Pineapple Pound Cake Recipe

If you’re looking to add a fresh, tropical twist to a classic dessert, look no further than this Pineapple Pound Cake. Bursting with real pineapple, moist and buttery inside, and finished with a sweet-tart pineapple glaze, this cake is one of those comforting showstoppers you’ll love sharing with friends and family—or saving just for you! Each bite is a celebration of flavor and nostalgia, making Pineapple Pound Cake an instant favorite for any occasion.

this Recipe

Ingredients You’ll Need

One of the best things about this cake is how the simple, everyday ingredients come together to create something truly special. Each element plays a unique role in building the texture, flavor, and even the golden color of this Pineapple Pound Cake!

• Unsalted butter: Use softened, high-quality butter for a rich and tender crumb.
• Granulated sugar: Sweetens the cake and helps achieve that classic pound cake texture.
• Vanilla extract: Adds warmth and depth to the overall flavor.
• Almond extract (optional): Offers an extra hint of nutty, aromatic complexity—try it if you love bakery-style cakes!
• Large eggs: Bring structure, moisture, and that irresistible golden hue; make sure they’re at room temperature for a nicely blended batter.
• All-purpose flour: Gives the cake its sturdy-yet-soft crumb—don’t substitute with cake flour for this recipe.
• Baking powder: Provides a gentle lift so your cake isn’t too dense.
• Salt: Balances sweetness and brightens all the flavors.
• Crushed pineapple (drained): The star ingredient—sweet-tart pineapple infuses moisture and tropical flavor in every bite.
• Whole milk: Keeps the cake ultra-moist and supports a tender crumb.
• Powdered sugar: Essential for that dreamy, silky glaze on top.
• Pineapple juice: For the glaze—adjust the amount for your preferred consistency and pineapple zing.
• Vanilla extract (for glaze): Enhances the fruity, floral notes of the glaze.

How to Make Pineapple Pound Cake

Step 1: Prep Oven & Pan

Start by preheating your oven to 325°F (163°C) so the cake bakes up beautifully even. Generously grease and flour a 10-inch bundt or tube pan, ensuring every nook is coated—this is what gives your Pineapple Pound Cake those gorgeous clean lines when it’s time to unmold.

Step 2: Beat Butter & Sugar

In a large mixing bowl, cream together the butter and granulated sugar until pale and fluffy. This can take 3–4 minutes, but don’t rush! Creaming well is what makes your cake light instead of heavy.

Step 3: Add Eggs & Extracts

Crack in your eggs one at a time, mixing well after each addition. Add vanilla (and almond extract, if you’re using it) for that extra boost of flavor. Take a second to inhale the aroma—this is where the magic begins for your Pineapple Pound Cake.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures the leavener and salt are evenly distributed, so every bite is perfectly balanced.

Step 5: Combine Wet & Dry

Add the flour mixture to the butter mixture in three parts, alternating with milk. Begin and end with the flour. Go gently—overmixing can make the cake tough.

Step 6: Add Pineapple

Fold in the drained crushed pineapple, taking care to distribute it throughout the batter. You want little gems of pineapple in every single slice of your Pineapple Pound Cake.

Step 7: Bake

Pour the batter into your prepared pan, smoothing the top if needed. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The smell as it bakes is pure heaven!

Step 8: Cool

Let your cake cool in the pan for about 15 minutes—this helps it set and makes for easier unmolding. Then, turn it out onto a wire rack to cool completely before glazing.

Step 9: Prepare Glaze

In a small bowl, stir together powdered sugar, pineapple juice, and a splash of vanilla extract. Whisk until smooth and pourable—the glaze should coat the back of a spoon and drizzle beautifully.

Step 10: Finish

Once your cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. Slice and serve—everyone will be waiting for that first tender bite!

How to Serve Pineapple Pound Cake

Garnishes

This cake is stunning on its own, but you can make it even more eye-catching with a few simple garnishes. Try sprinkling on some toasted coconut flakes, keep things sunny with fresh pineapple chunks, or add a scatter of chopped mint for a pop of color and freshness.

Side Dishes

Pineapple Pound Cake is wonderful alongside a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, offer it with a fruity compote or a tall glass of iced tea to play up those tropical vibes.

Creative Ways to Present

Cut the cake into cubes for a dessert trifle, or toast slices lightly and serve with a drizzle of caramel sauce. You could even turn leftovers into sweet sandwich “biscuits” with a smear of cream cheese frosting—Pineapple Pound Cake is delicious any way you slice it!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pineapple Pound Cake tightly wrapped in plastic or stored in an airtight container at room temperature for up to three days. The moist crumb actually gets better as it sits!

Freezing

To freeze, wrap individual slices or the whole cooled cake (without glaze) in a double layer of plastic and foil. Pop it in the freezer for up to three months. Thaw in the fridge overnight, then glaze just before serving for maximum freshness.

Reheating

Want to enjoy a warm slice of pineapple heaven? Microwave individual slices for 10–15 seconds until just warmed through, or toast lightly for a crisp edge that melts the glaze—absolutely irresistible.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Just make sure to dice it finely and drain any excess juice to avoid making the batter too wet. Fresh pineapple gives an even brighter flavor to your Pineapple Pound Cake.

Can I skip the almond extract?

Yes, if you prefer a pure vanilla flavor, feel free to leave out the almond extract. The cake will still taste incredible and hold onto its signature charm.

Can I make Pineapple Pound Cake in a loaf pan?

You bet—just divide the batter between two standard loaf pans. Keep in mind that bake time might decrease, so start checking around the 55–60 minute mark.

Why does my cake sometimes stick to the pan?

It’s essential to grease and flour every part of your bundt or tube pan. Try using a baking spray that contains flour for extra insurance, and let the cake cool slightly before unmolding for a clean release.

Can I double the glaze?

Definitely! If you love a thick, drippy topping, doubling up on the glaze won’t overpower the Pineapple Pound Cake and just adds to the fun. Let extra glaze pool in the middle or serve it on the side.

Final Thoughts

Give this Pineapple Pound Cake a try and I promise it will instantly brighten your dessert table—or any day you need a sweet pick-me-up. Whether you serve it for a party or as a treat just for yourself, it’s a recipe worth savoring and sharing. Happy baking!