Pineapple Pound Cake with Pineapple Glaze
A Lush, Buttery Cake Bursting with Real Pineapple Flavor
When you’re craving a dessert that’s rich, moist, and dripping with tropical flavor, this Pineapple Pound Cake delivers in every bite. Made with real crushed pineapple, a hint of almond, and finished with a tangy, sweet pineapple glaze, this cake brings sunshine to your dessert table.
Whether you’re hosting a summer brunch, a holiday gathering, or just baking something special for yourself, this is the kind of crowd-pleasing recipe that tastes like a vacation in every bite.
❤️ Why I Love This Recipe
This cake is soft and buttery like a traditional pound cake, but the juicy bursts of pineapple take it to a whole new level. The crushed pineapple adds incredible moisture, while the glaze drips down the sides with fruity perfection.
Pair it with a light no-bake treat like Pumpkin Delight or serve it alongside Big Family Banana Pudding for a dessert spread that covers all your cravings.
🛒 Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream or buttermilk
- 1 cup crushed pineapple (drained, reserve juice)
- ½ cup pineapple chunks
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2 tbsp pineapple juice (from the reserved can or fresh)
- ½ cup finely chopped pineapple
- 1 tbsp butter
🔄 Ingredient Notes & Swaps
- Sour cream vs. buttermilk: Either keeps the crumb moist—use what you have.
- Crushed pineapple: Canned works beautifully, just be sure to drain and save that juice for the glaze.
- Almond extract: Optional, but gives the cake a lovely depth that complements the pineapple.
- Want more coconut vibes? Add a handful of shredded coconut to the batter and serve it next to Easy Coconut Macaroons.
👨🍳 How to Make Pineapple Pound Cake
1. Prep the Pan & Oven
Preheat oven to 325°F (163°C).
Grease and flour a Bundt or tube pan thoroughly.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy.
3. Add Eggs and Extracts
Add eggs one at a time, beating well after each.
Stir in vanilla and almond extract.
4. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternate Wet and Dry
Add dry ingredients to the creamed mixture alternately with the sour cream, beginning and ending with flour. Mix until just combined.
6. Add Pineapple
Gently fold in the crushed pineapple and pineapple chunks.
7. Bake
Pour the batter into your prepared pan.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
🍍 Make the Pineapple Glaze
In a small bowl, mix together:
- 1 cup powdered sugar
- 2 tbsp pineapple juice
- ½ cup finely chopped pineapple
- 1 tbsp butter
Warm gently to melt the butter and stir until smooth.
Drizzle over the cooled cake and let it run down the sides. 😍
🔥 Pro Tips for Cake Success
- Drain the pineapple well to avoid extra moisture in the batter.
- Use a light-colored pan to prevent over-browning.
- Don’t overmix once you add the flour—just enough to combine.
- Let the cake cool fully before glazing to avoid melting the sugar.
🍽️ What to Serve With It
- Serve chilled or at room temp for best flavor
- Pair with coffee or tropical tea
- Add to a dessert board with Chocolate Chip Cookie Dough Brownie Bombs
- Finish the meal with a slice and Grasshopper Pie for a color and flavor contrast
- Or offer it next to Pumpkin Delight for a bake/no-bake duo
🧊 Storage & Leftovers
- Store cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze unglazed slices tightly wrapped for up to 2 months—thaw and glaze later for fresh flavor.
🔗 More Recipes You’ll Love
- Big Family Banana Pudding
- Pumpkin Delight
- Chocolate Chip Cookie Dough Brownie Bombs
- Grasshopper Pie
- Easy Coconut Macaroons
✨ Final Thoughts
This Pineapple Pound Cake with juicy glaze is sunshine in dessert form—dense, moist, and absolutely packed with fruit flavor. Whether you’re baking it for a special occasion or slicing it up to freeze for later, this is one tropical treat you’ll come back to again and again.
👉 Love sunny, fruit-forward bakes like this? Subscribe to our newsletter for weekly recipes that bring brightness to your table! And if you bake it, tag @ChefManiac—we want to see your pineapple-perfect creation!
