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Southern Pineapple Pound Cake Recipe

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★★★★★

4.6 from 130 reviews

This Southern Pineapple Pound Cake is a moist and flavorful dessert featuring a tender crumb infused with pineapple and vanilla extracts. Baked in a bundt pan, it combines the richness of butter and sour cream with the tropical sweetness of crushed pineapple. Topped with a luscious cream cheese glaze enhanced by pineapple bits, this cake offers a delightful balance of tangy and sweet, perfect for any occasion.

Ingredients

Scale

Cake Batter

  • 1 1/2 cup unsalted butter (softened, 3 sticks)
  • 2 1/2 cup granulated sugar
  • 1 tsp pineapple extract
  • 1 tsp pure vanilla extract
  • 5 large eggs (room temperature)
  • 1 cup crushed pineapple, drained (reserve juice to thin glaze)
  • 2/3 cup sour cream (or buttermilk)
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Cream Cheese Glaze

  • 4 oz cream cheese (softened)
  • 2 cup powdered sugar
  • 2 Tbsp crushed pineapple

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Generously butter and flour a standard bundt pan, or alternatively, spray it with baking spray. Set aside while you prepare the batter.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, combine the softened butter, granulated sugar, pineapple extract, and vanilla extract. Beat on medium-high speed for 2 to 3 minutes until the mixture is pale yellow and fluffy, ensuring a light cake texture.
  3. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. Pause periodically to scrape down the sides of the bowl to ensure even mixing.
  4. Mix Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt using a whisk. This helps distribute the leavening agents evenly.
  5. Combine Wet Ingredients: In another bowl, stir together the drained crushed pineapple and sour cream until well combined.
  6. Alternate Adding Dry and Wet Mixtures: Lower the mixer speed and gradually add the flour mixture alternately with the pineapple-sour cream mixture to the creamed ingredients. After all is incorporated, beat for an additional minute or just until fully combined to avoid overmixing.
  7. Fill Pan and Bake: Pour the batter evenly into the prepared bundt pan. Bake for 55 minutes, then cover the top loosely with aluminum foil and bake for an additional 20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with slightly moist crumbs.
  8. Cool Cake: Allow the cake to cool completely in the pan on a wire rack before removing and glazing.
  9. Prepare Glaze: Using a mixer, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until fully combined. Fold in the crushed pineapple by hand. If the glaze is too thick, thin it with the reserved pineapple juice until desired consistency is reached.
  10. Glaze Cake and Serve: Transfer the cooled cake to a serving platter. Drizzle or spread the cream cheese glaze evenly over the top. Store the cake chilled until ready to serve.

Notes

  • Ensure eggs and butter are at room temperature for easier mixing and better texture.
  • Do not overmix the batter once the flour is added to maintain a tender crumb.
  • Drain the pineapple well to prevent excess moisture in the batter, but reserve the juice for the glaze.
  • You can substitute buttermilk for sour cream if desired.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • For extra flavor, garnish with toasted coconut flakes or chopped nuts if preferred.
  • Store leftovers covered in the refrigerator; consume within 3-4 days for best freshness.

Keywords: pineapple pound cake, southern pound cake, cream cheese glaze, bundt cake, tropical cake, moist cake, pineapple dessert

Find it online: https://thefoodrecipe.com/southern-pineapple-pound-cake-recipe/