Pineapple Pound Cake Recipe

Rich, dense, and delicate pineapple pound cake packed with crushed delicious tropical pineapple. This pineapple cake has a creamy, vibrant icing. 

Pineapple Pound Cake – 3 cups (360 g) all purpose flour – 1 tsp baking powder – ½ teaspoon salt – 1½ cups (339 g) unsalted butter, room temperature – 2 cups (400 g) granulated sugar – 5 large eggs (US), room temperature – 2 tsp (10 ml) vanilla extract – 1 cup (240 g) sour cream, room temperature – 1 cup (210 g) crushed pineapple, drained Pineapple Glaze – 1½ - 2 cups (180 - 240 g) powdered sugar – 2 tbsp (28 g) unsalted butter, melted – 1 tsp vanilla extract – ¼ cup (59 ml) pineapple juice from the can – crushed pineapple for serving, optional

Ingredient

Direction

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1

Set the oven temperature to 325°F (163°C). In your oven, move the center rack to the next lowest position. 

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2

Use nonstick spray to grease a 10-inch (12-cup) bundt pan. Fill all pan grooves with nonstick spray using a pastry brush. 

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3

Mix together the flour, baking powder, and salt in a big bowl until thoroughly blended. 

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4

Beat butter and sugar till light and fluffy in a stand mixer basin with paddle attachment. This takes 2–3 minutes at medium pace.

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5

Eggs and vanilla extract should be added one at a time on low speed, mixing until just incorporated. Blend well. 

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6

Mix the dry ingredients into the wet mixture alternating with the sour cream until barely mixed by hand or on the lowest speed. Mix in crushed pineapple.

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7

Wait 10 minutes to cool the cake in the pan. Transfer the bundt cake pan to a cooling rack or platter. Before adding pineapple glaze, let the cake cool.

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8

Wait 10 minutes to cool the cake in the pan. Transfer the bundt cake pan to a cooling rack or platter. Before adding pineapple glaze, let the cake cool.

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9

Mix melted butter, powdered sugar, pineapple juice, and vanilla essence to make the pineapple glaze. If needed, add juice or sugar for a thinner or thicker glaze. 

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10

Pour glaze on cooled pineapple cake. Feel free to add crushed pineapple. Let the glaze cure for 30–45 minutes, then slice and enjoy.

also see

also see

Almond Flour Blueberry Muffins Recipe