Pineapple Pound Cake Recipe
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. Enjoy this easy to make, tropical twist on old fashioned pound cake for breakfast, brunch or dessert.
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 (US), 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 - 2 cups (180 - 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 in your oven.
- Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. Drain the crushed pineapple, but reserve ¼ cup pineapple juice for the pineapple glaze.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.3 cups (360 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed.1½ cups (339 g) unsalted butter, room temperature, 2 cups (400 g) granulated sugar
- 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. Mix until well combined.5 large eggs (US), room temperature, 2 teaspoon (10 ml) vanilla extract
- 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.1 cup (240 g) sour cream, room temperature, 1 cup (210 g) crushed pineapple, drained
- Evenly scoop the pineapple sour cream pound cake batter into the prepared bundt pan. Bake the pound cake bundt for 55 - 70 minutes or until a toothpick inserted into the center of the pound cake comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Cool the cake completely before topping with the pineapple glaze.
- Make the pineapple glaze by whisking the melted butter with powdered sugar, pineapple juice and vanilla extract until well combined. If needed add more juice for a thinner glaze or more sugar for a thicker glaze.1½ - 2 cups (180 - 240 g) powdered sugar, 2 tablespoon (28 g) unsalted butter, melted , 1 teaspoon vanilla extract , ¼ cup (59 ml) pineapple juice
- 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.crushed pineapple for serving, optional
Notes
Store leftover pound cake: Place the slices in an airtight container at room temperature for 4 - 5 days. Transfer to the fridge for another 1 - 2 days.
See Variations section to make this recipe in loaf pans.
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