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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Pin ItMore Pineapple Recipes
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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.
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This pineapple pound cake looks absolutely amazing—super moist and perfect for summer desserts. I love how clearly the tips are explained, especially for bundt cakes. For days when baking isn’t on the plan and you just want quick food inspiration, checking out the Braum’s menu can be helpful too. Really enjoyed this recipe!
This pineapple pound cake looks incredibly moist and flavorful, and the tips for getting the perfect texture are really helpful. It’s a great homemade dessert for gatherings or family treats. On days when baking isn’t possible and you need a quick bite instead, checking the Wendy’s menu can be useful for easy and familiar food options. Really enjoyed reading this recipe!
This pineapple pound cake looks absolutely amazing—super moist and perfect for summer desserts. I love how clearly the tips are explained, especially for bundt cakes. For days when baking isn’t on the plan and you just want quick food inspiration, checking out the Braum’s menu can be helpful too. Really enjoyed this recipe!
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