Pineapple Pound Cake

When you take a bite of this Pineapple Pound Cake, you’re greeted with the sweet, tropical aroma of pineapple, a buttery crumb that melts in your mouth, and a glaze that adds just the right touch of tangy sweetness. It’s a cake that feels like sunshine on a plate — moist, rich, and full of tropical flavor. Perfect for spring gatherings, summer picnics, or just a cozy afternoon treat with tea or coffee, this cake brings warmth and cheer to every occasion.

Behind the Recipe

I first fell in love with pineapple pound cake during a family trip to the South, where every gathering seemed to have some version of a fruit-filled, buttery dessert. The balance of the tart pineapple with the rich, dense pound cake was unforgettable. When I got home, I set out to recreate it — and this recipe was born. After a few rounds of testing (and more than a few slices taste-tested), I found the perfect combination of buttery goodness, sweet pineapple, and velvety glaze.

Recipe Origin or Trivia

The classic pound cake has roots in Europe, where it earned its name from its traditional proportions — a pound each of butter, sugar, flour, and eggs. Over time, it evolved into a versatile base for countless variations, including this tropical twist. The pineapple version became particularly popular in Southern kitchens, where fruit-based desserts shine. With its bright, sunny flavor and luscious texture, Pineapple Pound Cake is a perfect example of old-fashioned baking meeting tropical flair.

Why You’ll Love Pineapple Pound Cake

Before you dive into baking, here’s why this cake deserves a spot in your recipe book:

Perfectly Moist: The pineapple adds incredible moisture, making every slice tender and rich.
Tropical Flavor: The sweet and tangy pineapple flavor feels like a mini vacation with every bite.
Simple Ingredients: You probably have most of what you need in your pantry already.
Versatile: Perfect as a dessert, brunch treat, or tea-time snack.
Make-Ahead Friendly: It tastes even better the next day as the flavors meld together.
Crowd-Pleasing: Everyone loves the buttery texture and hint of fruity sweetness.

Chef’s Pro Tips for Perfect Results

To make sure your Pineapple Pound Cake comes out perfectly every time, here are a few tips from my kitchen:

1. Use room temperature ingredients — this helps the batter mix evenly for a smooth texture.
2. Drain the pineapple well — too much juice will make the cake soggy.
3. Cream the butter and sugar properly — beat them for 3–5 minutes until light and fluffy; this is what gives the cake its tender crumb.
4. Don’t overmix after adding flour — mix just until combined to keep the cake soft.
5. Cool completely before glazing — a warm cake will cause the glaze to melt and run off.

Kitchen Tools You’ll Need

Before you begin, make sure you have these tools ready:

Mixing Bowls: For combining wet and dry ingredients.
Electric Mixer: To cream butter and sugar efficiently.
Loaf or Bundt Pan: Depending on how you want to present your cake.
Spatula: For folding in pineapple chunks.
Wire Rack: For cooling the cake before glazing.
Whisk: To mix the glaze until smooth.

Ingredients in Pineapple Pound Cake

Here’s what you’ll need to make this sunny, buttery delight:

1. Butter: 1 cup (2 sticks), softened — gives richness and structure.
2. Sugar: 1½ cups — for sweetness and caramelized flavor.
3. Eggs: 4 large — the key to a smooth, dense crumb.
4. All-Purpose Flour: 2½ cups — the base of the pound cake.
5. Baking Powder: 1 teaspoon — for a light lift.
6. Salt: ½ teaspoon — enhances flavor and balances sweetness.
7. Crushed Pineapple: 1 can (8 ounces), drained — the tropical heart of the cake.
8. Vanilla Extract: 1 teaspoon — adds warmth and depth.
9. Buttermilk: ¼ cup — for extra moisture and tenderness.

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons pineapple juice (from the can)
• ½ teaspoon vanilla extract

Ingredient Substitutions

If you want to tweak this recipe or accommodate dietary needs, here are some substitutions:

Butter: Use margarine or coconut oil for a dairy-free option.
Buttermilk: Substitute with ¼ cup milk mixed with 1 teaspoon vinegar or lemon juice.
Flour: Swap for gluten-free flour blend (1:1 ratio).
Pineapple: Fresh pineapple finely chopped works too, though canned gives a smoother texture.
Sugar: Use brown sugar for a richer, caramel-like flavor.

Ingredient Spotlight

Crushed Pineapple: The star of this cake — it provides sweetness, moisture, and a subtle tang that elevates the buttery base.
Buttermilk: This secret ingredient adds a slight tang and keeps the cake soft, ensuring each slice melts in your mouth.

Instructions for Making Pineapple Pound Cake

Now let’s get baking!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your loaf or Bundt pan, or line with parchment paper for easy removal.
2. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3–5 minutes.
3. Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
4. Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with flour. Mix just until combined.
6. Fold in the Pineapple: Gently fold in the drained crushed pineapple using a spatula.
7. Bake: Pour the batter into your prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Make the Glaze: In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over the cooled cake.
10. Serve: Slice and enjoy your tropical masterpiece!

Texture & Flavor Secrets

The magic of this cake lies in its texture — dense yet moist, with bits of pineapple adding juiciness to each bite. The glaze ties everything together, balancing the sweetness with a hint of tang. It’s the perfect example of how simple ingredients can create complex, irresistible flavor.

Cooking Tips & Tricks

• For an extra pineapple punch, brush the warm cake with a spoonful of pineapple juice before glazing.
• Add shredded coconut or chopped macadamia nuts for a tropical twist.
• Use a Bundt pan for an elegant presentation — it holds the glaze beautifully in its curves.

What to Avoid

Avoid these common mistakes for the best results:

• Overmixing the batter — it can make the cake tough.
• Using undrained pineapple — too much liquid will affect the texture.
• Skipping the cooling step — glazing a warm cake makes the icing run off.

Nutrition Facts

Servings: 10
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

You can make this cake a day ahead — it actually tastes better after resting overnight. Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5. For longer storage, wrap slices individually and freeze for up to 2 months.

How to Serve Pineapple Pound Cake

Serve this cake as a simple dessert topped with whipped cream, or with a scoop of vanilla ice cream for an extra indulgence. It’s also lovely with a cup of tea, coffee, or even a splash of rum glaze for special occasions.

Creative Leftover Transformations

Turn leftover slices into Pineapple Trifle by layering them with whipped cream and fresh fruit, or toast slices lightly and top with butter and honey for a decadent breakfast.

Additional Tips

Add a sprinkle of toasted coconut or crushed pecans to the glaze for texture. If you’re serving this for a party, garnish with pineapple slices or edible flowers for a tropical touch.

Make It a Showstopper

Serve your cake on a white platter with pineapple slices fanned around the base and a drizzle of glaze cascading down the sides — a presentation that’s as stunning as it is appetizing.

Variations to Try

1. Coconut Pineapple Pound Cake: Add ½ cup shredded coconut to the batter.
2. Pineapple Upside-Down Pound Cake: Layer pineapple rings and brown sugar at the bottom of the pan before pouring in the batter.
3. Pineapple Rum Cake: Add 2 tablespoons of dark rum to the batter and glaze for a boozy twist.
4. Lemon-Pineapple Cake: Add a tablespoon of lemon zest to brighten the flavor.
5. Pineapple Cream Cheese Pound Cake: Swirl in a bit of cream cheese for extra richness.

FAQ’s

Q1. Can I use fresh pineapple instead of canned?
A1. Yes, just finely chop it and make sure to drain excess juice before adding.

Q2. How do I know when the cake is done?
A2. A toothpick inserted in the center should come out clean, and the top should be golden brown.

Q3. Can I skip the glaze?
A3. Yes, the cake is delicious on its own, but the glaze enhances the pineapple flavor.

Q4. How do I prevent the cake from sticking to the pan?
A4. Grease the pan well and dust with flour, or use parchment paper for easy removal.

Q5. Can I make cupcakes instead?
A5. Absolutely! Bake at 350°F for about 20–25 minutes, or until golden.

Conclusion

This Pineapple Pound Cake is a sunshine-infused twist on the classic — moist, buttery, and bursting with tropical flavor. Whether for a family gathering, afternoon tea, or a special dessert, it’s the kind of cake that makes any moment brighter. Once you bake it, don’t be surprised if it becomes your go-to treat all year round.

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