Pineapple Pound Cake

Moist, buttery, and bursting with tropical sweetness, this pineapple pound cake is a sunny slice of indulgence. With a tender crumb and juicy pineapple pieces folded throughout, each bite is like a warm breeze on a summer day. Whether it’s served plain, dusted with powdered sugar, or topped with a silky glaze, this cake delivers old-school comfort with a fresh, fruity twist.

Behind the Recipe

There’s something magical about the pairing of pound cake and pineapple. I remember discovering it during a family reunion, where an aunt casually placed a golden, fruit-studded loaf on the dessert table. No frosting, no fanfare — just a humble slice packed with sunshine. That moment sparked this version, refined through rainy weekend experiments and sweet cravings. It’s the kind of dessert that tastes like home and feels like a little vacation.

Recipe Origin or Trivia

Pound cakes date back to 18th-century Europe, originally named for their simple formula: a pound each of flour, butter, eggs, and sugar. Over time, the recipe evolved, and modern variations introduced leavening agents and flavor additions like vanilla or citrus. Pineapple became a popular twist in the American South, especially in the mid-20th century when canned pineapple became a household staple. Its bright flavor and moisture made it a natural match for rich, dense cakes — a delicious legacy that continues today.

Why You’ll Love Pineapple Pound Cake

This isn’t just any cake — it’s a mood-lifter, a showstopper, and a go-to treat all in one:

Versatile:
Perfect as breakfast with coffee or dressed up with whipped cream for dessert.

Budget-Friendly:
Made with pantry staples and affordable canned pineapple.

Quick and Easy:
Simple steps and no fancy equipment make this a baker’s dream.

Customizable:
Add nuts, swap glazes, or mix in coconut for fun twists.

Crowd-Pleasing:
Everyone loves its tropical flair and melt-in-your-mouth texture.

Make-Ahead Friendly:
Actually tastes better the next day as flavors deepen.

Great for Leftovers:
Keeps beautifully and makes a delightful toasted snack.

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Chef’s Pro Tips for Perfect Results

This cake’s magic lies in the details — here’s how to make it unforgettable:

• Cream the butter and sugar well. This creates air pockets that lighten the dense crumb.
• Drain pineapple thoroughly. Too much juice can make the cake soggy.
• Use room-temperature ingredients. Ensures smoother mixing and even baking.
• Don’t overmix once flour is added. Keep the texture tender, not tough.
• Let it cool completely. Pound cake firms up as it rests and slices more cleanly.

Kitchen Tools You’ll Need

No stress here — just classic baking basics:

Mixing Bowls: For wet and dry ingredients.

Electric Mixer: Stand or handheld — for creaming and beating.

Rubber Spatula: For folding and scraping every last bit of batter.

Loaf or Bundt Pan: Depending on your preferred presentation.

Wire Rack: For cooling the cake evenly.

Ingredients in Pineapple Pound Cake

This cake is built on balance — buttery richness meets tropical brightness, and every component plays its part.

1. Unsalted Butter: 1 cup (softened) — gives the cake richness and structure.
2. Granulated Sugar: 2 cups — sweetens and aerates when creamed with butter.
3. Eggs: 4 large — bind the ingredients and add moisture.
4. All-Purpose Flour: 2 1/2 cups — provides body and stability.
5. Baking Powder: 1 teaspoon — adds gentle lift to the dense batter.
6. Salt: 1/2 teaspoon — balances sweetness and enhances flavor.
7. Crushed Pineapple: 1 cup (drained) — adds juicy flavor and texture.
8. Vanilla Extract: 1 1/2 teaspoons — warms and deepens the overall flavor.
9. Sour Cream: 1/2 cup — adds tang and keeps the crumb moist.

Ingredient Substitutions

Make it work with what you’ve got:

Butter: Margarine or vegan butter alternatives.

Sour Cream: Greek yogurt or plain whole milk yogurt.

Crushed Pineapple: Pineapple tidbits chopped finely, or fresh pineapple.

Vanilla Extract: Almond extract for a nutty twist.

Ingredient Spotlight

Crushed Pineapple: The star ingredient, it brings moisture, natural sweetness, and just enough texture to make each bite juicy and light.

Sour Cream: Often overlooked, sour cream keeps the cake soft and tender while giving it a subtle tang that cuts through the sweetness.

Instructions for Making Pineapple Pound Cake

Let’s turn your kitchen into a tropical bakery with this simple step-by-step:

1. Preheat Your Equipment:
   Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
2. Combine Ingredients:
   In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking powder, and salt.
4. Assemble the Dish:
   Gradually add dry ingredients to the wet mixture, alternating with sour cream. Fold in drained crushed pineapple until just combined.
5. Cook to Perfection:
   Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool completely before slicing or glazing.
7. Serve and Enjoy:
   Slice thick, serve with whipped cream, or enjoy with coffee or tea. Each bite is buttery, fruity bliss.

Texture & Flavor Secrets

The charm of this cake lies in its contrast — a dense, buttery base speckled with juicy bursts of pineapple, all tied together with vanilla warmth and a hint of tang from sour cream. The crumb is moist yet holds its shape, and the crust gets just the right touch of golden crispness.

Cooking Tips & Tricks

Want to guarantee cake success? Here’s how:

• Grease and flour the pan thoroughly to avoid sticking.
• Let the cake rest overnight for the best flavor.
• Use a serrated knife to slice cleanly.
• Add a pineapple glaze or powdered sugar topping for extra wow.

What to Avoid

Avoid these common mistakes for pound cake perfection:

• Skipping ingredient prep: Room temperature ingredients are essential for smooth mixing.
• Underbaking: Check doneness with a toothpick — the center should not be gooey.
• Overbeating the batter: This can make the cake tough and dense.
• Adding pineapple juice: It throws off the moisture balance — drain well!

Nutrition Facts

Servings: 10
Calories per serving: 410
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

Pound cake is even better the next day, making it perfect for prepping ahead. Wrap cooled cake tightly in plastic wrap and store at room temperature for up to 3 days. It also freezes beautifully — slice and wrap individually for quick snacks. To reheat, warm gently in the microwave or toast slices for a caramelized edge.

How to Serve Pineapple Pound Cake

This cake shines solo, but it’s also a fantastic base for creativity. Serve with whipped cream and berries, drizzle with pineapple glaze, or toast slices and top with a scoop of ice cream. It pairs beautifully with hot coffee, iced tea, or even a glass of cold milk.

Creative Leftover Transformations

Leftovers? Let’s get creative:

• Cube and layer into trifles with pudding and whipped cream.
• Toast and spread with cream cheese or fruit preserves.
• Turn into French toast slices for a decadent brunch.
• Use as a base for cake pops with cream cheese frosting.

Additional Tips

Here’s how to elevate your cake game:

• Add a pinch of cinnamon or nutmeg for subtle spice.
• Stir in shredded coconut for extra tropical flair.
• Glaze with pineapple juice and powdered sugar for sparkle.
• Use cake flour for an even finer crumb.

Make It a Showstopper

To dazzle your guests, serve on a cake stand and drizzle with a pineapple glaze just before serving. Garnish with fresh mint and pineapple wedges or edible flowers. For extra flair, serve alongside small bowls of toppings like whipped cream or toasted coconut.

Variations to Try

• Coconut Pineapple: Add 1/2 cup shredded coconut to the batter.
• Pineapple Upside-Down Twist: Pour batter over a layer of pineapple rings and cherries in the pan.
• Mini Loaves: Divide batter into mini pans for gifting or portion control.
• Lemon Pineapple: Add lemon zest and a lemon glaze for a citrus punch.
• Tropical Explosion: Mix in chopped mango or passionfruit puree for more fruit-forward flavor.

FAQ’s

Q1: Can I use fresh pineapple instead of canned?

A1: Yes, just finely chop and drain well to avoid excess moisture.

Q2: Can I make this recipe gluten-free?

A2: Yes, use a 1:1 gluten-free flour blend designed for baking.

Q3: Can I freeze pineapple pound cake?

A3: Absolutely! Wrap tightly and freeze for up to 2 months.

Q4: Do I need to refrigerate the cake?

A4: No, store at room temperature for up to 3 days or refrigerate for longer.

Q5: What type of pan works best?

A5: A standard loaf or Bundt pan works perfectly.

Q6: Can I add nuts to the batter?

A6: Yes, chopped pecans or walnuts add great texture.

Q7: How do I make it more moist?

A7: Be sure not to overbake and don’t skip the sour cream — it’s key!

Q8: Can I make cupcakes with this batter?

A8: Yes! Adjust the baking time to about 20–25 minutes.

Q9: Is it too sweet?

A9: It’s sweet but balanced — the pineapple and tangy sour cream keep it light.

Q10: Can I skip the glaze?

A10: Definitely — the cake is delicious on its own or with a simple dusting of powdered sugar.

Conclusion

Pineapple pound cake is proof that simple ingredients can create something truly special. Rich, moist, and glowing with fruity flavor, it’s a cake that’s as joyful to bake as it is to eat. Let me tell you, it’s worth every bite — and then some.

Watch How to Make Pineapple Pound Cake

https://youtu.be/_UlP2Hc666g?si=y-iDudNp1LZSVdwv