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.
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.
Measure The Flour Correctly
Fluff the flour up some in the bag or container. Then gently scoop it using a large spoon into a dry measuring cup. Overfill the measuring cup slightly and then use the back of a knife to run across the top and get rid of excess.
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
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Pineapple Pound Cake
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love pineapple in desserts, and this pound cake looks like a tropical dream! Can’t wait to give it a try this weekend. It actually reminds me of some of the Filipino sweets we serve during family celebrations. If you’re curious about more traditional options, I recently came across a great local menu at https://ambersmenu.com.ph/ that has a bunch of nostalgic dishes and treats. Thanks for the recipe and all the helpful baking tips!
This Pineapple Pound Cake looks absolutely delicious — I’m definitely going to try this for our next family get-together! I’ve been exploring all kinds of Southern-style desserts lately, and this one reminds me of the sweet treats you often find at casual American restaurants. If you love this kind of comfort food, you might also enjoy checking out the full list of offerings at a place like https://thecookoutmenus.us/ — it’s packed with similar indulgent options. Thanks again for the baking tips, especially about measuring the flour correctly!
This pineapple pound cake looks incredibly moist and flavorful — perfect for summer gatherings! I love how the glaze uses the pineapple juice too. For a great dessert pairing, check out the https://braumsmenus.com
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That looks delicious! Definitely will have to try that!