Why You’ll Love This Recipe
This pineapple pound cake is the perfect balance of comfort and freshness. The addition of pineapple not only adds a burst of tropical flavor but also helps keep the cake incredibly moist. It’s a crowd-pleaser that can be served plain, dusted with powdered sugar, or topped with a simple glaze. Best of all, it uses pantry-friendly ingredients and requires minimal effort for maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Unsalted butter
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Eggs
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Baking powder
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Salt
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Crushed pineapple (with juice)
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Vanilla extract
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Optional: powdered sugar or glaze for topping
Directions
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Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a loaf pan.
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In a large bowl, cream the butter and sugar together until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Stir in the crushed pineapple with its juice and the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
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Serve plain or drizzle with a glaze if desired.
Servings and timing
This recipe yields approximately 10–12 servings.
Prep time: 15 minutes
Cook time: 60–70 minutes
Cooling time: 30 minutes
Total time: About 1 hour and 45 minutes
Variations
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Glazed Pineapple Pound Cake: Add a simple glaze made of powdered sugar and pineapple juice for a sweeter finish.
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Coconut Pineapple Pound Cake: Stir in shredded coconut to the batter for a tropical twist.
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Pineapple Upside-Down Pound Cake: Line the bottom of the pan with pineapple rings and maraschino cherries before adding the batter.
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Lemon Pineapple Pound Cake: Add lemon zest and a splash of lemon juice to brighten the flavor.
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Pineapple Cream Cheese Pound Cake: Incorporate cream cheese into the batter for extra richness.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
To reheat, microwave individual slices for 10–15 seconds or warm in a low oven at 300°F (150°C) for 5–10 minutes.
FAQs
What type of pineapple should I use?
Crushed pineapple in juice (not syrup) works best for this recipe, as it keeps the cake moist and flavorful.
Can I use fresh pineapple instead of canned?
Yes, you can use finely chopped fresh pineapple with its juice, but make sure it’s soft and juicy for the best texture.
How do I prevent my pound cake from sticking to the pan?
Make sure to grease and flour the pan thoroughly, especially if using a bundt pan. You can also use baking spray with flour.
Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still delicious.
What kind of glaze goes well with pineapple pound cake?
A simple glaze made with powdered sugar and pineapple juice or lemon juice pairs wonderfully.
Can I make cupcakes with this batter?
Yes, you can make cupcakes. Bake at 350°F (175°C) for about 18–22 minutes or until a toothpick comes out clean.
Why did my pound cake turn out dry?
Overbaking or not enough moisture in the batter (such as not including the pineapple juice) can cause dryness. Make sure to follow measurements closely.
Can I add nuts to this recipe?
Absolutely. Chopped pecans or walnuts can be folded into the batter for added texture and flavor.
How do I know when the cake is done?
Insert a toothpick or cake tester in the center. If it comes out clean or with a few crumbs, the cake is done.
Is this cake suitable for freezing?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
Conclusion
Pineapple Pound Cake is a tropical twist on a traditional classic that’s perfect for all seasons. Its rich, buttery crumb and sweet pineapple flavor make it a standout dessert that’s easy to prepare and even easier to enjoy. Whether served plain, glazed, or with a scoop of ice cream, this cake is sure to become a favorite in your baking rotation.
Pineapple Pound Cake
This moist and buttery Pineapple Pound Cake is a tropical twist on a classic dessert. Made with crushed pineapple and a rich, dense texture, it’s perfect for any occasion. Whether served plain or topped with a sweet glaze, this easy pineapple pound cake recipe will transport your taste buds to paradise. Ideal for pineapple lovers looking for a homemade, old-fashioned treat.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple (with juice)
- Optional: powdered sugar or glaze for topping
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple (with juice) until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze, if desired.
Notes
- For a sweeter finish, make a simple glaze with powdered sugar and pineapple juice.
- Make sure not to overmix once the flour is added, to keep the cake tender.
- This cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 1 week.
- Great for holidays, brunches, or afternoon tea!
