Pineapple Pound Cake with Pineapple Glaze

Dish Snapshot

There’s something instantly comforting about a slice of pineapple pound cake: the warm, buttery aroma that fills the kitchen as it bakes, the first forkful that yields a tender, almost custardy crumb, and the delicate bright sweetness of pineapple that lifts the cake from rich to utterly irresistible. This Pineapple Pound Cake with Pineapple Glaze balances old-fashioned richness with a sunny tropical note — a cake that tastes like celebration and Sunday morning both.

Whether you’re welcoming guests, bringing a treat to a potluck, or craving a cozy afternoon pick-me-up, this cake fits. It’s ideal for festive brunches, summer barbecues, and holiday table rotation alike. If you want a crowd-pleaser that’s easily made ahead and looks impressive on a platter, this is it. For a glaze-focused pairing, consider a citrus Bundt counterpart such as the lemon bundt cake with glaze — a lovely contrast that inspired the bright finishing touch here: lemon bundt cake with glaze.

Nutrition Highlights

Estimated nutrition per serving (recipe yields 12 slices). Values are approximate and calculated from standard ingredient profiles using USDA FoodData Central nutrient data and typical commercial ingredient labels. For individualized medical or dietary advice, consult a healthcare professional.

• Calories: ~487 kcal
• Protein: ~5.3 g
• Carbohydrates: ~74 g (of which sugars ~45 g)
• Fat: ~19.6 g (saturated fat ~11–12 g)
• Fiber: ~1.5 g
• Sodium: ~140 mg

Notes: These figures are estimates for one of 12 slices and include the sugar-based glaze. Values will vary with exact brands, how well the pineapple is drained, and portion size. USDA FoodData Central and governmental nutrition guidelines were used for macronutrient profiles and reference values.

Why You’ll Love It

• Flavor & Texture Highlights: The dense, buttery crumb of a traditional pound cake is elevated by bursts of juicy pineapple and a gleaming glaze that soaks in slightly, adding moisture and a bright finish.
• Ease & Reliability: This is a straightforward, largely hands-off recipe once batter is mixed — perfect for home bakers who want a big payoff without specialty techniques.
• Social & Seasonal Appeal: Its sunny flavor is ideal for spring and summer gatherings, but the cozy, comforting richness also makes it welcome at holiday tables. It’s the kind of cake that sparks compliments and requests for the recipe.

Step-by-Step Instructions

Ingredients

• 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 (room temperature)
• 1 1/2 cups powdered sugar (for glaze)
• 2–3 tbsp reserved pineapple juice (for glaze)
• Optional: 1 tbsp melted butter for richness
• Optional: 1/4 tsp pineapple or vanilla extract for a flavor boost

Substitutions and notes:

• Sour cream can be swapped with full-fat Greek yogurt for a tangier profile.
• For a lighter sugar profile, reduce granulated sugar by up to 1/4 cup but expect a denser crumb and less caramelization.
• If pineapple extract isn’t available, use an extra 1/2 tsp vanilla and emphasize the pineapple pieces.
• For dairy-free: use plant-based butter and a dairy-free yogurt in place of sour cream (this will change texture slightly).

Directions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt or tube pan thoroughly.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt until evenly combined. Set aside.
3. In the bowl of a stand mixer (or with a hand mixer), cream together 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy, about 3–5 minutes. Scrape sides as needed.
4. Add 4 large eggs one at a time, mixing well after each addition so the batter stays emulsified. Stir in 1 tsp vanilla extract and 1 tsp pineapple extract (if using).
5. With the mixer on low, add the dry ingredients in three parts alternately with 1/2 cup room-temperature sour cream, beginning and ending with the dry mix. Mix just until combined — avoid overmixing.
6. Gently fold in 1 cup drained crushed pineapple with a spatula so the fruit is evenly distributed without deflating the batter.
7. Pour batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.
8. Bake at 325°F (165°C) for 75–85 minutes, or until a long toothpick or skewer inserted into the thickest part comes out clean or with a few moist crumbs attached. If the top browns too quickly, tent loosely with foil for the last 20–25 minutes.
9. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Cooling fully prevents the glaze and crumb from sliding.
10. For the glaze: Whisk 1 1/2 cups powdered sugar with 2–3 tbsp reserved pineapple juice until smooth. Adjust the juice to reach a drizzleable consistency; add 1 tbsp melted butter or 1/4 tsp extract if desired for richness or depth.
11. Drizzle glaze over the cooled cake and allow to set before slicing.

Practical tips:

• Drain the crushed pineapple well — excess liquid thins the batter and can affect baking time. Press through a sieve or squeeze in a towel if needed.
• Use room-temperature eggs and sour cream for better emulsion and a consistent crumb.
• If your bundt has intricate ridges, brush with a little melted butter and dust with flour, tapping out excess before adding batter to ensure release.
• To ensure even bake, rotate the pan halfway through if your oven has hot spots.

(Note: For glaze inspiration and alternative approaches to fruit glazes, the apple pecan cake with caramel glaze technique can offer helpful ideas — see this example: apple pecan cake with caramel glaze.)

Best Pairings

• Simple and Classic: Serve slices plain or with a thin pat of softened butter for a true old-fashioned feel.
• Tea & Coffee: Pair with strong black tea, jasmine tea, or a lightly brewed coffee — the cake’s sweetness complements bold beverages.
• Scooped: Add a scoop of vanilla bean ice cream or lightly sweetened whipped cream for a dessert finish.
• Fresh Fruit: A few slices of fresh pineapple, berries, or toasted coconut on the side add color and texture.
• Boozy Touch: A dollop of rum-infused whipped cream or a drizzle of rum syrup for adult gatherings.

Keeping it Fresh

• Room temperature: Store the cake tightly covered (wrapped in plastic wrap or in an airtight cake keeper) for up to 2 days. Keep away from direct sunlight and heat.
• Refrigeration: Store in an airtight container for 4–5 days. Refrigerating helps if your home is warm, but allow slices to come to room temperature before serving for best texture.
• Freezer: Wrap tightly in plastic wrap and foil, or slice and freeze between parchment layers in a sealed container for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature.

Chef’s Advice

• Texture tip: The key to an ideal pound cake crumb is controlled mixing — cream the butter and sugar thoroughly but fold in flour gently once liquid ingredients are combined. Overworking develops gluten and yields chewiness.
• Don’t skip resting in the pan: Allowing the cake to set for 10–20 minutes before unmolding prevents tearing and preserves its smooth surface for glazing.
• Even browning: If the top is browning faster than the center cooks, tent with foil to prevent over-browning while the interior finishes.
• Pan choice: A heavy, light-colored Bundt pan distributes heat more evenly and reduces the risk of burning. Nonstick pans help with release but still grease well.

Creative Twists

• Coconut-Pineapple “Piña Colada” Pound Cake: Fold 1/2 cup shredded sweetened coconut into the batter and use a glaze with a splash of cream of coconut; sprinkle toasted coconut on top.
• Rum-Soaked Pineapple Glaze: Add 1–2 tbsp dark rum to the reserved pineapple juice glaze for a deeper, boozy note (omit or reduce for family-friendly versions).
• Gluten-Free Version: Substitute a high-quality 1:1 gluten-free flour blend (that includes xanthan gum) and add 1–2 tbsp extra sour cream or Greek yogurt to maintain moisture. Bake and check doneness — GF flours sometimes require slightly different timing.
• Vegan Option: Replace eggs with flax “eggs” (4 tbsp flaxseed meal + 12 tbsp water, chilled until gelled), use a plant-based butter, and swap sour cream for coconut yogurt. Expect a slightly different crumb and color.

Recipe Q&A

Q: Can I use fresh pineapple instead of canned crushed pineapple?
A: Yes — finely chop fresh pineapple and drain or pat dry well. Fresh adds brightness but may increase moisture, so be diligent about draining.

Q: My cake is moist in the middle but darker on top — what went wrong?
A: Likely oven temperature or pan position. Use an oven thermometer, bake on the middle rack, and tent with foil partway through if the top is browning too quickly.

Q: Can I halve the recipe or bake in two loaf pans?
A: Yes. Halve ingredients for smaller yield. For loaf pans, bake at 325°F but check doneness earlier (approx. 55–65 minutes) as pans bake quicker than a Bundt.

Q: How can I reduce sugar without ruining structure?
A: Reduce granulated sugar by up to 1/4 cup and consider using slightly less glaze. Sugar affects texture and browning; significant reductions will change crumb and tenderness.

Q: Leftover ideas — how to reuse stale slices?
A: Transform into French toast, cake trifle with whipped cream and berries, or crumble over yogurt for a crunchy topping.

Conclusion

If you want a show-stopping but comforting cake that blends buttery, tender crumb with bright pineapple flavor, this Pineapple Pound Cake with Pineapple Glaze is a winner. It’s versatile, reliable, and perfect for sharing — whether you’re serving it at a backyard brunch or baking for a special occasion. For more inspiration and variations that emphasize tropical and Southern-style approaches, check these thoughtfully developed recipes: Southern Pineapple Pound Cake With Pineapple Glaze – An Alli Event, Next-Level Pineapple Pound Cake Recipe – Grandbaby Cakes, and two step pineapple pound cake – Call Me PMc.

If you try this recipe, please share a photo and let me know which variation you loved most — it’s the best part of baking for others.