsp pineapple juice
- 1/2 tsp vanilla extract
Optional Garnishes:
- Pineapple chunks
- Toasted coconut flakes
- Maraschino cherries
- Powdered sugar
Instructions
Alternate adding the dry ingredients with pineapple juice and sour cream.
Mix on low speed until just combined.
Fold in the crushed pineapple gently using a spatula.
Avoid overmixing to maintain a soft crumb.
The batter will be thick and fragrant with pineapple aroma.
Step 5: Bake the Cake
Pour batter evenly into the prepared bundt pan.
Smooth the top with a spatula.
Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack.
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