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Pineapple Pound Cake with Pineapple Glaze

Pineapple Pound Cake with Pineapple Glaze

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Indulge in the tropical delight of Pineapple Pound Cake with Pineapple Glaze! This moist and rich cake combines the sweet and tangy flavors of pineapple, making it a perfect choice for celebrations, potlucks, or a cozy dessert at home. Topped with a luscious glaze made from fresh pineapple juice, this cake not only tastes divine but also looks stunning on any dessert table. With its easy-to-follow recipe, even novice bakers can create this crowd-pleaser effortlessly. Enjoy each slice that bursts with flavor and moisture—perfectly paired with fresh fruit, whipped cream, or your favorite ice cream!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp pineapple extract (optional, for extra flavor)
  • 1 cup crushed pineapple, drained (reserve juice for glaze)
  • 1/2 cup sour cream
  • 1 1/2 cups powdered sugar
  • 23 tbsp reserved pineapple juice
  • 1 tbsp melted butter (optional)
  • 1/4 tsp pineapple or vanilla extract (optional)

Instructions

  1. Preheat oven to 325°F (165°C) and grease a Bundt pan.
  2. Cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla and optional pineapple extract. In another bowl, whisk flour, baking powder, and salt.
  4. Gradually combine dry ingredients with the butter mixture, alternating with sour cream. Fold in crushed pineapple.
  5. Pour batter into the pan and smooth the top. Bake for 75-85 minutes until a toothpick comes out clean.
  6. Cool for 15 minutes before transferring to a wire rack.
  7. In a medium bowl, whisk together powdered sugar with 2 tablespoons of reserved pineapple juice for the glaze. Adjust consistency if needed.
  8. Once the cake has cooled completely, drizzle the glaze over it and allow to set for 10-15 minutes before serving.

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