Pineapple Pound Cake

There’s something undeniably comforting about the aroma of a freshly baked pound cake wafting through the kitchen, but when you add the tropical sweetness of pineapple to the mix, magic truly happens. This Pineapple Pound Cake is golden on the outside, dense yet moist on the inside, and brimming with the juicy, caramelized essence of ripe pineapple. It’s a slice of summer in every bite, and trust me, you’re going to love this.

Behind the Recipe

This recipe was born out of a craving for sunshine during a long, gray winter. I remembered my grandmother’s classic pound cake, always rich with butter and vanilla, and decided to give it a tropical twist. With one can of crushed pineapple and a hint of its juice, the transformation was instant. Now it’s a staple at my spring and summer gatherings, always devoured down to the last crumb.

Recipe Origin or Trivia

Pound cake has roots that trace back to Europe, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, this rich dessert evolved with regional twists and flavor additions. Pineapple, a tropical fruit once considered exotic and luxurious, became popular in Southern baking. It adds not only sweetness but a lush moistness that makes each bite of this cake a little indulgent journey.

Why You’ll Love Pineapple Pound Cake

Warm, buttery, and kissed with tropical fruit — here’s why this cake will win you over:

Versatile: Serve it plain, drizzle with glaze, or top with whipped cream and berries.

Budget-Friendly: Uses simple pantry ingredients plus canned pineapple.

Quick and Easy: Comes together with minimal steps and no fancy equipment.

Customizable: Add coconut, swap for gluten-free flour, or experiment with citrus zest.

Crowd-Pleasing: Perfect for picnics, brunches, and potlucks.

Make-Ahead Friendly: Stays moist and flavorful for days.

Great for Leftovers: Toast slices for breakfast or turn into pineapple shortcake.

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Chef’s Pro Tips for Perfect Results

Want to nail this cake every time? Here are my go-to tricks:

1. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best texture.
2. Don’t Overmix: Mix just until combined to avoid a tough crumb.
3. Drain Pineapple Slightly: A bit of juice is good, but too much makes the batter soggy.
4. Grease Thoroughly: Use butter and flour or baking spray for easy release.
5. Cool Completely: Let the cake cool in the pan for 15 minutes before transferring.

Kitchen Tools You’ll Need

Before you start, gather these kitchen essentials:

Stand or Hand Mixer: For creaming the butter and sugar until fluffy.

Mixing Bowls: Large enough to hold your batter without splashing.

Measuring Cups & Spoons: Accuracy is key.

Spatula: For scraping down the bowl.

Loaf or Bundt Pan: Both work beautifully, just adjust baking time accordingly.

Cooling Rack: Helps prevent soggy bottoms.

Ingredients in Pineapple Pound Cake

This cake blends classic pound cake richness with the sunny flavor of pineapple. Here’s what you’ll need:

1. All-Purpose Flour: 2 ½ cups – forms the structure of the cake.
2. Baking Powder: 1 teaspoon – gives just a touch of lift.
3. Salt: ½ teaspoon – enhances all the flavors.
4. Unsalted Butter: 1 cup (2 sticks), softened – brings richness and moisture.
5. Granulated Sugar: 2 cups – adds sweetness and helps create a golden crust.
6. Large Eggs: 4 – bind everything together and contribute to the cake’s density.
7. Vanilla Extract: 2 teaspoons – adds warmth and depth.
8. Crushed Pineapple (with juice): 1 can (20 ounces), slightly drained – infuses tropical flavor and keeps it moist.
9. Milk: ¼ cup – helps loosen the batter to the right consistency.

Ingredient Substitutions

Here’s how to tweak if you’re short on something:

All-Purpose Flour: Gluten-free baking blend.

Granulated Sugar: Coconut sugar or light brown sugar for a caramel note.

Unsalted Butter: Margarine or vegan butter for dairy-free.

Crushed Pineapple: Fresh pineapple finely chopped with some juice.

Milk: Any non-dairy milk like almond or oat.

Ingredient Spotlight

Crushed Pineapple: The hero of this cake. It brings bursts of juicy sweetness and a tender, moist crumb that’s unbeatable.

Unsalted Butter: Creamed until fluffy, it provides that classic dense but soft pound cake texture.

Instructions for Making Pineapple Pound Cake

Get ready for the sweet scent of pineapple and vanilla to fill your kitchen. Here are the steps you’ll follow:

1. Preheat Your Equipment:
   Set your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a standard bundt pan.
2. Combine Ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
3. Prepare Your Cooking Vessel:
   Make sure your pan is greased well and dusted lightly with flour to prevent sticking.
4. Assemble the Dish:
   Add dry ingredients to the wet mixture in batches, alternating with milk. Stir in the crushed pineapple just until evenly distributed.
5. Cook to Perfection:
   Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   Let the cake cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
7. Serve and Enjoy:
   Slice and serve as-is, or add a glaze, whipped cream, or a scoop of vanilla ice cream for extra indulgence.

Texture & Flavor Secrets

The exterior of this cake bakes into a delicate, golden crust that gives way to a soft, buttery interior. Tiny bits of pineapple add pockets of juicy sweetness, while the mild acidity enhances the richness. The balance of tender crumb and bursts of fruity moisture is what makes every bite addictive.

Cooking Tips & Tricks

A few final notes for flawless baking:

• Don’t open the oven early. It can cause the center to sink.
• Let the cake rest overnight for even better flavor the next day.
• Use a serrated knife for cleaner slices.

What to Avoid

Keep your cake on point by steering clear of these pitfalls:

• Overmixing the batter — leads to dense, chewy texture.
• Using cold butter or eggs — results in uneven mixing.
• Skipping the cooling time — makes slicing difficult and messy.

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

This cake is perfect for making ahead. You can bake it a day or two early and keep it tightly wrapped at room temperature. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Reheat gently in the microwave or toast for a crispy edge.

How to Serve Pineapple Pound Cake

Serve it warm with a dollop of whipped cream, or chilled with a pineapple glaze. It pairs beautifully with fresh berries, a scoop of ice cream, or a drizzle of caramel for a decadent dessert.

Creative Leftover Transformations

Turn extra slices into:

• Pineapple French toast
• Cake croutons for fruit salad
• Crumbled base for parfaits

Additional Tips

• Sift the flour for an extra tender crumb.
• Add a teaspoon of lemon zest for brightness.
• For a glaze, mix powdered sugar with a bit of pineapple juice.

Make It a Showstopper

Use a decorative bundt pan for eye-catching ridges. Dust with powdered sugar or glaze with a glossy pineapple icing. Garnish with fresh pineapple slices or edible flowers for a tropical finish.

Variations to Try

• Coconut Pineapple Pound Cake: Add ½ cup shredded coconut to the batter.
• Citrus Twist: Mix in orange or lemon zest for zing.
• Spiced Pineapple Cake: Add cinnamon and nutmeg for warmth.
• Pineapple Upside-Down Pound Cake: Layer pineapple rings and cherries at the bottom before pouring batter.
• Mini Pound Cakes: Bake in muffin tins for single servings.

FAQ’s

Q1: Can I use fresh pineapple?

A1: Yes, finely chop and slightly crush it, but be sure to include some juice.

Q2: Can I make this cake gluten-free?

A2: Absolutely, use a 1:1 gluten-free flour blend.

Q3: How do I prevent the cake from sticking?

A3: Thoroughly grease and flour your pan, or use baking spray with flour.

Q4: Can I use pineapple chunks instead of crushed?

A4: Crushed is best for texture, but finely chopped chunks can work in a pinch.

Q5: Can I reduce the sugar?

A5: You can cut back by ¼ cup, but too much reduction affects texture.

Q6: What if I don’t have a bundt pan?

A6: Use two 9×5 loaf pans or one large rectangular pan.

Q7: Can I add nuts?

A7: Yes, chopped pecans or walnuts add great crunch.

Q8: Is it okay to freeze this cake?

A8: Definitely. Slice and wrap well for up to 2 months.

Q9: Why is my cake dense?

A9: Overmixing or using cold ingredients can lead to a heavy cake.

Q10: Can I add a glaze?

A10: Yes! A simple mix of powdered sugar and pineapple juice is perfect.

Conclusion

Pineapple Pound Cake is one of those recipes that turns an ordinary day into something special. Whether you enjoy it with your morning coffee, as a sweet after-dinner treat, or shared with friends, it delivers sunshine and smiles in every bite. So go ahead, preheat that oven and let’s bring a little tropical magic to your table.

Watch How to Make Pineapple Pound Cake

https://youtu.be/_UlP2Hc666g?si=cCBfWgZMHkV0nGEk