Pineapple Pound Cake

This pineapple pound cake has the perfect tender crumb and buttery flavor with a lovely tropical pineapple twist! The light pineapple flavor is refreshing and not overpowering.

Little bits of fruit are interspersed in the dense classic pound cake. Perfectly delicious and served any time of the year.

I’m crazy about pound cake recipes! If you are too, I hope you’ll try my best pound cake, million dollar pound cake, and peach cobbler pound cake next.

Pineapple Pound Cake Ingredients

Pound Cake:

• Flour: I like unbleached all-purpose flour for pound cakes but cake flour can be used also.
• Baking Powder: This is a chemical leavening that helps the batter rise.
• Salt: This enhances flavor and also affects tenderness.
• Butter: In the cake, I like to use unsalted butter.
• Sugar: Granulated sugar.
• Eggs: Large eggs at room temperature.
• Buttermilk: Well shaken before measured and also, at room temp.
• Vanilla Extract: Use real vanilla extract, not imitation stuff.
• Crushed Pineapple: Well drained, then laid out on a thick layer of paper towels, and topped with a second thick layer of paper towels. Let sit for 5 minutes then apply pressure to remove excess moisture.

Glaze:

• Confectioners’ Sugar: It’s best if you sift this before you mix it with the other ingredients. It tends to have lumps that are difficult to remove once everything is combined.
• Butter: You can use salted or unsalted butter.
• Milk: I use whole milk but you can also use lowfat milk.

Garnish:

• Pineapple Tidbits: I suggest you only add the pineapple tidbit to the top of the cake right before serving. Even if you drain it well and dry it on paper towels, there will be some juice that will drip out. The enzyme in it can break the glaze.

Tips + Tricks

• Over Beating: Yes, you still beat the butter for 6-7 minutes. Once the eggs are added, you’ll need to be careful not to over beat! You just beat the eggs until the yolks disappear.
• Baking: You might notice this pound cake is baked at a lower temperature than some recipes. We’re looking for a slow and steady bake to produce its velvety texture.
• Room Temperature Ingredients: It’s best if all the ingredients are at room temperature when you mix up the batter.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? When covered tightly with plastic wrap, the dole crushed pineapple bundt cake will stay moist and delicious for 4-5 days in the fridge.
• Can You Freeze This? Yes, this moist pineapple pound cake freezes really well. I like to “Double hotel wrap” the cake, here’s how, then slide it into a freezer-safe bag. It will last for up to 6 months.
• Make-Ahead Tips: The whole pound cake can be made 3-4 days ahead of time.
• Food safety: Here’s an article on food safety.

How to Make Pineapple Pound Cake With Glaze

1. Mix flour, baking powder, and salt.
2. Beat butter until light and fluffy.
3. Add sugar and mix.
4. Add eggs one at a time.
5. Add flour and buttermilk, beginning and ending with flour mixture.
6. Mix in vanilla and gently fold in drained pineapple.
7. Pour batter into the bundt pan. Bake.
8. Cool the cake and drizzle with glaze. Top it with pineapple tidbits.

***See the full instructions below.

More Pound Cake Recipes

• Peach Pound Cake
• Banana Pound Cake
• Lemon Cream Cheese Pound Cake
• Coconut Pound Cake
• Orange Pound Cake
• Lemon Pound Cake
• Strawberry Pound Cake
• Buttermilk Pound Cake

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Pineapple Pound Cake

This pineapple pound cake has the perfect tender crumb and buttery flavor with a lovely tropical pineapple twist!

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Cooling Time1 hour hr

Total Time2 hours hrs 50 minutes mins

Servings: 12 slices

Author: Kathleen

Ingredients

Pound Cake:

• ▢ 3 cups all-purpose flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 cups unsalted butter at room temperature
• ▢ 3 cups granulated sugar
• ▢ 5 large eggs at room temperature
• ▢ 1 cup buttermilk well-shaken
• ▢ 1 tablespoon vanilla extract
• ▢ 1 (20-ounce) can crushed pineapple, well-drained

Glaze:

• ▢ 2 cups confectioners' sugar, sifted
• ▢ 2 tablespoons unsalted butter, melted
• ▢ 1 teaspoon vanilla extract
• ▢ 2-4 tablespoons milk

Garnish:

• ▢ pineapple tidbits, well-drained

US Customary - Metric

Instructions

Make Pound Cake:

• Whisk together in a medium mixing bowl, flour (3 cups), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
  
• Preheat oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
• In the bowl of a stand-up mixer, beat butter (1 1/2 cups) on medium speed, until light and fluff, 6 minutes.
  
• Gradually mix in sugar (3 cups) until blended. Beat on medium for 1 additional minute.
  
• Add eggs (5 large), one at a time, mixing after each addition just until the yolk disappears.
  
• Reduce mixer speed to low. Add flour mixture and buttermilk (1 cup), beginning and ending with flour mixture, on low speed until just combined. Scrape down the bowl as needed. Mix in vanilla (1 tablespoon). Gently fold in drained pineapple (1 can).
  
• Pour batter into the prepared bundt pan. Tap the pan on the counter to remove any air bubbles.
  
• Bake for 45 minutes in the preheated oven. Cover with foil and continue to bake, about 45 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in a pan on a wire rack for 1 hour. Remove from the pan and cool completely on a wire rack.

Make Glaze:

• In a large 2-cup liquid measuring cup add confectioners' sugar (2 cups), melted butter (2 tablespoons), and vanilla (1 teaspoon). Whisk in 2 tablespoons of milk. Add more milk, as necessary, until you achieve a very thick pourable consistency. Drizzle over the top of the cooled cake.
• Add pineapple tidbits to the top just before serving.

Fans Also Made:

• 
  Pineapple Dump Cake
• 
  Pineapple Sheet Cake Recipe
• 
  Pineapple Sunshine Cake
• 
  Pineapple Upside Down Cake
• 
  Rum Pineapple Upside Down Cake (Brown Sugar & Buttery Glaze)

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Notes

1. Pineapple Tidbits: I suggest you only add the pineapple tidbit to the top of the cake right before serving. Even if you drain it well and dry it on paper towels, there will be some juice that will drip out. The enzyme in it can break the glaze.
2. Over Beating: Yes, you still beat the butter for 6-7 minutes. Once the eggs are added is when you need to be careful not to overbeat! You just beat the eggs until the yolks disappear.
3. Baking: You might notice this pound cake is baked at a lower temperature than some recipes. We’re looking for a slow and steady bake to produce its velvety texture.
4. Room Temperature Ingredients: It’s best if all the ingredients are at room temperature when you mix up the batter.

Nutrition

Serving: 1slice | Calories: 677kcal | Carbohydrates: 102g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 151mg | Potassium: 176mg | Fiber: 1g | Sugar: 78g | Vitamin A: 927IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg

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