Moist Pineapple Pound Cake

Oh, let me tell you about my favorite tropical escape - this pineapple pound cake! One bite of this moist, buttery beauty and you'll swear you're on a sunny beach. The secret? That glorious canned pineapple (yes, canned!) that keeps every slice tender and bursting with sweet-tart flavor. I first made this for my niece's luau-themed birthday, and now it's become our family's go-to when we need a little sunshine in our lives.

This isn't just any pound cake - it's like your classic pound cake took a vacation to Hawaii and came back with the best souvenir. The pineapple juice in both the batter and glaze gives it this incredible moisture that lasts for days. Trust me, once you try this recipe, you'll understand why my family begs me to make it for every potluck and holiday gathering!

Why You'll Love This Pineapple Pound Cake

This isn't your grandma's dry pound cake - though she'd probably steal the recipe after one bite! Here's what makes my pineapple pound cake special:

• Moist for days: Thanks to that magical pineapple juice and sour cream combo that keeps every slice tender
• Foolproof baking: Even my kitchen-disaster sister can't mess this one up
• Tropical vacation in every bite: The sweet-tart pineapple flavor transports you somewhere warmer
• Crowd favorite: I've yet to meet someone who doesn't go back for seconds (or thirds!)

Perfect Texture Every Time

The sour cream adds richness while the pineapple keeps things light - it's the Goldilocks of pound cakes! Not too dense, not too airy, just perfectly moist without ever getting soggy. That little bit of reserved pineapple juice works overtime to create the most tender crumb you've ever sunk your teeth into.

Ingredients for Pineapple Pound Cake

Okay, let's gather our tropical treasure trove! I've learned through trial and error that exact measurements matter here - this isn't the time for eyeballing. Here's everything you'll need (and why each ingredient matters):

• For the Cake:
• 1 cup (2 sticks) unsalted butter, softened - this is the foundation, so splurge on the good stuff!
• 2 cups granulated sugar - I know it seems like a lot, but trust me, it balances the pineapple's tartness
• 4 large eggs - room temperature is key for smooth mixing
• 1 teaspoon vanilla extract - the flavor booster we all love
• 1 teaspoon almond extract (optional) - my secret weapon for extra depth
• 3 cups all-purpose flour - scooped and leveled, please - no packed flour here
• ½ teaspoon baking powder - just enough lift without making it cakey
• ½ teaspoon salt - balances all that sweetness
• 1 cup sour cream - the moisture miracle worker
• 1 can (20 oz) crushed pineapple, well-drained - save that juice, we'll use it!
• ¼ cup pineapple juice (reserved from can) - liquid gold for flavor and moisture

• For the Glaze:
• 1 cup powdered sugar - sifted to avoid lumps
• 2-3 tablespoons pineapple juice - start with 2, add more as needed
• 1 tablespoon melted butter - gives the glaze that luxurious sheen
• ½ teaspoon vanilla extract - ties it all together

Pro tip: Set everything out about an hour before baking - room temperature ingredients blend so much better! And don't you dare throw out that pineapple juice after draining - we're using every last drop of that tropical goodness.

Equipment You'll Need

Don't worry - you won't need any fancy gadgets for this pineapple pound cake! Here's my trusty toolkit:

• 10-cup Bundt pan: That beautiful fluted design makes the cake look fancy with zero effort
• Electric mixer: A hand mixer works great if you don't have a stand mixer
• Mixing bowls: One large, one medium - nothing special
• Spatula: For scraping every last bit of batter into the pan

That's it! No special equipment required - just the basics every baker should have. Now let's get mixing!

How to Make Pineapple Pound Cake

Alright, let's dive into the good stuff - turning these simple ingredients into a tropical masterpiece! Follow these steps, and you'll have the most amazing pineapple pound cake that'll make your kitchen smell like paradise.

Preparing the Batter

1. Preheat and prep: Start by heating your oven to 325°F (165°C). Grease that Bundt pan really well - I like using butter and a light dusting of flour to ensure easy release later.
2. Cream the dream team: In your large bowl, beat the softened butter and sugar together for a good 3-4 minutes until it's light and fluffy. This is where the magic starts - don't rush it! The mixture should look almost white and be super creamy.
3. Eggcellent additions: Add the eggs one at a time, beating well after each one. I crack mine into a separate bowl first to avoid shell surprises. Mix in the vanilla and almond extract (if using) until just combined.
4. Dry meets wet: In another bowl, whisk together your flour, baking powder, and salt. Now here's the trick - alternate adding the dry ingredients and sour cream to the butter mixture. Start and end with the flour (I do 3 additions of flour, 2 of sour cream). Mix until JUST combined after each addition - overmixing is the enemy of tender pound cake!
5. Pineapple party: Gently fold in the drained crushed pineapple and that precious ¼ cup of reserved juice. The batter will be thick but should fall slowly from the spatula - if it seems too stiff, add another tablespoon of pineapple juice.

Baking and Glazing Tips

6. Bake with patience: Spoon the batter into your prepared pan and smooth the top. Bake for about 60 minutes - but start checking at 50. The cake is done when a toothpick comes out with a few moist crumbs (not wet batter) and the top springs back when lightly pressed.
7. Cool it right: Let the cake cool in the pan for exactly 10 minutes - no more, no less! Then carefully invert it onto a wire rack. If it sticks, run a thin knife around the edges first. Let it cool completely before glazing - about 1-2 hours.
8. Glaze game: For the glaze, whisk together powdered sugar, 2 tablespoons pineapple juice, melted butter, and vanilla. Want it thinner? Add more juice ½ teaspoon at a time. Too thin? More powdered sugar. Drizzle it over the cooled cake - I like to do this with the cake still on the rack over a baking sheet for easy cleanup.

There you have it - your ticket to pineapple pound cake heaven! The hardest part? Waiting for it to cool before slicing. But trust me, that first bite of the moist, tropical-flavored cake with that sweet glaze will be worth every minute.

Ingredient Notes & Substitutions

Okay, let's talk ingredients - because I know you might not have everything on hand! First, that almond extract? Totally optional. It adds a lovely depth, but if you don't have it or don't like the flavor, just skip it. Your cake will still be amazing.

Out of sour cream? Plain Greek yogurt works beautifully as a substitute - same tang, same moisture magic. And about that pineapple - I swear by canned crushed pineapple here. Fresh pineapple contains enzymes that can break down the gluten, leading to a weird texture. But if you're dead set on fresh, just briefly simmer it first to deactivate those enzymes. You can learn more about the science behind baking here.

One non-negotiable? The butter. Margarine or oil just won't give you that classic pound cake richness. Trust me on this - splurge on the good butter!

Serving and Storing Pineapple Pound Cake

Here's the best part - serving this beauty! I love slicing it while still slightly warm so the glaze melts into those golden crevices. But room temperature works too - the flavors actually develop more as it sits. My family fights over the end pieces with that extra-crispy crust!

Store any leftovers (ha!) in an airtight container at room temperature for up to 3 days. The pineapple keeps it surprisingly moist - no refrigeration needed. Pro tip: If it lasts til day 2, toast your slice lightly and top with whipped cream for breakfast. I won't tell!

Pineapple Pound Cake FAQs

I've gotten so many questions about this recipe over the years - let me share the secrets I've learned through (sometimes hilarious) trial and error!

Can I use fresh pineapple instead of canned?

Oh honey, I made this mistake once - never again! Fresh pineapple has enzymes that break down gluten, leaving you with a weirdly mushy texture. If you're set on fresh, simmer those chunks for 5-10 minutes first to neutralize the enzymes. But honestly? Canned crushed pineapple works better every time - plus it's way easier!

Why did my cake sink in the middle?

Been there! Usually it's one of three things: 1) You opened the oven door too early (wait at least 45 minutes!), 2) The batter was overmixed (stop as soon as ingredients combine), or 3) Your baking powder might be old. Test it by mixing ½ teaspoon with hot water - if it doesn't bubble, time for a new can!

Can I make this in loaf pans instead?

Absolutely! You'll need two 9x5-inch loaf pans. Fill them about ⅔ full and bake at the same temperature - start checking at 45 minutes. The smaller pans mean more crust (my favorite part!), just be sure to grease them really well.

How do I know when the cake is perfectly done?

Here's my foolproof test: First, the edges should pull slightly from the pan. Second, the top should spring back when gently pressed. Third (and most important), a toothpick should come out with moist crumbs - NOT clean (that means overbaked) or wet batter (needs more time). If in doubt, err on the side of underdone - it keeps baking as it cools!

Can I freeze pineapple pound cake?

You bet! Wrap unglazed cake tightly in plastic, then foil - it'll keep beautifully for 3 months. Thaw overnight in the fridge, then bring to room temp before glazing. The texture might be slightly denser, but still delicious - my freezer always has a backup cake for last-minute guests!

Nutritional Information

Now, I'll be honest with you - I'm much better at baking than I am at counting calories! Since we're dealing with real butter, eggs, and sugar here, this pineapple pound cake is definitely a treat-yourself kind of dessert. The nutritional values can vary quite a bit depending on the specific brands you use and how thick you slice it (no judgment here!).

What I can tell you is that each bite packs plenty of tropical flavor and joy - and sometimes that's the most important nourishment of all! If you're watching specific dietary needs, you might tweak ingredients like using a sugar substitute or low-fat sour cream, though I can't promise the exact same magical texture.

At the end of the day, this cake is about celebrating life's sweet moments - so enjoy every delicious bite!

Share Your Pineapple Pound Cake

Now it's your turn! I'd absolutely love to see how your pineapple pound cake turns out. Did you add any fun twists? Maybe some toasted coconut on top or a splash of rum in the glaze? Snap a photo and share it with me - nothing makes me happier than seeing your baking triumphs!

Leave a comment below telling me about your experience with the recipe. Was it your first time making a pound cake? Did your family go crazy for it like mine does? Your feedback helps me create even better recipes for everyone. And if you run into any questions along the way, I'm here to help troubleshoot! You can also find other delicious dessert recipes here.

Don't forget to rate the recipe too - those little stars mean the world to home bakers like us. Sharing is caring, so pin this pineapple pound cake recipe or send it to a friend who needs a little tropical sunshine in their life. Happy baking, my friend - I can't wait to hear about your delicious results!