There’s something so comforting about a slice of Pineapple Pound Cake. The buttery, dense crumb paired with the sweet, tangy pineapple makes you want to slow down and savor every bite.
I remember the first time I made it—the tropical scent of caramelizing pineapple filled the house, and I was hooked after one slice. What makes this cake special is its simplicity.
You get all the classic richness of a pound cake, but the crushed pineapple adds a bright, juicy twist that keeps it moist and flavorful.
This cake’s versatility is a real win. Whether dusted with powdered sugar or topped with a luscious glaze, it always feels a little extra without a ton of effort.
Pineapple cakes are trending right now, with people looking for nostalgic, easy-to-make desserts that still wow. Plus, pineapple’s tropical flavor is a perfect escape, any time of year.
Why I Love This Recipe?
- I love how the pineapple keeps the cake so moist. No one wants a dry pound cake, and the crushed pineapple does the trick!
- It’s perfect for any occasion—whether it’s a casual weeknight dessert or a last-minute brunch dish, this cake always impresses.
- The balance between sweet and tangy is just right, and it pairs beautifully with a simple whipped cream or even vanilla ice cream.
- I’ve tweaked the recipe over time, sometimes adding a dash of cinnamon or a bit of toasted coconut for a fun variation.
Pineapple Pound Cake Recipe
Equipment
- Mixing Bowls
- Measuring Cups
- Whisk
- Rubber spatula
- Cooling Rack
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups unsalted butter softened
- 1¾ cups sugar
- 5 large eggs room temperature
- ½ cup sour cream room temperature
- ¾ cup crushed pineapple drained (reserve the juice for the glaze)
- 1 teaspoon vanilla extract
- 1 teaspoon pineapple extract
The Cream Cheese Glaze
- 4 ounces cream cheese softened
- 2 cups confectioners’ sugar
- 2 tablespoons pineapple juice reserved from the crushed pineapple
Instructions
- Preheat oven to 300°F/150°C and grease a tube pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar in a stand mixer for 5-7 minutes until fluffy.
- Beat in eggs one at a time.
- Mix in sour cream, then add dry ingredients in thirds, mixing lightly.
- Fold in crushed pineapple and extracts, then pour batter into the pan and tap to remove air bubbles.
- Bake for 50-60 minutes, cool on a wire rack, then serve.
Nutrition
Tips that You Must Consider!
- Room Temperature Ingredients: Make sure all your ingredients, especially the eggs and butter, are at room temperature. This helps create a tender, soft cake.
- Gentle Mixing: When mixing the batter, be gentle. Overmixing can make the cake dense and crumbly because it overworks the gluten in the flour.
- Well-Drained Pineapple: Drain the pineapple really well before adding it to the batter. This prevents too much moisture, which can make the cake soggy.
What To Serve With Pineapple Pound Cake?
