This summer break became a special chapter for me and my kids. Instead of the usual screen time, we dedicated an afternoon to baking together — a tradition I wanted to start with them. We chose a recipe that promised both sweetness and comfort: Southern Pineapple Pound Cake With Sweet Cream Drizzle.
The kitchen quickly filled with laughter and the warm scent of butter melting, as tiny hands helped measure sugar and carefully crack eggs. Watching the pineapple juice drip slowly into the batter reminded me how simple moments create lasting memories. The cake’s golden crumb, soft yet dense, was the perfect reward for our teamwork.
That first bite brought smiles all around — the bright tang of pineapple perfectly balanced by the creamy drizzle. This cake didn’t just fill our tummies; it filled our hearts. Sharing this recipe feels like passing down a piece of that joyful afternoon, hoping it sparks similar moments in your kitchen.
Short Description
A moist and tender Southern-style pound cake infused with crushed pineapple, finished with a smooth, sweet cream drizzle. Perfect for family gatherings or a special treat during lazy summer afternoons.
Key Ingredients
- 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)
Tools Needed
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Bundt pan (10–12 cup capacity)
- Rubber spatula
- Whisk
- Cooling rack
Cooking Instructions
Step 1: Prepare the Pan and Preheat Oven
Preheat your oven to 325°F (163°C). Grease your Bundt pan thoroughly with butter or non-stick spray, then dust it lightly with flour to ensure easy release after baking.
Step 2: Cream Butter, Oil, and Sugar
In a large mixing bowl, combine the softened butter, vegetable oil, and granulated sugar. Beat with an electric mixer on medium-high speed until the mixture is light, fluffy, and pale—about 4 to 5 minutes. This step is crucial for a tender crumb.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for that warm, aromatic base flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning.
Step 5: Alternate Adding Dry Ingredients and Wet Ingredients
With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with sour cream, milk, and crushed pineapple (with juice). Begin and end with the flour mixture. Mix just until combined; overmixing can lead to a dense cake.
Step 6: Pour Batter and Bake
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 75 to 85 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs attached.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely before glazing.
Step 8: Make the Sweet Cream Drizzle
In a small bowl, whisk together powdered sugar, heavy cream or milk, vanilla extract, and pineapple juice (if using). The drizzle should be smooth and pourable but thick enough to coat the cake.
Step 9: Drizzle and Serve
Drizzle the sweet cream over the cooled cake, letting it drip down the sides. Slice and enjoy!
Why You’ll Love This Recipe
– A perfect balance of moist, dense crumb with bright pineapple notes
– Sweet cream drizzle adds just the right touch of indulgence
– Ideal for summer or anytime you want a tropical twist
– Simple ingredients, easy to prepare for home bakers of all levels
– Great for sharing — serves about 12 generous slices
Mistakes to Avoid & Solutions
Not softening the butter fully: Ensure butter is room temperature for proper creaming to trap air, which gives the cake its light texture. If it’s too cold, beat longer or soften gently.
Overmixing batter: Mix until just combined to avoid a tough cake. Stop mixing once no streaks of flour remain.
Skipping the pan preparation: Grease and flour the Bundt pan well to prevent sticking and cracking.
Opening the oven door too early: Avoid sudden temperature drops by checking doneness only after 70 minutes.
Adding pineapple juice but not adjusting liquids: Using canned pineapple with juice adds moisture; avoid adding extra liquid elsewhere to maintain proper batter consistency.
Serving and Pairing Suggestions
Serve this pound cake slightly warm or at room temperature, paired beautifully with:
– A scoop of vanilla ice cream or whipped cream
– Fresh berries or a tropical fruit salad
– A cup of hot coffee or iced tea
Serve it family-style for gatherings or as elegant plated slices for afternoon tea.
Storage and Reheating Tips
– Wrap leftover cake tightly in plastic wrap or store in an airtight container to keep moisture.
– Refrigerate for up to 5 days; bring to room temperature before serving.
– Freeze portions individually wrapped for up to 3 months; thaw overnight in the fridge.
– Reheat slices gently in a microwave for 15-20 seconds to revive softness.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, but drain excess juice well to avoid a too-wet batter.
2. Can I substitute the vegetable oil with another fat?
You can use melted coconut oil or light olive oil for a subtle flavor change.
3. Is it okay to use cake flour instead of all-purpose flour?
Cake flour will create a softer, lighter crumb. Reduce baking powder slightly to avoid over-leavening.
4. How do I know when the cake is fully baked?
Insert a toothpick in the center; it should come out clean or with moist crumbs but no raw batter.
5. Can I make this cake gluten-free?
Yes, use a 1-to-1 gluten-free baking flour blend, but texture may vary slightly.
Tips & Tricks
– For extra moisture, fold in a spoonful of pineapple juice-soaked shredded coconut.
– Use room temperature eggs for smoother batter incorporation.
– Don’t rush cooling; a warm cake can cause the drizzle to melt and run off too fast.
– For a deeper flavor, toast the Bundt pan lightly before greasing.
– Adding a pinch of nutmeg or cinnamon can add subtle warmth.
Recipe Variations
Tropical Twist: Fold in 1/2 cup shredded coconut and swap sour cream with Greek yogurt for tanginess.
Lemon Pineapple: Add 1 tablespoon lemon zest to the batter and substitute pineapple juice in glaze with fresh lemon juice.
Chocolate Chip Version: Stir in 1 cup mini white or dark chocolate chips before baking for sweet bursts.
Dairy-Free Version: Replace butter with coconut oil, sour cream with dairy-free yogurt, and milk with almond milk.
Final Thoughts
Southern Pineapple Pound Cake With Sweet Cream Drizzle turned our summer days into moments filled with warmth and sweetness. The combination of buttery richness and bright pineapple makes every bite both comforting and exciting. What truly sets this cake apart isn’t just its delicious flavor, but the memories created alongside it — sticky fingers, shared smiles, and moments that linger long after the last crumb disappears.
For anyone wanting to bring family together and add a special touch to the table, this cake is a wonderful choice. I’m already looking forward to our next baking session, imagining how this simple dessert will keep inspiring connection and joy.
Southern Pineapple Pound Cake With Sweet Cream Drizzle
Print ThisIngredients
- 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)
Instructions
Step 1: Prepare the Pan and Preheat Oven
Preheat your oven to 325°F (163°C). Grease your Bundt pan thoroughly with butter or non-stick spray, then dust it lightly with flour to ensure easy release after baking.
Step 2: Cream Butter, Oil, and Sugar
In a large mixing bowl, combine the softened butter, vegetable oil, and granulated sugar. Beat with an electric mixer on medium-high speed until the mixture is light, fluffy, and pale—about 4 to 5 minutes. This step is crucial for a tender crumb.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for that warm, aromatic base flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning.
Step 5: Alternate Adding Dry Ingredients and Wet Ingredients
With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with sour cream, milk, and crushed pineapple (with juice). Begin and end with the flour mixture. Mix just until combined; overmixing can lead to a dense cake.
Step 6: Pour Batter and Bake
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 75 to 85 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs attached.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely before glazing.
Step 8: Make the Sweet Cream Drizzle
In a small bowl, whisk together powdered sugar, heavy cream or milk, vanilla extract, and pineapple juice (if using). The drizzle should be smooth and pourable but thick enough to coat the cake.
Step 9: Drizzle and Serve
Drizzle the sweet cream over the cooled cake, letting it drip down the sides. Slice and enjoy!
