Glazed pineapple pound cake loaf is a bright, tropical twist on classic pound cake. Soft butter cake is studded with juicy pineapple pieces and finished with a sweet vanilla‑pineapple glaze that sinks slightly into the top, just like in your photo. It works as an easy dessert, a coffee‑break treat, or a special brunch loaf.
Ingredients
For the pineapple loaf
-
1 1/2 cups all‑purpose flour
-
1 1/2 teaspoons baking powder
-
1/2 teaspoon salt
-
1/2 cup unsalted butter, softened
-
1 cup granulated sugar
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
1/2 cup sour cream or plain Greek yogurt
-
1/3 cup pineapple juice (reserved from canned fruit)
-
1 cup canned pineapple tidbits or chunks, well drained and patted dry, chopped if large
For the glaze
-
1 cup powdered sugar, sifted
-
2–3 tablespoons pineapple juice or milk
-
1/2 teaspoon vanilla extract
Step‑by‑Step Instructions
1. Prep Pan and Dry Ingredients
-
Heat oven to 350°F (175°C).
-
Grease a 9×5‑inch loaf pan and line with a parchment sling for easier removal.
-
In a bowl, whisk flour, baking powder, and salt; set aside.
2. Make the Batter
-
In a large mixing bowl, beat butter and sugar together until light and fluffy, 2–3 minutes.
-
Beat in eggs one at a time, scraping down the bowl, then add vanilla.
-
Mix in sour cream. The batter may look slightly curdled after this step; it will smooth out once flour is added.
-
On low speed, add half the dry ingredients, then pineapple juice, then remaining dry ingredients, mixing just until combined.
-
Fold in drained pineapple pieces gently so they’re evenly distributed but the batter stays thick.
