Pineapple Pound Cake

Moist, buttery, and exploding with sweet pineapple and sour cream! This easy-to-make, pleasantly dense pound cake will transport you to a faraway island. Southern comfort with a tropical twist.

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 833kcal

Author Imma

Ingredients

The Pineapple Pound Cake

2½ cups (300g) all-purpose flour
1 teaspoon (5g) baking powder
½ teaspoon (3g) baking soda
1 teaspoon (7g) salt
1¼ cups (283g) unsalted butter, softened
1¾ cups (350g) sugar
5 large eggs, room temperature
½ cup (120ml) sour cream, room temperature
¾ cup (175ml) crushed pineapple, drained (reserve the juice for the glaze)
1 teaspoon (15ml) vanilla extract
1 teaspoon (15ml) pineapple extract

The Cream Cheese Glaze

4 ounces (113g) cream cheese, softened
2 cups (240g) confectioners' sugar
2 tablespoons (30ml) pineapple juice (reserved from the crushed pineapple)

Instructions

The Pound Cake

Preheat the oven to 300°F/150°C, grease a tube pan generously with cooking spray, and set aside.
Add the flour, baking powder, baking soda, and salt in a medium bowl, and mix until well combined.
Cream the butter and sugar on high in a stand mixer until it's fluffy and looks white (5-7 minutes).
Stir in the eggs, one at a time, beating the mixture well between each addition.
Add the sour cream and mix well.
Next, add the dry ingredients, a third at a time. Mix until just combined after each addition, being careful not to overmix.
Add the crushed pineapple and extracts, and gently fold them into the cake batter, scraping down the sides of the bowl.
Then pour the batter into the greased cake pan, and tap the pan on the work surface to eliminate large air bubbles.
Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 50-60 minutes or more.
Transfer to a wire rack and let it cool before slicing and serving.

The Pineapple Glaze

Whisk cream cheese, confectioner's sugar, and pineapple juice until thoroughly combined. Adjust the consistency with more sugar or juice to suit your preferences.

Notes

Bring all your ingredients to room temperature, especially the eggs and butter, for a tender crumb.
Avoid overmixing the batter, which can overdevelop the gluten and create a crumbly cake.
Drain the pineapple well to prevent excess moisture in the cake.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition