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Pineapple Pound Cake

A moist, tropical pound cake infused with sweet pineapple and topped with a tangy pineapple glaze. The perfect balance of buttery richness and refreshing fruit flavor makes this cake irresistible for any occasion.

  • Total Time: 1 hour 35 minutes (plus cooling time)
  • Yield: 12 servings 1x

Ingredients

Scale

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)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 can (20 oz) crushed pineapple, well-drained
  • 1/4 cup pineapple juice (reserved from can)

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons pineapple juice
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract

 

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10-inch Bundt or tube cake pan, making sure to coat all crevices to prevent sticking. This preparation step is crucial for easy removal of the finished cake.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow. This extended creaming process incorporates air into the batter, which contributes to the cake’s tender crumb and proper rise.
  3. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla and almond extracts until the mixture is smooth and creamy. The almond extract adds a subtle depth that complements the pineapple flavor beautifully.
  4. Mix Dry Ingredients Separately: In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the leavening agents are evenly distributed throughout the batter, resulting in consistent texture throughout the cake.
  5. Combine Wet and Dry Mixtures: Add the dry ingredients to the creamed mixture in alternating batches with the sour cream, beginning and ending with the dry ingredients. Mix just until combined, as overmixing can develop gluten and toughen the cake. Gently fold in the drained crushed pineapple and pineapple juice until evenly distributed throughout the batter.
  6. Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles. Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool and Glaze: Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely. While the cake cools, prepare the glaze by whisking together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth. Once the cake has cooled, drizzle the glaze generously over the top, allowing it to flow down the sides.

 

Notes

  • For the best flavor, use fresh pineapple juice instead of the canned juice if available.
  • If the cake browns too quickly during baking, tent it loosely with aluminum foil.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • The cake can be frozen (unglazed) for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
  • For added tropical flavor, consider adding 1/2 cup toasted coconut to the batter or as a garnish on top of the glaze.

 

  • Author: bestfeed
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Category: Desserts
  • Method: baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 42g
  • Sodium: 120mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 110mg

Find it online: https://bestfeed.us/pineapple-pound-cake/