Pineapple Pound Cake with Pineapple Glaze

This Pineapple Pound Cake is a moist, rich, and buttery cake with the tropical sweetness of pineapple baked right in. It’s the perfect dessert for summer gatherings, holiday tables, or anytime you want a treat that feels sunny and refreshing. Topped with a luscious pineapple glaze, every slice is soft, flavorful, and irresistible.

Ingredients

For the Cake:

1 cup unsalted butter, softened

½ cup vegetable oil

2 ¾ cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup crushed pineapple (drained slightly, but not completely dry – you want some juice left for flavor)

½ cup sour cream or buttermilk

1 tablespoon vanilla extract

1 teaspoon pineapple extract (optional, but adds extra tropical flavor)

For the Pineapple Glaze:

1 ½ cups powdered sugar

2–3 tablespoons pineapple juice (use from the canned pineapple or fresh if you have it)

½ teaspoon vanilla extract or pineapple extract

Pinch of salt

Instructions

Step 1 – Prepare the Pan and Oven

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a Bundt pan or tube pan generously to prevent sticking. You can also use a baking spray with flour for convenience.

Step 2 – Make the Batter

1. In a large mixing bowl, cream together the butter, vegetable oil, and sugar until the mixture is light and fluffy. This usually takes about 5 minutes with an electric mixer on medium speed. Proper creaming ensures a tender cake.
2. Add the eggs one at a time, beating well after each addition. This helps incorporate air into the batter and gives the cake structure.

Step 3 – Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4 – Combine Pineapple Mixture

1. In another small bowl, stir together the crushed pineapple, sour cream (or buttermilk), vanilla extract, and pineapple extract if using. This mixture will add moisture and a rich tropical flavor to the cake.

Step 5 – Bring the Batter Together

1. Add the dry ingredients and the pineapple mixture alternately into the creamed butter mixture, starting and ending with the flour. (Flour → Pineapple mix → Flour → Pineapple mix → Flour).
2. Mix only until just combined – avoid overmixing to keep the cake tender.

Step 6 – Bake

1. Pour the batter into the prepared Bundt or tube pan. Smooth the top with a spatula.
2. Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove from the oven and allow the cake to cool in the pan for 15 minutes before transferring it onto a wire rack to cool completely.

Pineapple Glaze

1. In a medium bowl, whisk together the powdered sugar, pineapple juice, extract, and pinch of salt until smooth.
2. Adjust consistency by adding more powdered sugar for thickness or more juice for a thinner glaze.
3. Drizzle the glaze generously over the cooled cake, letting it drip down the sides for a beautiful finish.

Tips for Success

Use room-temperature ingredients for better mixing and a smoother batter.

Don’t over-drain the pineapple – a little juice adds extra moisture and flavor.

Always cool the cake completely before glazing, or the glaze will melt and soak in too much.

For an extra decorative touch, garnish the cake with toasted coconut flakes or fresh pineapple chunks after glazing.

Serving Ideas

This cake is perfect as:

A holiday dessert – tropical flavor with a festive twist.

A brunch treat alongside coffee or tea.

A summer party centerpiece – refreshing, sweet, and light.

Final Thoughts

This Pineapple Pound Cake with Pineapple Glaze is the ultimate tropical dessert – soft, buttery, and bursting with fruity sweetness. The rich texture of pound cake combined with the bright glaze makes it a crowd-pleaser that works year-round. Bake it once, and it will quickly become one of your most requested recipes!