Rich Pineapple Pound Cake with Glaze and Sour Cream - My Homemade Recipe
Bake a rich pineapple pound cake with glaze and sour cream for a moist Bundt cake with a buttery crumb, real pineapple flavor, and a glossy pineapple drizzle.
Ingredients
- 225 grams unsalted butter, softened
- 400 grams granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 375 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 240 grams sour cream
- 565 grams crushed pineapple, well-drained
- 60 milliliters pineapple juice (reserved or separate)
- 120 grams powdered sugar
- 30–45 milliliters pineapple juice (to adjust consistency)
- 14 grams unsalted butter, melted
- 1/2 teaspoon vanilla extract
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