Moist, buttery, and bursting with pineapple flavor, this Pineapple Pound Cake is a tropical twist on a classic favorite. Perfect for dessert, brunch, or any gathering, it’s rich, flavorful, and topped with a sweet pineapple glaze that takes it to the next level.

Why You’ll Love This Recipe

Moist and Tender: The combination of butter, sour cream, and crushed pineapple keeps the cake perfectly soft.
Easy to Make: Simple ingredients and straightforward steps make it accessible for bakers of all levels.
Tropical Twist: The pineapple adds a bright, fruity flavor that pairs beautifully with the buttery cake.
Versatile Serving: Delicious on its own, with a cup of tea, or topped with ice cream for a decadent treat.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream (or plain yogurt)
1 cup crushed pineapple (drained, reserve juice)
2 tsp vanilla extract

For the Glaze

1 ½ cups powdered sugar
2–3 tbsp pineapple juice (from reserved can)
1 tbsp crushed pineapple (optional, for texture)

Step-by-Step Directions

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan. Set aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter with sugar until light and fluffy, about 3–4 minutes.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Mix Wet and Dry Ingredients

Add the dry ingredients alternately with the sour cream to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.

Step 6: Fold in Pineapple

Gently fold in the drained crushed pineapple.

Step 7: Bake the Cake

Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the Glaze

Whisk powdered sugar with pineapple juice until smooth. Add a spoonful of crushed pineapple if desired.

Step 10: Glaze and Serve

Drizzle the glaze over the cooled cake and let it set before slicing. Serve and enjoy!

Tips & Variations

Loaf Pan Option: This recipe works beautifully in a standard 9×5-inch loaf pan. Adjust baking time to 50–60 minutes.
Extra Moist Cake: Substitute half of the sour cream with full-fat Greek yogurt.
Toppings: Toasted coconut, chopped nuts, or fresh pineapple chunks make a lovely garnish.

Storage

Store tightly covered at room temperature for up to 3 days.
Refrigerate for up to 5 days, covered.
Freeze the cake (sliced or whole) for up to 2 months; thaw before glazing.

Final Thoughts

This Pineapple Pound Cake is simple, tropical, and perfect for any occasion. With its soft, buttery crumb and sweet pineapple glaze, it’s a cake that’s as beautiful as it is delicious. Slice it for brunch, dessert, or even a mid-day treat — you’ll love every bite!