Pineapple Pound Cake

Juicy pineapples have always had a special place in my heart. But pound cake is another favorite dessert. So why not combine the two? I did, and it was mind-blowing. My family was equally excited, and the whole thing was gone before I got my third slice. So now, when the weather starts looking a little gloomy, I quickly throw this deliciousness together to brighten our day. Yellow is such a cheerful color, especially in a dessert.😉

Recipe Ingredients

How to Make Pineapple Pound Cake

Make the Batter

Dry Ingredients – Add the flour, baking powder, baking soda, and salt in a medium bowl, and mix until well combined. (Photo 1) Cream Butter and Sugar – Cream the butter and sugar on high in a stand mixer until it’s fluffy and looks white (5-7 minutes). (Photo 2) Add Eggs – Stir in the eggs, one at a time, beating the mixture well between each addition. (Photo 3) Sour Cream – Add the sour cream and mix well. (Photo 4) Mix Wet and Dry Ingredients – Next, add the dry ingredients, a third at a time. Mix until just combined, being careful not to overmix. (Photo 5) Flavor – Add the crushed pineapple and extracts, and gently fold them into the cake batter. Scrape down the sides of the mixing bowl. (Photos 6-7)

Bake the Cake

Pour the batter into the greased cake pan, and tap the pan on the work surface to eliminate large air bubbles. (Photo 8) Bake – 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. (Photo 9) 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. (Photos 10-11) Serve – Drizzle the pound cake with the glaze, slice, and enjoy! (Photo 12)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Pineapple pound cake (or any pound cake) is even better the next day. So go ahead and make it a day or two ahead. You can freeze it too.

Serving and Storage Instructions

The pineapple pound cake is delicious at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. To store leftover pineapple pound cake, keep it in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate it for a week or freeze it for three months.

What Goes With Pineapple Pound Cake

Pineapple pound cake is a fabulicious finish for slow cooker pork loin, oven-baked chicken breast, or Southern fried catfish. You can also top it with whipped cream, vanilla ice cream, or fruit salad.

More Pound Cake Recipes to Try

Conclusion

Pineapple pound cake is an amazing and easy recipe that will satisfy the whole family. What amazing, easy recipe would you like to try next? Follow me on Facebook for some delicious ideas! ❤️

Watch How to Make It