Pineapple Pound Cake

Enjoy a delightful and moist Pineapple Pound Cake packed with tropical flavors, perfect for any occasion.

Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 350 kcal

225 grams unsalted butter, softened The luscious base for flavor and moisture.
400 grams granulated sugar Adds sweetness and contributes to the cake's lovely crumb.
4 large eggs These bind the ingredients while adding richness.
1 teaspoon vanilla extract For that essential aroma.
1 teaspoon almond extract (optional) Introduces a warm, nutty hint.
375 grams all-purpose flour The backbone of your cake.
1/2 teaspoon baking powder Ensures it rises beautifully.
1/2 teaspoon fine salt Balances sweetness.
240 grams sour cream Imparts moistness and a subtle tang.
565 grams crushed pineapple, well-drained The star ingredient.
60 milliliters pineapple juice (reserved or separate) Adds moistness and boosts flavor.
120 grams powdered sugar For a sweet glaze.
30–45 milliliters pineapple juice (to adjust consistency) To create the perfect drizzle.
14 grams unsalted butter, melted Adds richness to the glaze.
1/2 teaspoon vanilla extract Rounds out the glaze with sweetness.

Preheat your oven to 163°C (325°F).
Grease and flour a 25-centimeter Bundt or tube pan.
In a large mixing bowl, beat 225 grams of softened unsalted butter and 400 grams of granulated sugar together until light and fluffy, about 4-5 minutes.
Add the 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of almond extract until smooth.
In a separate bowl, whisk together 375 grams of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of fine salt.
Add the dry mixture to the creamed mixture in three additions, alternating with 240 grams of sour cream, beginning and ending with the dry ingredients.
Gently fold in 565 grams of well-drained crushed pineapple and 60 milliliters of pineapple juice.
Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 60-70 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack.

For the glaze, whisk together 120 grams of powdered sugar, 30-45 milliliters of pineapple juice, 14 grams of melted unsalted butter, and 1/2 teaspoon of vanilla extract until smooth.
Drizzle generously over the cooled cake before serving.

Serve with vanilla ice cream for an extra treat. Can be made ahead of time and retains flavor and texture well.

Keyword Baking, Dessert Recipe, Pineapple Cake, Pound Cake, Tropical Dessert