Pineapple Pound Cake
Ingredients (Serves 10–12)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream (or plain Greek yogurt)
- 1 ½ cups crushed pineapple, well-drained (reserve 2 tbsp juice for glaze)
For the Pineapple Glaze
- 1 cup powdered sugar
- 2 tbsp pineapple juice (reserved)
- ½ tsp vanilla extract
Instructions
1. Prep the Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan (or loaf pans).
2. Make the Batter
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry mixture to the butter mixture alternately with sour cream, mixing just until combined.
- Gently fold in crushed pineapple.
3. Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack.
4. Glaze
- Whisk powdered sugar, pineapple juice, and vanilla until smooth.
- Drizzle over cooled cake.
Why You’ll Love This Cake
Dense yet tender crumb with buttery richness
Sweet pineapple bits throughout for bursts of flavor
Simple glaze adds tropical brightness
Perfect for holidays, brunch, or summer gatherings
Pro Tip: For extra pineapple punch, fold in ½ cup toasted coconut or add a splash of rum extract to the glaze.
