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Southern Pineapple Pound Cake

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.
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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.