Pineapple Pound Cake

Pineapple Pound Cake is a moist, buttery, tropical twist on the classic pound cake that I can’t get enough of. It’s dense and rich like traditional pound cake, but bursting with pineapple flavor in every bite. Whether I serve it plain, with a glaze, or topped with whipped cream and fruit, it’s a sweet slice of sunshine I love sharing.

Why You’ll Love This Recipe

I love this cake because it’s incredibly simple yet full of bright, fruity flavor. The pineapple adds moisture and natural sweetness, while the dense crumb makes each slice satisfying and rich. It’s the perfect dessert for spring, summer, or whenever I’m craving something sweet with a tropical flair. Plus, it stores well and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Crushed pineapple (with juice)

• Vanilla extract

• Sour cream or buttermilk (optional, for extra moisture)

Optional glaze:

• Powdered sugar

• Pineapple juice or milk

• Vanilla extract

Directions

1. I preheat the oven to 325°F and grease a bundt pan or loaf pan well.

2. In a large bowl, I cream the butter and sugar together until light and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple and its juice.

6. I stir in the vanilla extract and sour cream if using, then mix until just combined.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

For the optional glaze:

10. I mix powdered sugar with a little pineapple juice or milk and vanilla extract, then drizzle over the cooled cake.

Servings and timing

This recipe makes 10–12 slices. It takes about 20 minutes to prep, 60–70 minutes to bake, and another 30 minutes to cool. I usually have it ready in just under 2 hours.

Variations

Sometimes I fold in shredded coconut or chopped pecans for extra texture. For a layered twist, I’ve baked this batter in loaf pans and added a cream cheese filling in the center. I also like swapping out the vanilla for rum extract to enhance the tropical flavor.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5. To serve warm, I microwave individual slices for 10–15 seconds. It also freezes well—I wrap it tightly and freeze for up to 2 months.

FAQs

Can I use fresh pineapple?

Yes, I can use finely chopped fresh pineapple, but I make sure to include a bit of juice or moisture to match the canned version.

What kind of pan works best?

I usually use a bundt pan for a classic presentation, but loaf pans work too. Just adjust the bake time as needed.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour and it turns out great.

How do I know when the cake is done?

I check with a toothpick—it should come out clean or with a few moist crumbs. The top should be golden and slightly springy to the touch.

Do I need to use the glaze?

No, the cake is flavorful on its own. But the glaze adds a nice finishing touch, especially if I’m serving it for a special occasion.

Conclusion

Pineapple Pound Cake is one of those simple yet stunning desserts that always delivers. With its moist crumb, tropical sweetness, and buttery richness, it’s the kind of cake that works just as well for brunch as it does for dessert. Whether I serve it plain or glazed, every slice tastes like a little vacation.