Description
This Moist Pineapple Glazed Pound Cake is a tropical spin on a classic dessert. Dense, buttery, and ultra-moist from crushed pineapple and sour cream, this easy pineapple pound cake is topped with a sweet, tangy pineapple glaze that makes every slice irresistible. Perfect for brunch, potlucks, holidays, or a comforting treat at home—this cake is sunshine in every bite!
Ingredients
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 the Pineapple Glaze
- Powdered sugar
- Pineapple juice
- Vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf or bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Mix in crushed pineapple and sour cream or yogurt until smooth.
- Gradually add dry ingredients and stir until just combined.
- Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools slightly, whisk together powdered sugar and pineapple juice to make the glaze.
- Drizzle glaze over the cooled cake and let it set before slicing.
Notes
- Add shredded coconut or chopped nuts to the batter for texture.
- Swap half the pineapple juice in the glaze with orange juice for a citrus twist.
- Add rum or coconut extract to the batter for extra tropical flavor.
- Use pineapple tidbits for a chunkier texture.
- Substitute some of the butter with Greek yogurt for a lighter version.
- Bake in loaf pans or mini pans—adjust baking time as needed.