Pineapple Pound Cake Recipe For Easter Day 2024

This recipe for Pineapple Pound Cake—which is luscious and flavorful—is so very rich and wonderful!  

– 3 sticks unsalted butter, softened (339g) – ▢3 cups white sugar (600g) – ▢5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes) – ▢3 cups All Purpose Flour (not self-rising) (375g) – ▢½ teaspoon baking powder (2g) – ▢½ teaspoon salt (3g) – ▢1 cup sour cream (242g) – ▢15.25 oz can of crushed pineapple, well drained. Reserve the juice for glaze. We do this with a strainer/sifter over a bowl. (We use about 1½ cups crushed, drained pineapple in the batter.) – ▢1 teaspoon vanilla extract (4g) PINEAPPLE SIMPLE SYRUP GLAZE – ▢⅓ cup reserved pineapple juice – ▢⅓ cup sugar (100g) SIMPLE WHITE GLAZE – ▢2 cup powdered sugar sifted – ▢3-4 Tablespoons pineapple juice (reserved from can). If adjust amount as needed for desired consistency – ▢pinch of salt – ▢1 teaspoon vanilla extract (4g)


A bundt pan should be greased and floured before baking at 325°F. Empty the crushed pineapple can into a strainer/sifter over a dish to drain.   

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Lightly squeeze crushed pineapple in sieve with a fork to release juice into basin. Keep pineapple and juice separate. Save.  

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Mix all-purpose flour, baking powder, and salt in a separate basin and set aside. In a stand mixer, use the paddle attachment to mix butter on medium speed until smooth.  

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Stir in the sugar on medium speed until light and fluffy (3–5 minutes). Blend after adding each egg.  

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Mix sour cream, 1 ½ cups well-drained crushed pineapple, and vanilla essence in a small bowl or measuring cup.  On low speed, alternate flour and sour cream with butter, sugar, and eggs. Beginning and ending with dry ingredients.     

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Add flour three times and sour cream twice. Combine briefly.Bake 60–70 minutes at 325. Check the cake at 1 hour and as needed. The toothpick or spear should come out clean or with a few damp crumbs.  

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It yields 8–8.5 cups of batter.Mix white/granulated sugar and pineapple juice. One minute in microwave. Heat the liquid to dissolve sugar.  

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After stirring the hot mixture, microwave for a few seconds if sugar crystals form on the spoon. You can also heat and melt the mixture on the stovetop.  

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Brush the glaze on the cake's top and sides with a silicone pastry brush. Expect leftovers. Using a few teaspoons for the white glaze below is optional.  

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Smoothly mix confectioners sugar, pineapple juice, and a touch of salt in a small basin.Pineapple-glazed pound cake chilled. For control, I spooned into a clipped-tip piping bag.  

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Powdered sugar thickens glaze. Way too thick? Pour milk or juice.Airtight containers can keep this cake at room temperature.  

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Also See

Pink Velvet Cake Recipe for Easter day 2024