Moist Pineapple Glazed Pound Cake

This Moist Pineapple Glazed Pound Cake is a tropical twist on a classic dessert. Dense, buttery, and infused with sweet pineapple flavor, this pound cake is perfect for brunches, potlucks, or simply treating myself to something sweet. A pineapple glaze drizzled on top adds just the right amount of tangy sweetness to every bite.

Why You’ll Love This Recipe

I love this pineapple pound cake because it’s simple to make but delivers big flavor. The crushed pineapple keeps the crumb moist and tender, and the buttery base gives it that classic pound cake richness I can’t resist. It’s the kind of dessert that tastes even better the next day, and it pairs beautifully with whipped cream or a scoop of vanilla ice cream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Crushed pineapple (with juice)
• Sour cream or plain Greek yogurt (for extra moisture)

For the pineapple glaze:

• Powdered sugar
• Pineapple juice
• Vanilla extract (optional)

directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan or bundt pan.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the butter and sugar until light and fluffy.

4. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

5. I mix in the crushed pineapple and sour cream until well combined.

6. I gradually add the dry ingredients to the wet mixture and stir until smooth.

7. I pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cake cools, I whisk together powdered sugar and pineapple juice to make the glaze.

9. Once the cake is slightly cooled, I drizzle the glaze over the top and let it set before slicing.

Servings and timing

This recipe serves about 10–12 slices and takes 20 minutes to prepare, plus 55–65 minutes of baking time. It’s ready in under 1.5 hours and can be made a day ahead for even better flavor.

Variations

• I sometimes add shredded coconut or chopped nuts to the batter for extra texture.

• For a citrus twist, I replace half the pineapple juice in the glaze with orange juice.

• A bit of rum extract or coconut extract in the batter adds a fun island-inspired flavor.

• If I want a lighter version, I swap out some butter for Greek yogurt.

• I’ve also used pineapple tidbits in place of crushed pineapple for a chunkier texture.

storage/reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days. To freeze, I wrap individual slices tightly and store them for up to 2 months. I let it thaw at room temperature or microwave a slice for about 20 seconds to warm it up.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple before. I just make sure to include some of the juice or add a splash of pineapple juice to keep the cake moist.

Do I need to use a bundt pan?

No, I often bake this in a loaf pan or even divide the batter between two smaller pans. Just adjust the baking time as needed.

How do I keep the cake from being dry?

Using crushed pineapple with juice and adding sour cream helps keep the cake extra moist. I also avoid overbaking—once a toothpick comes out clean, it’s done.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free baking flour substitute with great results. The texture stays dense and rich, just like the original.

Is the glaze necessary?

It’s optional, but I highly recommend it. The pineapple glaze adds a burst of fruity sweetness that brings the whole cake together.

Conclusion

This Moist Pineapple Glazed Pound Cake is everything I love in a dessert—simple, flavorful, and full of nostalgic comfort. It’s buttery and rich with just the right amount of tropical sweetness. Whether I serve it at a gathering or keep it all to myself, it never lasts long once I slice it. A must-bake for any pineapple lover.