Pineapple Pound Cake – Moist, buttery, exploding with tropical pineapple flavor, and smothered in a decadent cream cheese glaze! This easy-to-make, pleasantly dense pound cake will transport you to a faraway island. Southern comfort with a tropical twist.
Juicy pineapples have always had a special place in my heart. But pound cake is another favorite dessert. So why not combine the two? I did, and it was mind-blowing.
My family was equally excited, and the whole thing was gone before I got my third slice. So now, when the weather starts looking a little gloomy, I quickly throw this deliciousness together to brighten our day. Yellow is such a cheerful color, especially in a dessert.😉
What Pineapple Does for Pound Cake
Pound cake is a sweet Southern classic typically made with a pound of butter, a pound of flour, a pound of sugar, and a dozen eggs. But you can customize it for a smaller cake and endless flavors. Pineapple is sweet too, but it’s also a little tart, making it an ideal complement to pound cake.
Recipe Ingredients
- Dry Ingredients – Flour is the base, while baking powder and soda deliver a good rise.
- Butter – Softened butter adds richness and a tender crumb to the cake. Unsalted is best for sweet desserts.
- Sugar – White sugar provides sweetness and moisture for a beautifully dense cake.
- Sour Cream – The acidity activates the baking soda, and the fat makes a moister cake.
- Eggs – These guys are a great binder and give structure to the cake.
- Pineapple – The star ingredient. I often use crushed and drained pineapple from a can because I make this recipe all year round, but you can also use fresh pineapple.
- Extracts – Vanilla and pineapple extract intensify the tropical flare.
- Glaze – Softened cream cheese adds a tangy flavor and creamy texture to the glaze. And confectioner’s sugar and pineapple juice sweeten and flavor the glaze.
How to Make Pineapple Pound Cake
Make the Batter
- Dry Ingredients – Add the flour, baking powder, baking soda, and salt in a medium bowl, and mix until well combined. (Photo 1)
- Cream Butter and Sugar – Cream the butter and sugar on high in a stand mixer until it’s fluffy and looks white (5-7 minutes). (Photo 2)
- Add Eggs – Stir in the eggs, one at a time, beating the mixture well between each addition. (Photo 3)
- Sour Cream – Add the sour cream and mix well. (Photo 4)
- Mix Wet and Dry Ingredients – Next, add the dry ingredients, a third at a time. Mix until just combined, being careful not to overmix. (Photo 5)
- Flavor – Add the crushed pineapple and extracts, and gently fold them into the cake batter. Scrape down the sides of the mixing bowl. (Photos 6-7)
Bake the Cake
- Pour the batter into the greased cake pan, and tap the pan on the work surface to eliminate large air bubbles. (Photo 8)
- Bake – Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 50-60 minutes or more. Transfer to a wire rack and let it cool before slicing and serving. (Photo 9)
- Glaze – Whisk cream cheese, confectioner’s sugar, and pineapple juice until thoroughly combined. Adjust the consistency with more sugar or juice to suit your preferences. (Photos 10-11)
- Serve – Drizzle the pound cake with the glaze, slice, and enjoy! (Photo 12)
Recipe Variations
- Add shredded coconut and replace the sour cream with coconut cream for a decadent pina colada dessert.
- Top with more pineapple, and add cherries for a gorgeous presentation.
- Replace the sour cream with cream cheese for a pineapple cream cheese pound cake.
- Spice up the cake and glaze with a shot of spiced rum. Double yum!
Tips and Tricks
- Bring all your ingredients to room temperature, especially the eggs and butter, for a tender crumb.
- Avoid overmixing the batter, which can overdevelop the gluten and create a crumbly cake.
- Drain the pineapple well to prevent excess moisture in the cake.
Make-Ahead Instructions
Pineapple pound cake (or any pound cake) is even better the next day. So go ahead and make it a day or two ahead. You can freeze it too.
Serving and Storage Instructions
The pineapple pound cake is delicious at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
To store leftover pineapple pound cake, keep it in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate it for a week or freeze it for three months.
FAQs
Yes, you can. While making it from scratch is usually better, you can save time with a box. Just follow the box’s instructions and add drained crushed pineapple and pineapple extract.
A pound cake is pretty dense by nature, so you want good leavening action. The baking soda activates when it comes in contact with the sour cream. On the other hand, baking powder gives you more flexibility and activates when heated. For the best result, use both. However, if you only have baking soda, replace the baking powder with ¼ teaspoon of baking soda and ½ a teaspoon of cream of tartar.
The first step is to bring all ingredients to room temperature. Then cream your butter and sugar well, but not too much (about a minute or two). Then avoid overmixing your batter so the gluten doesn’t get too sticky.
What Goes With Pineapple Pound Cake
Pineapple pound cake is a fabulicious finish for slow cooker pork loin, oven-baked chicken breast, or Southern fried catfish. You can also top it with whipped cream, vanilla ice cream, or fruit salad.
More Pound Cake Recipes to Try
- Strawberry Pound Cake
- Lemon Sour Cream Pound Cake
- Buttermilk Pound Cake
- 7UP Pound Cake
- Chocolate Pound Cake
Conclusion
Pineapple pound cake is an amazing and easy recipe that will satisfy the whole family. What amazing, easy recipe would you like to try next? Follow me on Facebook for some delicious ideas! ❤️
Watch How to Make It
Pineapple Pound Cake
Ingredients
The Pineapple Pound Cake
- 2½ cups (300g) all-purpose flour
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) baking soda
- 1 teaspoon (7g) salt
- 1¼ cups (283g) unsalted butter, softened
- 1¾ cups (350g) sugar
- 5 large eggs, room temperature
- ½ cup (120ml) sour cream, room temperature
- ¾ cup (175ml) crushed pineapple, drained (reserve the juice for the glaze)
- 1 teaspoon (15ml) vanilla extract
- 1 teaspoon (15ml) pineapple extract
The Cream Cheese Glaze
- 4 ounces (113g) cream cheese, softened
- 2 cups (240g) confectioners' sugar
- 2 tablespoons (30ml) pineapple juice (reserved from the crushed pineapple)
Instructions
The Pound Cake
- Preheat the oven to 300°F/150°C, grease a tube pan generously with cooking spray, and set aside.
- Add the flour, baking powder, baking soda, and salt in a medium bowl, and mix until well combined.
- Cream the butter and sugar on high in a stand mixer until it's fluffy and looks white (5-7 minutes).
- Stir in the eggs, one at a time, beating the mixture well between each addition.
- Add the sour cream and mix well.
- Next, add the dry ingredients, a third at a time. Mix until just combined after each addition, being careful not to overmix.
- Add the crushed pineapple and extracts, and gently fold them into the cake batter, scraping down the sides of the bowl.
- Then pour the batter into the greased cake pan, and tap the pan on the work surface to eliminate large air bubbles.
- Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 50-60 minutes or more.
- Transfer to a wire rack and let it cool before slicing and serving.
The Pineapple Glaze
- Whisk cream cheese, confectioner's sugar, and pineapple juice until thoroughly combined. Adjust the consistency with more sugar or juice to suit your preferences.
Tips & Notes:
- Bring all your ingredients to room temperature, especially the eggs and butter, for a tender crumb.
- Avoid overmixing the batter, which can overdevelop the gluten and create a crumbly cake.
- Drain the pineapple well to prevent excess moisture in the cake.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Beverly Burleson says
This recipe is awesome!
ImmaculateBites says
I’m thrilled to hear you enjoyed the recipe! There’s nothing like nailing a dish and having it turn out awesome. ✨
Thank you for taking the time to share your experience. It’s feedback like this that makes the food community so enriching. Keep cooking and keep enjoying! ️