Moist Tropical Bundt Cake

This tropical pineapple pound cake brings sunshine to any dessert table with its moist crumb and bright flavor. The sweet pineapple chunks create pockets of juicy goodness throughout the rich buttery cake, while the pineapple glaze adds the perfect finishing touch.

I created this recipe after visiting Hawaii and falling in love with all things pineapple. It became my signature dessert for family gatherings, and my nieces now request it for every birthday celebration.

Ingredients

• Unsalted butter provides richness and helps create that classic pound cake texture
• Granulated sugar balances the natural acidity of the pineapple
• Large eggs give structure and richness to the cake
• Vanilla extract enhances the overall flavor profile
• Almond extract adds a subtle complexity that complements the pineapple
• All purpose flour creates the perfect sturdy but tender crumb
• Baking powder gives just enough lift for the dense cake
• Salt balances sweetness and enhances flavor
• Sour cream keeps the cake incredibly moist for days
• Crushed pineapple provides bursts of tropical flavor and moisture
• Pineapple juice concentrates the fruit flavor in both cake and glaze
• Powdered sugar creates a smooth glaze that sets beautifully

How To Make Pineapple Pound Cake

Prepare the pan

Thoroughly grease and flour your Bundt pan, making sure to coat every ridge and crevice. This step is crucial as the pineapple can cause sticking. I learned that a light dusting of granulated sugar after flouring creates a lovely crust.

Create the butter base

Cream the butter and sugar for a full 4 to 5 minutes until truly light and fluffy. This incorporates air which helps the cake rise properly. The mixture should change from yellow to almost white.

Build the batter

Add eggs one at a time, allowing each to fully incorporate before adding the next. This prevents the mixture from curdling and ensures a smooth batter. The extracts go in at this stage to distribute their flavors evenly.

Combine dry ingredients

Whisking the flour with leavening agents and salt ensures even distribution throughout the batter. This prevents pockets of baking powder that could create bitter spots in your cake.

Alternate wet and dry

Add flour mixture and sour cream in alternating additions, starting and ending with flour. This method prevents overmixing and keeps the cake tender. Use gentle folding motions rather than aggressive beating.

Incorporate pineapple

Drain the crushed pineapple thoroughly, pressing against a sieve to remove excess moisture. Fold it gently into the batter to maintain air bubbles. The reserved juice adds concentrated flavor without excess liquid.

Bake with care

Pour batter into the prepared pan and tap gently to release air bubbles. Bake in the center of the oven until a toothpick comes out clean. Look for golden edges pulling slightly away from the pan.

Cool properly

Allow the cake to cool in the pan for exactly 15 minutes. This timing is crucial too short and the cake may break, too long and it may stick. Invert onto a cooling rack to finish cooling completely.

Create the glaze

Whisk powdered sugar with pineapple juice, melted butter and vanilla until completely smooth. Adjust thickness by adding more juice or sugar as needed. The glaze should coat the back of a spoon but still pour easily.

The crushed pineapple is absolutely the star ingredient in this cake. I discovered its magic when my grandmother shared her secret recipe with me before she passed. She always said the key was using the juice in both the cake and glaze to intensify the tropical flavor.

Make Ahead and Storage

This pound cake actually improves with a day of rest as the pineapple flavor deepens. Store at room temperature under a cake dome for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature for the best texture.

Perfect Pairings

Serve warm slices with a scoop of vanilla ice cream for a decadent dessert. For brunch, pair with fresh fruit and coffee. The cake also transforms into an elegant trifle when cubed and layered with whipped cream and fresh pineapple chunks.

Troubleshooting Tips

If your cake sticks to the pan, try freezing it for 30 minutes before attempting to remove it again. The cold temperature will help the cake contract slightly from the pan sides. Always thoroughly drain the pineapple to prevent a soggy center, and resist opening the oven door during the first 45 minutes of baking.

Creative Variations

The basic recipe offers a wonderful canvas for customization. Try adding a cup of shredded coconut to the batter for a piña colada cake. For a spiced version, include 1 teaspoon of cinnamon and ½ teaspoon of nutmeg. You can also replace the pineapple glaze with a rum glaze for an adult version that's perfect for special occasions.

Recipe FAQs

→ Can I use canned pineapple for this cake?

Yes, canned crushed pineapple works perfectly for this cake. Just be sure to drain it well, reserving some of the juice for both the batter and the glaze.

→ How do I prevent my bundt cake from sticking?

Thoroughly grease and flour every crevice of your bundt pan, paying special attention to the center tube and any detailed edges. You can also use a baking spray with flour for an even coating.

→ Can I make this cake in advance?

Absolutely! This cake actually tastes even better the next day as the flavors have time to meld. Store it covered at room temperature for up to 3 days, or refrigerate for up to a week.

→ What can I substitute for sour cream?

Full-fat Greek yogurt makes an excellent substitute with a similar tanginess and moisture content. You could also use crème fraîche or buttermilk, though the latter may require slight flour adjustments.

→ Can I freeze this pineapple pound cake?

Yes, this cake freezes beautifully. Wrap it well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Consider glazing after thawing rather than before freezing.

→ Is the almond extract necessary?

The almond extract is optional but adds a subtle depth of flavor that complements the pineapple beautifully. You can omit it or replace it with additional vanilla extract if preferred.