Name: Pineapple Pound Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup crushed pineapple (with juice); 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs; 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp vanilla extract; Optional: powdered sugar for dusting or pineapple glaze

A rich, buttery pineapple pound cake is one of my go-to desserts when I want something nostalgic but with a tropical kick. The sweetness of crushed pineapple folded into a classic pound cake base gives every slice a moist texture and a burst of sunny flavor. It’s golden on the outside, soft inside, and just the right amount of indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup crushed pineapple (with juice)

1 cup unsalted butter, softened

4 large eggs

1 ½ cups granulated sugar

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp vanilla extract

Optional: powdered sugar for dusting or pineapple glaze

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring a 9×5-inch loaf pan or a bundt pan.

In a large mixing bowl, I cream together the softened butter and sugar until it’s light and fluffy.

Then I beat in the eggs one at a time, making sure each one is well incorporated before adding the next.

I stir in the vanilla extract and the crushed pineapple with its juice.

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

I slowly add the dry ingredients to the wet mixture, stirring just until everything is combined—I’m careful not to overmix.

I pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes, until a toothpick comes out clean.

Once baked, I let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Before serving, I like to dust it with powdered sugar or drizzle a pineapple glaze over the top for an extra burst of flavor.

Servings and timing

This recipe makes 10 generous slices of pineapple pound cake.

Prep Time: 15 minutes

Cooking Time: 65 minutes

Total Time: 1 hour 20 minutes

Calories: Approximately 345 kcal per serving

Variations

When I want to change things up a bit, I sometimes stir in shredded coconut or a handful of chopped nuts like pecans. For a zesty touch, I add a bit of lemon or lime zest to the batter. This cake also works beautifully with a coconut glaze or a cream cheese drizzle for more richness. And when I want to make it extra tropical, I add diced maraschino cherries for color and a pop of sweetness.

Storage/Reheating

I store leftover pineapple pound cake in an airtight container at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to 5 days—it stays moist. For even longer storage, I wrap individual slices in plastic wrap and freeze them for up to 2 months. When I want a slice, I just thaw it at room temperature or give it a quick warm-up in the microwave for about 15–20 seconds.

FAQs

How do I keep pound cake from being too dry?

I make sure not to overbake it and always measure the flour accurately. Using crushed pineapple with its juice also helps keep the cake moist.

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple that’s been finely chopped and its juice collected. I just make sure to keep the total amount the same as the canned version.

What kind of glaze goes well with this cake?

I love using a simple glaze made from powdered sugar and pineapple juice. For a richer option, a cream cheese glaze also complements the cake perfectly.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance—the flavors actually deepen after resting overnight, and the texture stays tender.

Is this recipe suitable for a bundt pan?

Yes, it works wonderfully in a bundt pan. I just make sure to grease and flour it well to prevent sticking.

Conclusion

This pineapple pound cake is a tropical twist on a timeless dessert that never fails to please. I keep coming back to it because it’s easy, reliable, and downright delicious. Whether I serve it as-is or dress it up with a glaze, it’s always a crowd-pleaser. If I’m craving something sweet, buttery, and fruit-forward, this cake hits the spot every time.

Recipe: