Pineapple Pound Cake

5 from 11 votes

Pineapple Pound Cake is buttery cake with a tropical twist. Crushed pineapple gets added to a thick batter to make the most moist and rich cake. Drizzle on the brown sugar sauce and cream cheese glaze for the final touch.

Prep Time20

Cook Time1

Cool Down15

Total Time1 35

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 713kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For Cake Batter

1 1/2 cups (187 grams) all-purpose flour
1/2 teaspoon salt
1/2 cup (120 grams) sour cream at room temperature
2 teaspoons vanilla extract
14 tablespoons (196 grams) unsalted butter at room temperature, plus more for pan
1 1/4 cups (250 grams) granulated sugar
1 teaspoon baking powder
3 large eggs at room temperature
1 large egg yolk
1/4 cup crushed pineapple canned, very well drained retain juices

For Brown Sugar Glaze

1/3 cup pineapple juice
1/2 cup brown sugar

For Cream Cheese Glaze

4 ounces cream cheese softened to room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons pineapple juice

Instructions

Move one of the racks to third spot from the top. Preheat the oven to 350°F. Generously butter a 9x5 inch loaf pan. Make sure to drain the pineapple over a fine mesh strainer and squeeze out any excess moisture.
In a large mixing bowl, whisk together the flour and salt. Set aside.
In a small bowl, stir together the sour cream with the vanilla extract until smooth. Set aside.
In the bowl of a stand mixer, beat the butter, sugar, and baking powder on medium-high speed for 6-8 minutes to get it nice and fluffy. If you need to, scrape down the bowl to get any unmixed butter.
Over medium speed, add in eggs one at a time, stopping to scrape the bowl and beaters after each addition until completely incorporated, but being careful not to over beat the batter.
Add in the half of the sour cream and vanilla mixture and mix over medium low speed for 15 seconds. Then add in half of the flour mixture and mix for 15 seconds. Add the rest of the sour cream, beat for 15 seconds and the rest of the flour, beat for 15 seconds.
Scrape down the bowl and add in the pineapple, stir it a couple times by hand until everything is incorporated.
Pour the batter into the prepared loaf pan. Tap a couple times to release air bubbles then smooth the top with an offset spatula. To ensure the pound cake splits in the middle, wet a butter knife and make an inch deep cut into the cake down the length keeping a 1/2-inch on each end.
Place cake into pre-heated oven and bake for 60-70 minutes. Check cake through baking, before cake gets too brown, tent aluminum foil over the top. The cake will rise and split. Cake is done when a toothpick stuck in the center of the cake comes out with a few moist crumbs.
Remove cake from oven and allow to cool in the pan for 10 minutes. Let cake cool completely on a wire rack before cutting.
While cake is cooling, add brown sugar and pineapple juice to a small microwave safe bowl. Heat for 15 seconds, then stir. Heat for an additional 15 seconds and stir until brown sugar is melted. Brush on warm cake.
Make the glaze by whipping softened cream cheese in a stand mixer or with a hand mixer until smooth. Beat in confectioners sugar, vanilla, and 3 tablespoons of pineapple juice. Add more pineapple juice until you reach desired consistency. Drizzle or pour over cake.
Cool completely before cutting the cake.

Notes

Room temperature ingredients. Be sure to use ingredients that are at room temperature. Pull out the butter, sour cream and eggs from the fridge in advance so that they will properly incorporate in the batter.

Butter pan. Make sure to butter the loaf pan really well to make sure the cake releases easily.

Don't over beat eggs. Add eggs in one at a time and be sure to beat each one until just mixed. You don't want to overheat the eggs.

Check baking powder. Make sure to check that your baking powder is still active by adding a pinch of it to a small amount of white vinegar.

Quality ingredients. Use quality ingredients for best results. Using good ingredients will give you the best tasting cake.

Canned crushed pineapple. Use canned pineapple instead of fresh pineapple. You may be tempted to use fresh fruit, but if you do it will have to be cooked and chopped finely to use in this cake.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition