Description
Whip up this delightful pineapple pound cake when craving something sweet and comforting from your kitchen. Tender crumb and tropical flavor make this classic dessert a crowd-pleasing treat your family will adore.
Ingredients
Scale
Main Ingredients:
- 1¼ cups unsalted butter
- 1¾ cups sugar
- 5 large eggs
- 2½ cups all-purpose flour
- ¾ cup crushed pineapple
- ½ cup sour cream
Supporting Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon pineapple extract
Glaze Ingredients:
- 4 ounces cream cheese
- 2 cups confectioners’ sugar
- 2 tablespoons pineapple juice
Instructions
- Warm your oven to 300°F and thoroughly coat a tube pan with butter or baking spray to prevent sticking.
- Whisk together 2½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a medium bowl until evenly combined.
- Using a stand mixer, cream 1¼ cups softened butter with 1¾ cups sugar for 6 minutes until the mixture becomes light and fluffy.
- Add 5 room temperature eggs one at a time, beating thoroughly after each addition to ensure smooth incorporation.
- Blend in ½ cup sour cream until the mixture looks creamy and uniform.
- Gradually add the dry flour mixture in three separate additions, mixing gently to avoid overworking the batter.
- Carefully fold in ¾ cup drained crushed pineapple, 1 teaspoon vanilla extract, and 1 teaspoon pineapple extract until just combined.
- Transfer the batter to the prepared tube pan, gently tapping the pan on the counter to eliminate any trapped air bubbles.
- Bake the cake at 300°F for 55 minutes, checking doneness with a toothpick inserted into the center.
- Remove the cake from the oven and let it cool completely on a wire rack before glazing.
- For the glaze, beat 4 ounces softened cream cheese with 2 cups confectioners’ sugar and 2 tablespoons reserved pineapple juice until smooth.
- Drizzle the cream cheese glaze over the cooled cake, allowing it to cascade down the sides naturally.
Notes
- Creaming butter and sugar thoroughly creates an incredibly light, tender cake texture.
- Drain pineapple completely to prevent excess moisture from making the cake dense or soggy.
- Room temperature ingredients blend more smoothly and help create a consistent cake batter.
- For a gluten-free version, swap traditional flour with a cup-for-cup gluten-free flour blend that includes xanthan gum.
- Prep Time: 15-20 minutes
- Cook Time: 50-60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 370 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg