Soft, buttery pound cake infused with juicy pineapple and topped with a tropical pineapple glaze.

Why You’ll Love This Recipe

• Buttery, rich texture with a moist crumb

• Bursting with fresh pineapple flavor

• Perfect for summer gatherings or holidays

• Easy to make with simple pantry ingredients

Ingredients

For the Cake

• 1 cup 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

• ½ tsp pineapple or coconut extract (optional)

For the Pineapple Glaze

• 1 ½ cups powdered sugar

• 3–4 tbsp pineapple juice

Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings

Directions

1: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
2: Cream butter and sugar until light and fluffy, about 4–5 minutes.
3: Add eggs one at a time, beating well after each addition.
4: In a separate bowl, whisk flour, baking powder, and salt.
5: Add dry ingredients alternately with pineapple (with juice), sour cream, vanilla, and optional extract, beginning and ending with flour. Mix until just combined.
6: Pour batter into prepared pan(s) and smooth the top.
7: Bake 70–80 minutes for bundt or 60–70 minutes for loaf, until a toothpick inserted in the center comes out clean.
8: Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
9: For glaze, whisk powdered sugar with pineapple juice until smooth, then drizzle over cooled cake.

Tips & Variations

• Add shredded coconut to the batter for a piña colada twist.

• Swap sour cream for Greek yogurt for a slightly tangier flavor.

• Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, but make sure it’s very finely chopped and juicy. If it’s too dry, add a bit of pineapple juice.

How should I store this cake?
Keep covered at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze it?
Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Final Thoughts

This Pineapple Pound Cake is moist, flavorful, and effortlessly tropical. Whether you serve it plain, glazed, or with a scoop of ice cream, it’s bound to be a hit with everyone at the table.