Pineapple Pound Cake with Pineapple Glaze Recipe
This Pineapple Pound Cake is a moist and flavorful dessert that combines the tropical sweetness of crushed pineapple with a classic buttery pound cake base. Enhanced with a tender crumb from sour cream and a hint of vanilla and pineapple extracts, it bakes to golden perfection and is finished with a tangy pineapple glaze that adds a delightful sweetness and shine. Perfect for any occasion, this cake delivers a delicious tropical twist on a timeless treat.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 ¾ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, drained slightly (not dry)
- ½ cup sour cream or buttermilk
- 1 tbsp vanilla extract
- 1 tsp pineapple extract (optional)
Pineapple Glaze Ingredients
- 1½ cups powdered sugar
- 2–3 tbsp pineapple juice (from crushed pineapple or canned juice)
- ½ tsp vanilla or pineapple extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan thoroughly to ensure the cake doesn’t stick.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This should take about 5 minutes, which incorporates air and helps achieve a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. This step ensures the eggs are fully incorporated and the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Mix Wet Ingredients: In another bowl, combine the crushed pineapple (drained slightly), sour cream or buttermilk, vanilla extract, and optional pineapple extract. Mix well.
- Combine Ingredients: Alternately add the dry flour mixture and the pineapple mixture to the creamed butter and sugar batter, starting and ending with the flour mixture. Mix each addition just until incorporated. Overmixing can result in a dense cake.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 70 to 75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes after baking. Then carefully remove from the pan and transfer it to a wire rack to cool completely.
- Prepare Pineapple Glaze: In a bowl, whisk together the powdered sugar, 2 to 3 tablespoons of pineapple juice, vanilla or pineapple extract, and a pinch of salt until the glaze is smooth with no lumps.
- Glaze the Cake: Once the cake has cooled completely, drizzle the pineapple glaze generously over the top. Let the glaze set before serving.
Notes
- Ensure eggs are at room temperature for better incorporation and a smoother batter.
- Do not over-drain the pineapple; a little moisture helps keep the cake moist.
- Use sour cream or buttermilk for added moisture and tenderness; both work equally well.
- Alternating the flour and wet ingredients when mixing helps prevent overmixing and keeps the cake tender.
- Check doneness by inserting a toothpick near the center; it should come out clean or with a few moist crumbs, but no wet batter.
- Allow the cake to cool completely before glazing to ensure the glaze sets nicely and doesn’t melt off.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: pineapple pound cake, pineapple cake, moist pound cake, tropical pound cake, pineapple glaze, Bundt cake, dessert, cake recipe
