Southern Pineapple Pound Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword pineapple pound-cake-with-cream-cheese-glaze, pineapple-cake-recipe

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings pieces

Calories 457kcal

Author Melissa Sperka

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 the juice and use it to thin the glaze, as needed.)
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

Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
Cake Batter: In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes or until pale yellow and fluffy.
Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
In a medium bowl use a whisk to sift together the flour, baking powder, baking soda and salt. In a separate bowl, stir together the pineapple and sour cream.
Lower the speed of the mixer and add the flour mixture to the creamed ingredients alternately with the crushed pineapple mixture. After all has been added beat for 1 minute or just until fully combined.
Pour the batter evenly into the prepared pan.
Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue to bake for an additional 20 minutes or until a cake tester or toothpick inserted into the center comes back clean. (Slightly moist crumbs is fine.)
Cool completely in the pan on a wire rack before glazing.
Pineapple Glaze: Using a mixer to beat together the softened cream cheese then add the powdered sugar. Continue to beat until combined. Mix in the crushed pineapple by hand, adding reserved pineapple juice to thin, as needed.
Transfer the cake to a platter then drizzle or frost with the glaze.
Store chilled until serving.

Butter: You can use salted butter for the cake batter. When doing so, omit the butter from the batter ingredients.
Glaze Substitutions: You can opt to dust this pound cake with powdered sugar and skip the cream cheese glaze. You may also want a simple pineapple glaze using the reserved pineapple juice and powdered sugar.