Pineapple Pound Cake is a delightful dessert that you can’t help but love. Combining the rich, buttery base of a classic pound cake with the sunny, tropical flavors of pineapple creates a sweet treat that sings with every bite. The cake’s tender crumb pairs wonderfully with the juicy sweetness of the fruit, making it a perfect choice for gatherings or a cozy afternoon pick-me-up with a cup of tea. It’s the kind of dessert that feels special yet is simple enough to whip up on a whim.

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I first stumbled upon this recipe during a family gathering, where a friend’s mom brought it along to share. The moment I took a bite, I was transported to a sun-soaked beach with gentle waves and warm breezes. The combination of dried and crushed pineapples creates a burst of flavor that feels both nostalgic and refreshing. You won’t find any store-bought version quite like this! I’m thrilled to share this Pineapple Pound Cake recipe with you, and I know it will become a beloved addition to your baking repertoire.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pineapple Pound Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pineapple Pound Cake

Why You’ll Love This Recipe

Simple & Quick: Perfect for beginners, this recipe is straightforward and takes about 10 minutes to prepare.
Irresistible Flavor: The combination of dried and crushed pineapple creates a moist, flavorful cake that’s hard to resist.
Eye-Catching Appeal: Its beautiful golden-brown exterior and charming bundt shape make it a showstopper on any dessert table.
Flexible Serving: Whether it’s a family brunch, birthday celebration, or simply an indulgent snack, this cake fits the occasion beautifully.
Diet-Friendly Options: You can easily adapt it for gluten-free diets with specialty cake flour.

Ingredients You’ll Need

1 cup dried pineapple, diced small: Adds sweetness and chewy texture. If you can’t find dried pineapple, chopped dates or figs make a delightful alternative.
1/3 cup orange juice or rum (optional): Soaking the dried pineapple in orange juice or rum enhances the flavor. If you prefer a non-alcoholic option, stick with juice.
2 ¾ cups cake flour: This light flour yields a tender crumb. You can substitute with all-purpose flour but expect a slightly denser cake.
1 teaspoon kosher salt: Balances the sweetness of the cake.
½ teaspoon baking soda: Helps the cake rise and creates a lighter texture.
1 ½ cups unsalted butter, room temperature: Gives the cake its rich flavor. Always use unsalted to control the overall saltiness.
2 ½ cups granulated sugar: Sweetens the cake perfectly while keeping it moist.
6 large eggs, room temperature: Essential for binding and adds richness. Let them sit at room temperature for 30 minutes before using for best incorporation.
1 cup buttermilk, room temperature: Contributes to a moist texture and tangy flavor. You can substitute it with milk and vinegar if unavailable.
1 tablespoon vanilla extract: Adds a warm depth of flavor.
1 can (20 oz) crushed pineapple, drained well, juice reserved: Provides moisture and flavor. Be sure to drain well to avoid excess liquid in the batter.
1 tablespoon unsalted butter, melted: For the glaze, to add richness.
3 tablespoons reserved pineapple juice: This enhances the glaze’s sweetness and flavor.
1 teaspoon vanilla extract: Complements the pineapple in the glaze.
Pinch kosher salt: Balances the sweetness of the glaze.
1 ½ cups confectioners’ sugar: Creates a smooth, sweet glaze.

How to Make Pineapple Pound Cake

Soak the Dried Pineapple: In a shallow cup or dish, soak the dried pineapple in either the orange juice or rum for about 2 hours. Drain to remove excess liquid and set aside for later use.
Preheat and Prepare the Pan: Preheat your oven to 325°F and set the rack to the middle position. Prepare a 12-cup Bundt pan with nonstick baking spray, ensuring every nook is coated to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups cake flour, 1 teaspoon kosher salt, and ½ teaspoon baking soda until well combined. This ensures even distribution of ingredients for a uniform rise.
Cream Butter and Sugar: In the bowl of your stand mixer, add 1 ½ cups unsalted butter and 2 ½ cups granulated sugar. Mix on high speed for about 4 minutes until the mixture is pale yellow and fluffy—this aeration is key for a light cake.
Incorporate Eggs: Add the 6 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl to mix evenly—don’t skip this!
Combine Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients into the wet mixture in two increments. Mix until just combined; avoid overmixing for a tender cake.
Add Remaining Ingredients: Add in 1 cup buttermilk, 1 tablespoon vanilla extract, the crushed pineapple, and the soaked pineapple. Gently mix until everything is just combined, then turn off the mixer.
Bake the Cake: Pour the batter into the prepared Bundt pan and bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and fragrant.
Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then, invert the cake onto a serving plate and let it cool for at least 1 hour or until it’s cool to the touch.
Prepare the Glaze: In a medium bowl, combine 1 tablespoon melted unsalted butter, 3 tablespoons reserved pineapple juice, 1 teaspoon vanilla extract, and a pinch of kosher salt. Gradually whisk in 1 ½ cups confectioners’ sugar until smooth and well combined.
Glaze the Cake: Once the cake is completely cool, pour the glaze over the top, letting it drizzle down the sides. Allow it to sit for 10–15 minutes to set before slicing. Enjoy every tempting bite!

Storing & Reheating

To store the Pineapple Pound Cake, keep it at room temperature in an airtight container for up to 3 days. If you want to extend its life, refrigerate it for up to a week, ensuring it’s well wrapped to avoid drying out. For longer storage, freeze the cake (whole or sliced) in a freezer-safe container for up to 3 months. When ready to enjoy, simply thaw at room temperature or pop a slice in the microwave for a warm treat, though be mindful that the texture may slightly change. Refresh it with a bit of glaze for extra moisture!

Chef’s Helpful Tips

Avoid overmixing the batter once you add the flour; it can result in a dense cake.
Use room temperature ingredients for a smoother batter that incorporates better.
If the top of the cake cracks, don’t worry! That just means it’s going to be wonderfully moist inside.
For a burst of citrus flavor, feel free to add a little Zest from the orange in the batter.
Making this recipe a day in advance can enhance the flavors, as the cake will continue to settle and meld overnight.

There’s something magical about Pineapple Pound Cake, whether enjoyed at a festive gathering or as a comforting treat during a quiet afternoon. It’s easy, packed with flavor, and sure to bring smiles to anyone who tries it. So, wear your apron, gather your ingredients, and let the enchanting aroma of baking fill your kitchen. Baking is as much about the experience as it is about the final product, and I can’t wait for you to indulge in this lovely cake.

Recipe FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Just make sure to finely chop it and ensure that it’s well-drained to avoid adding excess moisture to the batter. Fresh pineapple adds a bright flavor, but you’ll want to be cautious about the amount of juice it contains.

Can I make this cake ahead of time?

Absolutely! The flavors meld wonderfully after a day, so feel free to bake it one day in advance. Just store it in an airtight container at room temperature until you’re ready to serve.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes to curdle before using.

How do I know when the cake is done baking?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there’s wet batter, it needs more time in the oven. Make sure to keep an eye on it during the last few minutes of baking!

⭐ If you make my Pineapple Pound Cake recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Pineapple Pound Cake