Pineapple Pound Cake

This pineapple pound cake is a rich, dense and tender cake filled with crushed sweet, tropical pineapple. Top with this pineapple cake with a bright and creamy pineapple glaze.

Preheat the oven to 325 F (163 C).  Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray.

Step 1:  

In a large bowl, whisk the flour, baking powder and salt together until well combined.

Step 2:  

In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next.

Step 3:  

By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the crushed pineapple pieces.

Step 4:  

Evenly scoop the pineapple sour cream pound cake batter into the prepared bundt pan. Bake the pound cake bundt for 55 - 70 minutes.

Step 5:  

Make the pineapple glaze by whisking the melted butter with powdered sugar, pineapple juice and vanilla extract until well combined.

Step 6:  

Pour the glaze over the cooled pineapple cake. Serve with more crushed pineapple if you like. Allow 30-45 minutes for the glaze to set, slice and enjoy.

Step 7:  

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