Description
Pineapple Pound Cake with Pineapple Glaze is a delightful and moist dessert that brings a refreshing tropical twist to the classic pound cake. Bursting with the sweet flavor of crushed pineapple and topped with a glossy glaze, this cake is perfect for any occasion, from family gatherings to casual brunches. Its rich buttery taste and stunning presentation will impress your guests and leave them craving more. Simple to make, this recipe ensures that even novice bakers can confidently create this crowd-pleaser at home.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained (reserve juice for glaze)
- 1/2 cup sour cream (room temperature)
- 1 1/2 cups powdered sugar
- 2–3 tbsp reserved pineapple juice
Instructions
- Preheat your oven to 325F (165C). Grease and flour a Bundt or tube pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the butter mixture alternately with sour cream.
- Gently fold in the drained crushed pineapple.
- Pour the batter into the prepared pan and bake for 75-85 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and reserved pineapple juice until smooth; adjust consistency as needed.
- Once cooled, drizzle glaze over the cake and let it set before serving.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 320
- Sugar: 30g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg