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Pineapple Pound Cake

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Pineapple Pound Cake is a moist, buttery cake infused with crushed pineapple for a tropical twist. Finished with a sweet pineapple glaze, it’s rich, comforting, and perfect for gatherings, holidays, or a sunny everyday treat.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple (with juice)
  • Optional: 1/4 cup sour cream or buttermilk (for added moisture)
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy, 3–5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract and crushed pineapple with juice. Add sour cream if using.
  6. Gradually add dry ingredients, mixing just until combined.
  7. Pour batter into prepared pan, smoothing the top.
  8. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack.
  10. For the glaze: Whisk powdered sugar with pineapple juice (and vanilla, if using) until smooth. Drizzle over cooled cake and let set before slicing.

Notes

  • Fold in shredded coconut or chopped pecans for extra texture.
  • Add a splash of rum or coconut extract to the glaze for a tropical flair.
  • Swap half the butter with cream cheese for tangy richness.
  • Divide into two 8×4-inch loaf pans and bake 50–55 minutes if preferred.
  • The cake naturally cracks on top—this is normal for pound cakes.

Nutrition

Find it online: https://recipesbyliza.com/pineapple-pound-cake/