Pineapple Pound Cake

This Pineapple Pound Cake is a simple, flavorful dessert with a soft, moist crumb and a sweet pineapple glaze. Yellow cake mix, instant vanilla pudding, and pineapple juice come together to create a tender cake with plenty of tropical flavor. It is perfect for family gatherings, potlucks, or an afternoon treat with coffee.

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 3/4 cup pineapple juice
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Pineapple Glaze

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice
• 1 tablespoon melted butter, optional

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly, making sure to coat all the grooves.
2. In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix.
3. Add the pineapple juice, eggs, vegetable oil, sour cream, and vanilla extract.
4. Beat with an electric mixer on medium speed for about 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
5. Pour the batter evenly into the prepared Bundt pan and smooth the top.
6. Bake for 45–55 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
7. Let the cake cool in the pan for 15 minutes before carefully turning it onto a wire rack. Allow it to cool completely before glazing.

Prepare the Pineapple Glaze

1. Place the powdered sugar in a small bowl.
2. Add the pineapple juice one tablespoon at a time, whisking until the glaze reaches a smooth, pourable consistency.
3. Stir in the melted butter if desired for a slightly richer finish.
4. Drizzle the glaze over the cooled cake, letting it run down the sides.
5. Allow the glaze to set for 10–15 minutes before slicing and serving.

Tips for the Best Pineapple Pound Cake

• Use room-temperature eggs and sour cream to help the batter mix evenly.
• Measure the pineapple juice carefully to maintain the right cake texture.
• Do not remove the cake from the pan too early, as it may break while still hot.
• For extra pineapple flavor, serve each slice with a few small pieces of pineapple.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture and flavor.