Pineapple Pound Cake with Pineapple Glaze

Hey y'all! Ready to bring a slice of sunshine into your kitchen? This Pineapple Pound Cake with Pineapple Glaze is moist, luscious, and bursting with bright tropical flavor—perfect for family gatherings, holidays, or just when you need a pick-me-up. The sweet-tart pineapple glaze drips down the buttery, tender pound cake for an irresistible treat everyone will adore. Let's get cooking!

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Why You'll Love This

• Ultra-moist crumb thanks to crushed pineapple and sour cream.
• Buttery, tender texture everyone craves in a classic pound cake.
• Easy to make with simple, pantry-friendly ingredients.
• Bright and zesty pineapple glaze adds a beautiful finish.
• Perfect for brunch, potlucks, summer barbecues, or a delicious dessert at home.

Ingredients

• 2 ½ cups (315g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• ½ cup (120ml) sour cream, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional, but delicious!)
• 1 cup (225g) crushed pineapple, well drained (reserve juice)
• For the Pineapple Glaze:
• 1 ½ cups (180g) powdered sugar
• 2-3 tablespoons reserved pineapple juice
• 1 tablespoon melted butter

Directions

Prep and Preheat

1. Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan.

Make the Pound Cake Batter

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in sour cream, vanilla extract, and almond extract.
6. With the mixer on low, gradually add dry ingredients just until combined.
7. Fold in drained crushed pineapple with a spatula until evenly distributed.

Bake

8. Pour batter into prepared pan and smooth the top.
9. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. (Check at 60 minutes; do not overbake!)
10. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Make the Pineapple Glaze

11. In a small bowl, whisk together powdered sugar, 2 tablespoons of reserved pineapple juice, and melted butter until smooth and pourable. Add another tablespoon of juice if needed for desired consistency.
12. Drizzle the glaze generously over the cooled cake. Let set for a few minutes before slicing and serving.

Notes

• Make sure the pineapple is very well drained; too much liquid can make the cake dense.
• You can dust the greased pan with flour or fine coconut for tropical flair.
• This cake is even more flavorful the next day!

Variations

• Coconut-Pineapple Pound Cake: Fold ½ cup sweetened shredded coconut into the batter.
• Pineapple Upside-Down Pound Cake: Layer pineapple slices and maraschino cherries in the bottom of the pan before adding the batter.
• Gluten-Free Pineapple Pound Cake: Substitute gluten-free all-purpose flour (1:1 ratio).

Required Equipment

• 10-inch bundt or tube pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Wire rack

Storage Instructions

• Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week; bring to room temperature before serving for best texture.
• Freeze (unglazed) slices wrapped well for up to 2 months; thaw overnight in the fridge before glazing and serving.

Suggested Pairings & Serving Recommendations

• Serve with a scoop of vanilla ice cream or coconut whipped cream for an extra treat.
• Pair with fresh berries or a tropical fruit salad.
• Perfect alongside a cup of coffee, tea, or pineapple-infused punch.

Pro Tips

• Ensure all ingredients are at room temperature for even mixing and optimal texture.
• Don’t skip the 15-minute cooling time in the pan—this helps the cake release cleanly.
• For the most beautiful glaze, drizzle while the cake is fully cooled to prevent absorption.

FAQ

Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and drain well. You may need a bit more juice for the glaze.

Can I make this cake ahead of time?

Absolutely! The flavor improves after a day, and you can glaze before serving.

What if I don't have a bundt pan?

You can use two loaf pans—reduce bake time to about 50-60 minutes and check for doneness.

★★★★★ 4.80 from 32 ratings

Pineapple Pound Cake with Pineapple Glaze

yield: 12 servings

prep: 25 mins

cook: 20 mins

total: 50 mins

A rich, buttery pound cake filled with sweet crushed pineapple and topped with a tangy pineapple glaze. Perfect for dessert or a special occasion treat.

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🖨️ Print Pin Recipe

Ingredients

• 2 ½ cups (315g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• ½ cup (120ml) sour cream, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional, but delicious!)
• 1 cup (225g) crushed pineapple, well drained (reserve juice)
• 1 ½ cups (180g) powdered sugar
• 2-3 tablespoons reserved pineapple juice
• 1 tablespoon melted butter

Instructions

1. 1
   Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan.
2. 2
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. 3
   In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
4. 4
   Add eggs one at a time, mixing well after each addition.
5. 5
   Mix in sour cream, vanilla extract, and almond extract.
6. 6
   With the mixer on low, gradually add dry ingredients just until combined.
7. 7
   Fold in drained crushed pineapple with a spatula until evenly distributed.
8. 8
   Pour batter into prepared pan and smooth the top.
9. 9
   Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. (Check at 60 minutes; do not overbake!)
10. 10
    Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
11. 11
    In a small bowl, whisk together powdered sugar, 2 tablespoons of reserved pineapple juice, and melted butter until smooth and pourable. Add another tablespoon of juice if needed for desired consistency.
12. 12
    Drizzle the glaze generously over the cooled cake. Let set for a few minutes before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 5gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 62gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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