Pineapple Pound Cake is a delightful dessert that combines the rich flavors of creaminess and tropical fruit. This recipe is perfect for gatherings, special occasions, or simply to enjoy with your afternoon tea. If you’re looking for a cake that brings joy with every bite, then this is the one for you. You might also enjoy exploring a heavenly pineapple cream cheese pound cake variation to surprise your guests.

Why Make This Recipe

Pineapple Pound Cake is not only delicious but also straightforward to make. The moistness from the crushed pineapple keeps the cake tender, while the glaze adds a sweet finishing touch. Using everyday ingredients makes it accessible for everyone. If you’re a fan of citrus desserts, you may also want to check out a blueberry lemon pound cake for your next baking adventure.

How to Make Pineapple Pound Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 cup sour cream
• 1/2 cup crushed pineapple, drained
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 1/2 cups powdered sugar (for glaze)
• 3 tbsp pineapple juice (for glaze)
• 1 tbsp melted butter (for glaze)
• 1/2 tsp vanilla extract (for glaze)
• Pineapple chunks (for topping)
• Light dusting of powdered sugar (for topping)

Directions

Preheat your oven to 325°F. Grease and flour a bundt pan generously. In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter and sugar until light, fluffy, and creamy, about 4–5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, crushed pineapple, vanilla extract, and coconut extract if using. Gradually add the dry ingredients and mix until just combined. Do not overmix. Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it onto a serving plate. To make the glaze, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth and pourable. Drizzle the glaze generously over the cooled Pineapple Pound Cake, letting it drip beautifully down the sides. Top with pineapple chunks and a light dusting of powdered sugar for that irresistible bakery-style finish.
{image_2} You may also find Marble Pound Cake useful.

How to Serve Pineapple Pound Cake

Serve Pineapple Pound Cake as a dessert after dinner, or enjoy it with coffee or tea for a delightful afternoon treat. It pairs beautifully with whipped cream or vanilla ice cream for extra indulgence.

How to Store Pineapple Pound Cake

To store Pineapple Pound Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week, or freeze it for up to three months. Just make sure to let it thaw completely before serving.

Tips to Make Pineapple Pound Cake

• Ensure your butter is softened to room temperature for a smoother batter.
• Don’t skip draining the crushed pineapple; excess moisture can affect the cake’s texture.
• For added flavor, consider mixing in some coconut flakes for a tropical twist.
• For the best texture, avoid overmixing once you incorporate the dry ingredients.

Variation

You can switch things up by adding shredded coconut or swapping crushed pineapple for crushed peaches. Both variations bring delicious flavors that adapt beautifully to this recipe.

FAQs

1. Can I use fresh pineapple instead of canned?
   Yes, you can use fresh pineapple, just make sure to chop it finely and drain any excess juice.

2. Is there a gluten-free option for this cake?
   Absolutely! You can replace all-purpose flour with a gluten-free flour blend.

3. Can I freeze the Pineapple Pound Cake?
   Yes, this cake freezes well. Wrap it tightly and store it in the freezer for future enjoyment.

{image_1}

Conclusion

Pineapple Pound Cake is an excellent choice for a delicious dessert that everyone will love. By following this simple recipe, you can create a delightful cake that showcases the tropical flavors of pineapple. For more variations on this classic cake, explore these recipes: Southern Pineapple Pound Cake, Next-Level Pineapple Pound Cake Recipe, Pineapple Pound Cake Recipe – Allrecipes, and Glazed Pineapple Pound Cake Recipe – Home Cooked Harvest. Enjoy your baking!

Pineapple Pound Cake

A delightful dessert combining rich flavors of creaminess and tropical fruit that's perfect for gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Calories 330 kcal

Ingredients

  

Main Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened Ensure it's softened to room temperature.
• 2 cups granulated sugar
• 5 large eggs
• 1 cup sour cream
• 1/2 cup crushed pineapple, drained Be sure to drain to avoid excess moisture.
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)

For the Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons pineapple juice
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract For glaze

For Topping

• Pineapple chunks For garnish.
• Light dusting of powdered sugar For garnish.

Instructions

 

Preparation

• Preheat your oven to 325°F. Grease and flour a bundt pan generously.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large mixing bowl, beat the butter and sugar until light, fluffy, and creamy, about 4–5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the sour cream, crushed pineapple, vanilla extract, and coconut extract if using.
• Gradually add the dry ingredients and mix until just combined. Do not overmix.
• Pour the batter evenly into the prepared bundt pan and smooth the top.

Baking

• Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 15 minutes before turning it onto a serving plate.

Glazing

• To make the glaze, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth and pourable.
• Drizzle the glaze generously over the cooled Pineapple Pound Cake, letting it drip beautifully down the sides.
• Top with pineapple chunks and a light dusting of powdered sugar for an irresistible finish.

Notes

Serve Pineapple Pound Cake as a dessert after dinner or with coffee or tea for an afternoon treat. It pairs beautifully with whipped cream or vanilla ice cream. Ensure your butter is softened; don't skip draining the crushed pineapple; avoid overmixing after adding dry ingredients. Variations include using shredded coconut or swapping crushed pineapple for peaches.

Keyword Baking, Dessert Recipe, Pineapple Pound Cake, Pound Cake, Tropical Cake