A moist and tropical twist on the classic pound cake, this Pineapple Pound Cake bursts with juicy pineapple flavor and has a soft, buttery crumb perfect for dessert or afternoon tea. It’s a delightful treat that blends rich Southern comfort with fruity brightness, making it ideal for any season—especially when I crave something that feels both nostalgic and refreshing.
Why You’ll Love This Recipe
I love how this pineapple pound cake transforms simple pantry staples into something truly special. The buttery richness pairs beautifully with the tang of pineapple, giving it a tropical lift without overpowering the classic pound cake texture. It’s not too sweet, which means I can enjoy a slice with morning coffee or dress it up with a glaze for a dinner party. Plus, it keeps well and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed pineapple, drained
1/4 cup pineapple juice (reserved from the crushed pineapple)
1 teaspoon vanilla extract
Optional: powdered sugar for dusting or pineapple glaze
Directions
I preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan or a bundt pan, then dust it lightly with flour.
In a large bowl, I cream together the softened butter and sugar until the mixture is light and fluffy.
I add the eggs one at a time, beating well after each addition.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry mixture to the creamed mixture, alternating with the reserved pineapple juice. I always start and end with the flour.
Then I gently fold in the drained crushed pineapple and vanilla extract until everything is just combined.
I pour the batter into the prepared pan and smooth out the top evenly.
I bake the cake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Once done, I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
For serving, I like to dust it with powdered sugar or drizzle on a pineapple glaze for extra tropical flavor.
Servings and timing
Servings: 10
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Calories per serving: Approximately 365 kcal
Variations
I sometimes stir in 1/2 cup of sweetened shredded coconut for a more tropical flavor.
A tablespoon of rum or coconut extract added to the batter gives the cake a fun island-style twist.
I’ve also topped it with a simple pineapple glaze made with powdered sugar and pineapple juice for a bit of extra sweetness.
For a lighter version, I substitute half the butter with Greek yogurt—it changes the texture slightly but still tastes great.
If I want to turn this into a layer cake, I double the recipe and use two 8-inch round pans.
Storage/Reheating
I store the cooled cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to a week or freeze it (wrapped well) for up to 2 months. When I reheat a slice, I pop it in the microwave for about 10–15 seconds to bring back its soft texture. If it’s frozen, I let it thaw at room temperature before serving.
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FAQs
How do I prevent my pound cake from becoming too dense?
I always make sure to cream the butter and sugar thoroughly to incorporate air. Also, I avoid overmixing once the flour is added to keep the crumb light and soft.
Can I use canned pineapple instead of fresh?
Yes, I use canned crushed pineapple for convenience, just make sure it’s drained well and reserve the juice as specified.
What’s the best pan to use for this recipe?
I like using a bundt pan for a decorative shape, but a 9×5-inch loaf pan works perfectly too. Just make sure to grease and flour it well.
Can I make this cake ahead of time?
Absolutely. I often bake it the day before an event—it actually tastes better after resting overnight as the flavors meld together.
Is it okay to use salted butter?
If that’s all I have, I use it and simply reduce or omit the added salt in the recipe to keep the balance right.
Conclusion
This Pineapple Pound Cake is everything I want in a dessert—rich, moist, and bursting with tropical flavor. It’s easy to prepare, works for casual snacking or elegant gatherings, and keeps beautifully. Whether I serve it plain or dressed up with glaze, it’s always a hit and has become one of my go-to bakes when I’m craving something comforting with a fruity flair.
📖 Recipe:
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Pineapple Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and buttery pound cake infused with crushed pineapple and pineapple juice for a tropical twist. This Pineapple Pound Cake is perfect for dessert, afternoon tea, or even breakfast with coffee. Its soft crumb and balanced sweetness make it a delightful treat all year round.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed pineapple, drained
1/4 cup pineapple juice (reserved from the crushed pineapple)
1 teaspoon vanilla extract
Optional: powdered sugar for dusting or pineapple glaze
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the pineapple juice, starting and ending with the flour.
- Gently fold in the drained crushed pineapple and vanilla extract until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with pineapple glaze before serving, if desired.
Notes
Stir in 1/2 cup of sweetened shredded coconut for more tropical flavor.
Add 1 tablespoon of rum or coconut extract for a fun twist.
Top with a pineapple glaze for added sweetness and flair.
Replace half the butter with Greek yogurt for a lighter version.
Double the recipe and bake in two 8-inch round pans for a layer cake.
Store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 26g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
