Pineapple Pound Cake

Serve slices plain, with glaze, or topped with whipped cream and fresh pineapple chunks.

Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezes beautifully for up to 2 months—wrap in plastic and foil for best results.

Variations

Coconut Pineapple Pound Cake: Fold ½ cup shredded coconut into the batter.

Pineapple Upside-Down Twist: Bake in a round pan with pineapple rings and brown sugar topping.

Lighter Version: Swap sour cream for Greek yogurt.

FAQ

Can I use fresh pineapple instead of canned?
Yes—just chop it finely and drain any excess juice before adding.

Do I need the glaze?
The glaze is optional but enhances the pineapple flavor. A dusting of powdered sugar works too.

Why is my pound cake dense?
Overmixing the batter can cause heaviness. Mix until just combined for the best texture.