This pineapple pound cake is rich, buttery, dense, and tender, with sweet crushed pineapple folded into the batter for a bright tropical flavor. Finished with a smooth pineapple glaze, this easy bundt cake is a delicious twist on classic old-fashioned pound cake. Serve it for breakfast, brunch, afternoon coffee, or dessert.
Why Should You Make This Recipe
A good pound cake should be simple, reliable, and deeply satisfying. This pineapple pound cake has everything you want in a homemade bundt cake: a soft, buttery crumb, a rich flavor, and just enough tropical pineapple to make it feel special without being complicated.
- It has a classic pound cake texture. The cake is dense in the best way, yet still moist and tender. Sour cream helps create a soft crumb, while crushed pineapple adds natural sweetness and fruit flavor.
- It is easy to make with everyday ingredients. Flour, butter, sugar, eggs, sour cream, vanilla, and pineapple come together quickly for a beautiful cake that works for casual baking or special occasions.
- It is perfect for warm-weather gatherings. The pineapple flavor gives this old-fashioned pound cake a fresh, tropical twist that feels right for brunch, summer parties, potlucks, and family desserts.
- The glaze makes it extra special. A creamy pineapple glaze adds sweetness, shine, and even more pineapple flavor without requiring any complicated decorating.
Ingredients
This pineapple bundt cake uses simple baking staples and canned crushed pineapple. Here is what you will need to make the cake and glaze.
Pineapple Pound Cake
Dry Ingredients: Use all purpose flour, baking powder, and salt.
Wet Ingredients: You will need granulated sugar, room temperature butter, eggs, vanilla extract, sour cream, and drained crushed pineapple.
Pineapple Glaze
For the glaze, gather melted butter, powdered sugar, pineapple juice, vanilla extract, and optional crushed pineapple for serving.
Substitutions
This pineapple cake with glaze is flexible and easy to adapt. Use these substitutions only when needed, keeping in mind that small changes can affect the final texture.
- All purpose flour: A good 1-to-1 gluten free flour may be used if you want to make the cake gluten free.
- Baking powder: Baking powder helps the cake rise. If necessary, use ¼ teaspoon baking soda instead.
- Granulated sugar: Granulated sugar gives the cake its classic sweetness and structure. Maple sugar may also work if you prefer a refined sugar free option.
- Unsalted butter: Salted butter can be used in the same amount. If using salted butter, omit the added salt from the recipe.
- Eggs: This pineapple pound cake has not been tested without eggs.
- Vanilla extract: Vanilla adds background flavor and enhances the pineapple and buttery notes in the cake.
- Sour cream: Thick, creamy Greek yogurt can be used in place of sour cream.
- Crushed pineapple: The recipe uses 1 cup of drained crushed pineapple. Fresh pineapple cut into very small pieces can be used, but save enough pineapple juice for the glaze.
- Pineapple glaze: The glaze makes the cake more decadent, but the cake can also be served plain or lightly dusted with powdered sugar.
Variation
Pineapple Pound Cake Loaf: This pineapple pound cake can also be baked in loaf pans. Divide the batter between two 9 x 5 inch loaf pans and bake at 350 F (177 C) for 50 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cream Cheese Pineapple Pound Cake: Replace the sour cream with 8 oz. (226 g) room temperature cream cheese. Beat the cream cheese and butter together on low until smooth, then beat in the sugar until combined. Increase the speed to medium and mix for 2 to 3 minutes, until lighter and fluffier. Continue with the rest of the recipe as written.
How To Make
Follow these steps to make a moist pineapple pound cake with a smooth pineapple glaze.
- Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position. Grease a 10 inch, 12 cup capacity bundt pan with nonstick spray. Use a pastry brush to coat every groove of the pan. In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for 2 to 3 minutes, until light and fluffy.
- Add the eggs and vanilla. On low speed, beat in the eggs one at a time, adding the next only after the previous one is just combined. Mix in the vanilla extract.
- Combine the batter. By hand or on the lowest mixer speed, add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix only until just combined. Fold in the drained crushed pineapple.
- Bake the cake. Spoon the batter evenly into the prepared bundt pan. Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake. Let the cake cool in the pan for 10 minutes. Invert the bundt pan onto a cooling rack or plate, then allow the cake to cool completely before glazing.
- Make the pineapple glaze. Whisk the melted butter with powdered sugar, pineapple juice, and vanilla extract until smooth. Add more pineapple juice for a thinner glaze or more powdered sugar for a thicker glaze.
- Glaze and serve. Pour the glaze over the cooled cake. Add extra crushed pineapple for serving if desired. Let the glaze set for 30 to 45 minutes before slicing.
How To Store, Freeze and Thaw
Store leftover pound cake: Place slices in an airtight container and keep them at room temperature for 3 to 4 days. Transfer to the refrigerator for another 1 to 2 days if needed.
Freeze the pineapple bundt cake: Wrap individual slices tightly in plastic wrap, then place the wrapped slices in a ziplock bag. Freeze for up to 3 months. For the best results, freeze the cake without the glaze when possible.
Thaw the pound cake: Remove the desired number of slices and let them thaw at room temperature or in the refrigerator until fully softened.
Expert Tips
- Use nonstick spray. Bundt pans have many grooves, so coat the pan well and use a pastry brush or clean paper towel to spread the spray evenly.
- Bring cold ingredients to room temperature. Room temperature butter, eggs, and sour cream blend more smoothly, which helps prevent overmixing and creates a moist pound cake.
- Do not overmix the batter. Once the eggs are added, use low speed or mix by hand. Mix the dry ingredients into the wet ingredients only until combined.
- Cool the cake in the pan for 10 to 15 minutes. Removing it too soon can cause it to break, while waiting too long can make it stick.
- Cool completely before glazing. If the cake is warm, the pineapple glaze may melt and run off instead of setting nicely on top.
FAQs
A tough pound cake can happen when the oven temperature is too high or when the batter is overmixed. Bake at the recommended lower temperature for a longer time, and mix the batter only until the ingredients are incorporated.
Overbeating can add too much air to the batter and can also activate the gluten in the flour. This may lead to a dense, dry, or tough cake. After adding the eggs, mix on the lowest speed and stop as soon as the batter comes together.
Other Pineapple Recipes to Try
- Pineapple Dump Cake
If you try this Pineapple Pound Cake, leave a rating and comment to help other bakers decide if it is the right recipe for them. Enjoy every slice of this buttery, tropical bundt cake.
Pineapple Pound Cake Recipe
Megan
Equipment
-
1 10 inch, 12 cup capacity bundt pan
-
1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
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, 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 to 2 cups (180 to 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
Instructions
-
Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position.
-
Grease a 10 inch, 12 cup capacity bundt pan with nonstick spray, making sure to coat all grooves. Drain the crushed pineapple and reserve ¼ cup pineapple juice for the glaze.
-
In a large bowl, whisk the flour, baking powder, and salt until well combined.
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for 2 to 3 minutes, until light and fluffy.
-
On low speed, beat in the eggs one at a time. Add the vanilla extract and mix until combined.
-
Mix the dry ingredients into the butter mixture, alternating with the sour cream. Mix on the lowest speed or by hand just until combined. Fold in the drained crushed pineapple.
-
Spoon the batter evenly into the prepared bundt pan. Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
-
Cool the cake in the pan for 10 minutes. Invert it onto a cooling rack or plate and let it cool completely.
-
Whisk together the melted butter, powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust with more juice for a thinner glaze or more powdered sugar for a thicker glaze.
-
Pour the glaze over the cooled cake. Top with extra crushed pineapple if desired. Let the glaze set for 30 to 45 minutes before slicing and serving.
Notes
Store leftover pound cake: Keep slices in an airtight container at room temperature for 4 to 5 days. Refrigerate for another 1 to 2 days if needed.
Loaf pan option: See the variations section for instructions on baking this recipe in loaf pans.