Pineapple Pound Cake

5 from 1 vote

This pound cake is a Southern comfort food staple with a tropical twist! The perfectly moist, delightfully buttery, and practically exploding with tangy-sweet pineapple flavor amps up a regular pineapple cake. Did I mention there's a decadent cream cheese glaze?

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 713kcal

Author Imma

Ingredients

Pineapple Pound Cake

10 ounces (30g) unsalted butter, softened
1¾ cups (350g) granulated sugar
½ cup (240g) sour cream at room temperature
5 large eggs at room temperature
2½ cups (300g) all-purpose flour
1 teaspoon (5g) baking powder
½ teaspoon (2g) baking soda
1 teaspoon (6g) salt
¾ cup (200g) crushed pineapple, drained and juice reserved for the glaze
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) pineapple extract

Pineapple Glaze

¼ cup (113g) cream cheese, softened
2 cups (240g) powdered sugar
2 tablespoons (30ml) pineapple juice

Instructions

Preheat oven to 300°F/150°C. Generously grease your bundt pan with cooking spray, flour it, and set it aside.
Cream butter and sugar on high with a stand mixture until it's fluffy and starts looking white, for 5-7 minutes. Or use your hand mixer.
Cream butter and sugar on high with a stand mixture until it's fluffy and starts looking white, for 5-7 minutes. Or use your hand mixer.
Add eggs (one at a time), beating the batter well between each addition. Add the sour cream and mix well.
Mix the flour, baking powder, baking soda, and salt until well combined in a medium bowl.
Next, add ⅓ of the dry ingredients to the creamed butter and thoroughly combine. Repeat with half of the remaining dry ingredients, mixing until just combined, then with the remainder. Please do not overmix.
Add the crushed pineapple, vanilla, and pineapple extract and gently fold into the cake batter. Scrape the sides of the bowl as you go.
Pour the cake batter into your greased bundt pan and tap on the work surface to eliminate any large air bubbles.
Bake for 50-60 minutes or until a cake tester comes out clean when inserted into the center.
Transfer the pineapple pound cake to a wire rack. Then, let it cool to room temperature before glazing, slicing, and serving.
Whisk cream cheese, confectioner's sugar, and pineapple juice until thoroughly combined. You can adjust the consistency with more sugar or more juice to suit your taste.

Notes

Let all your ingredients come to room temperature, especially the eggs and butter, before mixing the batter for a tender crumb.
Avoid overmixing the batter to avoid a crumbly cake.
Drain canned pineapple well and save some of the liquid for the glaze.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition