Pineapple pound cake

Pineapple Pound Cake is a delightful twist on the classic pound cake, offering a tropical flavor that’s both refreshing and rich. The addition of pineapple not only infuses the cake with a juicy sweetness but also adds a tender texture that makes each bite irresistible. This recipe will guide you through creating a moist and flavorful Pineapple Pound Cake that’s perfect for any occasion, from a simple family gathering to a special celebration. Let’s bake a cake that will transport your taste buds to a tropical paradise!


For the Cake:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple (drained)
  • Zest of 1 lemon (optional for added flavor)

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons pineapple juice (adjust for desired consistency)
  • 1/2 teaspoon vanilla extract


1. Preparing the Cake:

  • Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.
  • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes.
  • Add the eggs one at a time, fully incorporating each before adding the next. Beat in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
  • Fold in the crushed pineapple and lemon zest (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared pan and smooth the top with a spatula.

2. Baking:

  • Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake is browning too quickly, cover it loosely with aluminum foil.
  • Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely.

3. Preparing the Glaze:

  • In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency with more juice or powdered sugar, as needed.
  • Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

4. Serving:

  • Allow the glaze to set before slicing. Serve your Pineapple Pound Cake as is, or with a dollop of whipped cream or a side of fresh pineapple for an extra special touch.

Tips for Success:

  • Ingredient Temperature: Ensure your butter, eggs, and sour cream are at room temperature to achieve a smooth batter.
  • Draining Pineapple: Properly drain the crushed pineapple to prevent adding too much moisture to the batter.
  • Cooling the Cake: Allowing the cake to cool in the pan for a bit helps it set and makes it easier to remove without breaking.

Enjoy your Pineapple Pound Cake with a cup of tea or coffee for a tropical twist on your afternoon break, or serve it as a sweet ending to a family dinner. The moist crumb, enriched with the flavors of pineapple and butter, makes this cake a hit for any season and occasion.

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