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5 from 1 vote

Pineapple Pound Cake Recipe

By Britney
Prep: 30 minutes
Cook: 1 hour 30 minutes
Total: 2 hours
Servings: 15
sliced pineapple pound cake on a cake stand covered in a pineapple glaze and topped with crushed pineapples.
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Pineapple Pound Cake is sunshine in dessert form! It’s rich, buttery, and packed with sweet pineapple flavor in every bite. A pineapple cream cheese glaze tops the cake and adds just the right amount of sweetness!

Equipment

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Ingredients 

  • 1 1/2 cups Salted Butter
  • 8 oz Cream Cheese, (room temperature)
  • 3 1/2 cups Sugar
  • 6 large Eggs, (room temperature)
  • 1 tbsp Butter Vanilla Emulsion, (or vanilla extract)
  • 2 1/2 tsp Pineapple Emulsion, (optional, but highly recommended - you can also use pineapple extract)
  • 1/2 cup Heavy Cream, (cold)
  • 2 tbsp Sour Cream, (cold)
  • 3 1/2 cups Cake Flour, (sifted)
  • 1 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 20 oz Crushed Pineapples, (drained)

Cream Cheese Pineapple Glaze

  • 4 oz Cream Cheese, (room temperature)
  • 2 1/2 cups Powdered Sugar
  • 3 tbsp Pineapple Juice
  • 1/2 tsp Pineapple Emulsion, (or extract)
  • 2 tbsp Salted Butter, (melted)

Instructions 

  • Preheat the oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray. Set aside.
  • Place a fine mesh sieve on top of a large mixing bowl. Pour the canned crushed pineapples into the sieve and drain. Press a spoon gently to help remove the juice. Let it sit to drain off as much liquid as possible.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, cream cheese, and sugar on medium speed for 8-10 minutes, until lightened in color and fluffy. Scrape down the sides of the bowl with a rubber spatula and reduce speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next, about 10-15 seconds in between each addition. Add butter vanilla emulsion and pineapple emulsion and mix until combined, about 20 seconds.
  • In a medium mixing bowl, add cold heavy cream and sour cream. Use an electric mixer to mix until stiff peaks form, about 5 minutes. Set aside. 
  • In a separate bowl, sift flour, then combine flour, baking powder, and kosher salt. Whisk together, then add half of the flour to the wet ingredients, folding in with the rubber spatula. Then fold in the whipped cream and drained pineapples, until just combined, about 20 seconds, then fold the remainder of the flour mixture. Scrape down the sides and bottom of the bowl again, ensuring that all of the ingredients are fully incorporated and that the batter is smooth. Place back onto the stand mixer for about 10 seconds on medium speed just to ensure that the batter is smooth and everything is fully incorporated.
  • Pour cake batter into the prepared pan. Bake on the bottom rack of the oven for 1 hour and 35-45 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely. 
  • Now make the pineapple glaze - add cream cheese to a bowl and use an electric mixer to beat on medium speed for 30 seconds. Add in powdered sugar, pineapple emulsion, pineapple juice, and melted butter. Mix together until the the consistency of the glaze is achieved. Pour on top of the cooled pineapple cake. Top with more drained crushed pineapples and serve.

Notes

  • Cream the butter and sugar really well. Beat until pale and fluffy to trap air, which helps give your cake structure and lightness (even though it’s still dense like a pound cake should be).
  • Check for doneness in a few spots Pineapple makes this cake extra moist, so test it in multiple spots with a toothpick to make sure it’s fully baked.
  • Go with room temperature ingredients - this includes room temperature eggs, butter, and cream cheese. It allows everything to blend more evenly and help the batter emulsify for a smooth texture. However, the sour cream and heavy cream should be cold.
  • Drain the crushed pineapple well! Leaving residual pineapple juice will make the cake soggy/mushy. Yuck!
  • If you don't have a tube pan, you can split the batter amongst two 9x5 loaf pans or one loaf pan and a 12-cup bundt pan.

Nutrition

Calories: 582kcal, Carbohydrates: 75g, Protein: 8g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 409mg, Potassium: 140mg, Fiber: 1g, Sugar: 53g, Vitamin A: 1024IU, Vitamin C: 4mg, Calcium: 65mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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