The Pineapple Pound Cake is the tropical cousin of the traditional pound cake. While a classic pound cake can sometimes be a bit dry, the addition of pineapple makes this version incredibly moist, dense, and “crumbly” in all the right ways.
The key to a professional-grade version is managing the moisture so the cake doesn’t become soggy.
🕒 Prep & Cook Time
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Prep time: 20 minutes
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Cook time: 60–70 minutes
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Total time: ~1 hour 30 minutes
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Yield: 1 large Bundt cake (12–15 servings)
🍳 Equipment Needed
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10-12 Cup Bundt Pan: Essential for that classic pound cake look.
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Stand Mixer or Hand Mixer: You need high power to cream the butter and sugar properly.
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Fine Mesh Strainer: To drain the pineapple (the most important step!).
🛒 Ingredients
| Component | Ingredients |
| The Batter | 1 cup Unsalted Butter (softened), 2 ½ cups Granulated Sugar, 6 Large Eggs (room temp), 3 cups All-Purpose Flour, ½ tsp Baking Soda, ½ tsp Salt, 1 cup Sour Cream. |
| The Fruit | 1 can (20 oz) Crushed Pineapple, drained very well. |
| The Aromatics | 2 tsp Vanilla Extract, 1 tsp Pineapple Extract (optional for extra punch). |
| The Glaze | 1 ½ cups Powdered Sugar, 2-3 tbsp Reserved Pineapple Juice. |
🛠️ Step-by-Step Instructions
1. The Prep
Preheat your oven to 325°F (165°C). Grease and flour your Bundt pan generously.
Critical Step: Drain the crushed pineapple in a strainer and press down with a spoon to get out as much juice as possible. Reserve the juice for the glaze!
2. Creaming the Base
In a large bowl, beat the butter and sugar together on high speed for at least 5 minutes until light and fluffy. This incorporates air, which is the only thing that keeps a heavy pound cake from becoming a brick.
3. Add Eggs & Sour Cream
Add eggs one at a time, beating well after each. Mix in the vanilla and sour cream.
4. Dry Ingredients & Pineapple
Slowly add the flour, baking soda, and salt. Mix until just combined. Finally, fold in the drained crushed pineapple by hand with a spatula.
5. Bake
Pour into the prepared pan and bake for 60 to 70 minutes. A skewer inserted should come out clean. Let it cool in the pan for 15 minutes before flipping it onto a wire rack.
📊 Ingredient Notes
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Sour Cream: This provides the fat and acidity needed to react with the baking soda, ensuring a tender “melt-in-your-mouth” texture.
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Room Temp Eggs: Cold eggs can “curdle” the creamed butter. If you forgot to take them out, soak them in warm water for 5 minutes.
💡 Tips and Variations
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The Glaze: Whisk the powdered sugar with the reserved pineapple juice until it’s thick but pourable. Drizzle over the cake while it’s still slightly warm so it soaks in a bit.
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Upside-Down Style: For a visual “wow,” place pineapple rings and maraschino cherries in the bottom of the Bundt pan before pouring in the batter.
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Storage: This cake actually tastes better the second day! Wrap it tightly in plastic wrap; the moisture from the pineapple will distribute even further.