The Pineapple Pound Cake is a true Southern classic — a dessert that combines the comforting richness of traditional pound cake with the refreshing sweetness of tropical pineapple. Every bite delivers a soft, buttery crumb infused with fruity undertones and finished with a glossy pineapple glaze that adds just the right touch of sweetness.
This cake is perfect for any season — whether you serve it at a summer picnic, a festive holiday table, or as a weekend treat with coffee. Its secret lies in the crushed pineapple, which adds incredible moisture and a burst of tropical flavor to every slice.
Originating from the old-fashioned pound cake recipe that called for a pound each of butter, sugar, eggs, and flour, this modern version adds a sunny twist by incorporating fruit, flavor extracts, and sour cream for extra richness. The result? A cake that’s dense yet tender, sweet yet balanced — and absolutely unforgettable.
Why You’ll Love This Pineapple Pound Cake
A Moist, Buttery Texture
The combination of butter, sour cream, and pineapple keeps the cake ultra-moist without being heavy.
Simple, Elegant Flavor
The mild sweetness of pineapple blends beautifully with the buttery base and subtle vanilla and almond extracts.
Perfect for Any Occasion
Whether it’s a potluck, brunch, birthday, or casual tea-time dessert, this cake never fails to impress.
Easy to Make
With simple pantry ingredients and clear steps, even beginner bakers can create bakery-level results at home.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional for extra flavor)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1 can (20 oz) crushed pineapple, well-drained
- ¼ cup pineapple juice (reserved from the can or added separately)
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (adjust for desired consistency)
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Step-by-Step Preparation
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan generously, making sure every curve and crevice is coated to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale yellow. This step usually takes around 4–5 minutes and is essential for incorporating air into the batter, giving the cake its tender texture.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla and almond extracts. The batter should look smooth and glossy at this stage.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed, helping the cake rise uniformly.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix gently and avoid overmixing — this keeps the cake soft and fluffy.
Fold in the drained crushed pineapple and ¼ cup pineapple juice, stirring until evenly combined.
Step 6: Bake the Cake
Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter to release any trapped air bubbles.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If baking in smaller pans, check earlier to avoid overbaking.
Step 7: Cool and Add the Glaze
Allow the cake to cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth and pourable. Drizzle generously over the cooled cake.
Variations
Coconut Pineapple Pound Cake
Add ½ cup of sweetened shredded coconut to the batter for a tropical coconut flavor and a chewy texture.
Pineapple Upside-Down Pound Cake
Layer pineapple rings and maraschino cherries at the bottom of the Bundt pan with a mix of melted butter and brown sugar before adding the batter. Once baked and inverted, you’ll have a stunning caramelized topping.
Pineapple Cream Cheese Pound Cake
For extra richness, replace ½ cup of butter with 4 oz of cream cheese. It gives a subtle tang and denser crumb.
Gluten-Free Version
Use a 1:1 gluten-free flour blend and ensure all ingredients are certified gluten-free.
Baking Tips
- Use Room Temperature Ingredients: Butter, eggs, and sour cream blend more easily and create a smoother batter.
- Don’t Overmix: Mix until ingredients are just combined to prevent a tough texture.
- Grease Thoroughly: Bundt pans, especially those with intricate designs, require extra care to prevent sticking.
- Drain the Pineapple: Too much liquid can make the cake soggy. Squeeze out excess juice before adding it.
- Use the Toothpick Test: Insert a toothpick in the center — if it comes out clean or with dry crumbs, the cake is done.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with pineapple wedges or fresh mint leaves for a tropical presentation.
- Pair with a cup of coffee, tea, or pineapple juice for a delightful afternoon treat.
- Drizzle with caramel or passionfruit syrup for a decadent dessert twist.
Storage and Reheating
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Keeps fresh for up to 7 days.
- In the Freezer: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before glazing.
- Reheating: Warm individual slices in the microwave for 10–15 seconds to restore their soft texture.
Nutritional Information (Approx. per Slice)
- Calories: 420
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Sugars: 38g
- Sodium: 220mg
- Fiber: 1g
(Values may vary based on brands and portion sizes.)
FAQs
Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely chopped or crushed and drained thoroughly. Canned pineapple provides a more consistent texture and moisture level.
Can I substitute yogurt for sour cream?
Yes, plain Greek yogurt works perfectly as a substitute. It adds a similar tang and creaminess.
Why did my cake stick to the pan?
Bundt cakes tend to stick due to their dense texture. Use plenty of butter and flour (or baking spray with flour) and let the cake cool slightly before inverting.
How long will the cake stay fresh?
It stays moist and delicious for up to 3 days at room temperature or a week when refrigerated.
Can I make this in loaf pans instead of a Bundt pan?
Absolutely! Divide the batter into two loaf pans and reduce baking time to 45–55 minutes.
Can I add nuts to the batter?
Yes, chopped pecans or macadamia nuts add a delightful crunch and complement the tropical flavor beautifully.
Conclusion
Pineapple Pound Cake is more than just a dessert — it’s a celebration of flavor and nostalgia. With its rich, buttery base and refreshing pineapple twist, it bridges the gap between old-fashioned comfort and tropical delight. Each slice tells a story of warmth, hospitality, and home baking at its finest.