Every year on our anniversary, we try to do something different. Some years it’s a quiet dinner at home, sometimes a day trip to a nearby town. But last year, we decided to do something much simpler—bake a cake together. The kind of cake that feels like it should be served with laughter echoing through the kitchen, the smell of sugar caramelizing in the oven, and just a hint of nostalgia in every bite.
A pouring rain that afternoon. We had planned to go out, but instead we found ourselves barefoot in the kitchen, my playlist humming in the background, a bottle of pineapple juice half-empty on the counter. It was my idea to try a Southern-style pound cake, and his idea to give it a tropical twist. What came out of that oven was golden, rich, and dense in the best way possible—fragrant with vanilla and pineapple, with a crumb so tender it practically sighed when sliced.
That cake became the centerpiece of our little celebration. We didn’t light candles or toast champagne. We just stood there, sharing slices on mismatched plates, the sweet cream drizzle pooling in ribbons. No frills, no fancy plans—just that unmistakable Southern warmth packed into every bite. And now, every time I bake it, it takes me back to that perfectly imperfect day.
Short Description
This Southern Pineapple Pound Cake is rich, buttery, and studded with sweet crushed pineapple. Finished with a luscious sweet cream drizzle, it’s the perfect dessert for family gatherings, special occasions, or cozy moments at home.
Key Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 3/4 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple with juice
- 1/2 cup sour cream
- 1/4 cup milk
For the Sweet Cream Drizzle:
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional for extra flavor)
Tools Needed
- 10–12 cup Bundt pan
- Stand mixer or hand mixer
- Mixing bowls (at least two)
- Rubber spatula
- Measuring cups and spoons
- Wire rack
- Whisk
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan to prevent sticking and achieve a clean release.
Step 2: Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat together the softened butter, vegetable oil, and sugar until light and fluffy. This should take about 4–5 minutes using a stand mixer on medium speed. The mixture should appear pale and airy.
Step 3: Add the Eggs and Vanilla
Crack in the eggs, one at a time, mixing thoroughly between each addition. Then mix in the vanilla extract until fully incorporated.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening and seasoning.
Step 5: Combine Wet and Dry Ingredients
Add the dry mixture to the wet ingredients in three batches, alternating with the sour cream, milk, and crushed pineapple (including juice). Begin and end with the flour mixture. Mix just until combined—don’t overmix.
Step 6: Transfer to Pan and Bake
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake for 75–85 minutes. You’ll know it’s done when a toothpick inserted into the thickest part comes out clean and the top is golden brown.
Step 7: Cool and Invert
Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely before drizzling.
Step 8: Make the Drizzle
Whisk together the powdered sugar, cream (or milk), vanilla, and optional pineapple juice until smooth. The consistency should be pourable but not runny.
Step 9: Drizzle and Serve
Once the cake is fully cooled, pour the drizzle over the top, letting it cascade down the sides. Slice and serve!
Why You’ll Love This Recipe
– Rich, buttery Southern texture with a tropical pineapple twist
– Easy to make with simple pantry staples
– Moist, dense crumb that holds up beautifully over several days
– Elegant enough for celebrations, casual enough for weekday dessert
– Customizable with optional glaze flavoring and fruit additions
Mistakes to Avoid & Solutions
1. Overmixing the Batter
A dense, tough cake
Mix until the ingredients are just combined—especially after adding flour.
2. Underbaking
Wet or gummy center
Test with a toothpick at 75 minutes and bake up to 85 minutes. Look for golden brown edges and a springy top.
3. Cake Sticking to the Pan
Torn cake when unmold
Thoroughly grease and flour every crevice of the Bundt pan. Use baking spray with flour for extra insurance.
4. Drizzle Running Off Too Thin
Glaze doesn’t cling
Let the cake cool completely and make sure the drizzle is thick enough to slowly pour.
5. Using Fresh Pineapple
Inconsistent texture and moisture
Stick to canned crushed pineapple with juice for accurate moisture and flavor balance.
Serving and Pairing Suggestions
– Serve with a scoop of coconut or vanilla bean ice cream for a decadent treat
– Garnish with fresh pineapple slices and mint for presentation
– Pair with a cup of light roast coffee or pineapple-infused iced tea
– Perfect for summer potlucks, holiday buffets, or as a plated dessert at family-style dinners
Storage and Reheating Tips
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and foil. Freeze up to 3 months.
Reheating: Warm slices in the microwave for 10–15 seconds to restore moisture. Avoid overheating the drizzle.
Room Temp: Can stay out at room temperature for 1–2 days if covered well.
FAQs
1. Can I use fresh pineapple instead of canned?
Fresh pineapple has more moisture and can affect the cake’s texture. For best results, use canned crushed pineapple with juice.
2. What can I use instead of sour cream?
You can substitute with full-fat Greek yogurt. It maintains the same creamy consistency and tang.
3. How do I know if it’s fully baked?
Check for a golden brown color and test with a toothpick—it should come out clean or with a few moist crumbs.
4. Can I make this in a loaf pan instead of a Bundt?
Yes, you can divide the batter between two loaf pans. Adjust baking time to around 55–65 minutes.
5. How do I get a thick glaze that doesn’t slide off?
Use less liquid and add more powdered sugar to thicken. Make sure the cake is completely cool before drizzling.
Tips & Tricks
– Bring your eggs and dairy to room temperature before mixing for better texture
– Tap the filled pan on the counter to eliminate air bubbles before baking
– For a golden crust, avoid opening the oven door in the first 60 minutes of baking
– Add a pinch of cinnamon or nutmeg to the batter for a warm spice note
– Use a spoon to control drizzle placement for an elegant finish
Recipe Variations
1. Coconut Pineapple Pound Cake
Replace 1/2 cup flour with unsweetened shredded coconut
Add 1/2 teaspoon coconut extract to the batter
Top with toasted coconut flakes over the glaze for crunch
2. Citrus-Pineapple Pound Cake
Add 1 tablespoon orange zest and 1 teaspoon lemon zest
Replace the milk with orange juice
Finish with a citrus glaze using orange juice instead of pineapple juice
3. Pineapple Upside-Down Pound Cake
Line the bottom of the Bundt pan with pineapple rings and maraschino cherries
Pour a bit of brown sugar and melted butter before adding the batter
Flip after baking for a gorgeous caramelized top
Final Thoughts
Southern Pineapple Pound Cake for our anniversary reminded me that joy often comes in the simplest forms—shared time, a warm kitchen, and the scent of cake filling every corner of the house. There’s a quiet kind of magic in transforming pantry staples into something that feels like a celebration. Each slice brings that soft, buttery crumb kissed with tropical sweetness and a drizzle that melts into every groove. It’s not just a dessert—it’s a memory waiting to be made.
And if you’re lucky enough to share it with someone you love, well, that’s the real icing on the cake.
Southern Pineapple Pound Cake
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- ½ cup vegetable oil
- 2¾ cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple with juice
- ½ cup sour cream
- ¼ cup milk
For the Sweet Cream Drizzle:
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- 1 tablespoon pineapple juice optional for extra flavor
Instructions
- Preheat the oven to 325°F (163°C) and grease/flour a 10–12 cup Bundt pan.
- Cream butter, oil, and sugar until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, then mix in vanilla extract.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry mixture with sour cream, milk, and crushed pineapple. Mix just until combined.
- Pour batter into the pan, smooth the top, and bake for 75–85 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar, cream (or milk), vanilla, and optional pineapple juice for the drizzle.
- Drizzle over the cooled cake, slice, and serve.
