Pineapple Pound Cake

Pineapple Pound Cake is a moist, buttery dessert bursting with tropical flavor and old-fashioned charm. With its dense crumb and sweet pineapple glaze, this cake is simple yet irresistible. I love baking it when I want something comforting, bright, and crowd-pleasing—it’s the kind of cake that disappears quickly at gatherings and always earns me compliments.

Why You’ll Love This Recipe

I like this recipe because it blends the richness of classic pound cake with the fruity sweetness of pineapple. It’s easy to make, travels well, and tastes even better the next day. Whether I serve it plain, glazed, or with a dollop of whipped cream, it always hits the mark. Plus, I can make it year-round with canned pineapple, so there’s no waiting for peak fruit season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Crushed pineapple (with juice)

• Vanilla extract

• Optional: sour cream or buttermilk (for added moisture)

For the glaze:

• Powdered sugar

• Pineapple juice

• Vanilla extract (optional)

Directions

1. I preheat the oven to 325°F and grease and flour a bundt or loaf pan.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another large bowl, I cream the butter and sugar until light and fluffy. This takes about 3–5 minutes with a hand mixer.

4. I add the eggs one at a time, mixing well after each addition.

5. I mix in the vanilla extract and crushed pineapple (with the juice). If I want extra moisture, I add a spoonful of sour cream here too.

6. I gradually add the dry ingredients, mixing just until combined.

7. I pour the batter into the prepared pan, smoothing the top.

8. I bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack.

For the glaze:
10. I whisk powdered sugar with a few tablespoons of pineapple juice until smooth and pourable.
11. Once the cake is completely cooled, I drizzle the glaze over the top and let it set before slicing.

Servings and timing

This recipe serves 10–12 people.
Prep time: 15 minutes
Bake time: 60–70 minutes
Cool time: 1 hour
Total time: About 2 hours

Variations

Sometimes I fold in shredded coconut or chopped pecans for added texture. I’ve also added a splash of rum or coconut extract to the glaze for a tropical twist. When I want a richer flavor, I swap half the butter for cream cheese—it adds a tangy note that complements the pineapple beautifully.

storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5. It tastes even better the next day as the flavors deepen. If I want to freeze it, I wrap slices individually and freeze for up to 2 months. I let them thaw at room temperature or warm them briefly in the microwave before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple, but I make sure it’s very juicy to keep the cake moist. I usually blend it slightly to mimic the texture of crushed pineapple.

Why did my pound cake crack on top?

Pound cakes often crack on top because of their dense batter—it’s totally normal and part of their charm. I let it cool completely before glazing so the crack helps hold the icing.

Can I bake this in loaf pans?

Yes, I divide the batter between two 8×4-inch loaf pans and reduce the bake time to about 50–55 minutes.

Do I have to use a glaze?

No, the cake is delicious on its own. But I like how the glaze adds extra sweetness and a punch of pineapple flavor.

Can I make this dairy-free?

I’ve swapped the butter for plant-based butter and used dairy-free sour cream successfully. The texture changes slightly, but it still tastes great.

Conclusion

Pineapple Pound Cake is the perfect mix of cozy and tropical—a buttery, rich dessert lifted by the brightness of pineapple. It’s easy to make, easy to love, and just as good with coffee in the morning as it is for dessert. Whether I’m baking for a gathering or just treating myself, this cake always feels like a sunny slice of home.

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