Pineapple Pound Cake

This easy Pineapple Pound Cake has tons of fresh tropical pineapple flavor. A simple pineapple glaze adds extra sweetness.

Ingredient Notes

• Use crushed pineapple in juice, not in syrup. Drain the pineapple and save the juice to make the glaze.

Tips To Prevent Sticking

Cakes often like to stick to bundt pans. Spray the pan well with Baking Spray with Flour, being sure not to miss any spots. Use a good quality Bundt pan with a nonstick surface. Hand wash it instead of washing it in the dishwasher. The dishwasher can break down the nonstick surface.

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Recipe Tips

• When making a pound cake, you want to use room temperature eggs. Let them sit at room temperature for 30 to 60 minutes. If you are short on time, place them in a bowl of warm water for 5 to 10 minutes.
• Make sure your baking powder is fresh. Once opened it should be kept for 3 to 6 months.
• Beat the butter and sugar for at least 3 minutes. This incorporates air into the batter which helps create a light texture.
• Don’t overmix once you add the flour. Just mix until the flour is incorporated. Overmixing will cause the formation of gluten which will give the cake a tough texture.

Variations

• Add a little coconut flavor by adding 1 teaspoon of coconut extract.

Storage

Store at room temperature in an airtight container for 5 days or freeze for up to 5 months

More Pineapple Recipes

• Pineapple Sheet Cake
• Pineapple Pretzel Salad
• Pineapple Coconut Macadamia Pie
• Pineapple 7-Up Cake
• Easy Pineapple Fluff Pie

Pineapple Pound Cake

5 from 2 votes

Prep: 15 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 30 minutes mins

Servings: 18

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This easy Pineapple Pound Cake has tons of fresh tropical pineapple flavor. A simple pineapple glaze adds extra sweetness. Makes a wonderful summer dessert.

Equipment

• Bundt Pan
• Electric Stand Mixer
• Baking spray with flour

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Ingredients

• ▢ 1½ cups unsalted butter, softened
• ▢ 2¾ cups granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 5 large eggs, room temperature
• ▢ 1 cup crushed pineapple, drained (save juice for glaze)
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt

Pineapple Glaze

• ▢ 2 tablespoons melted butter
• ▢ 2 cups powdered sugar
• ▢ ¼ cup pineapple juice

Instructions 

• Preheat oven to 325 degrees.
• Cream butter and granulated sugar and vanilla extract with an electric stand mixer for 3 minutes.
• Beat in eggs one at a time, stopping to scrape down sides of the bowl.
• Whisk together flour, baking powder, and salt.
• Add flour mixture to butter mixture, alternating with the drained crushed pineapple.
• Spray a bundt pan well with baking spray with flour. Transfer batter to pan.
• Bake for 1 hour and 15 minutes, covering with foil after 50 minutes.
• Let cool 10 to 15 minutes in bundt pan and then invert onto a cake stand or plate.
• Whisk together glaze ingredients in a bowl. Drizzle over cooled cake.

Nutrition

Calories: 423kcal | Carbohydrates: 62g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 121mg | Potassium: 69mg | Fiber: 1g | Sugar: 46g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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