This Pineapple Pound Cake is rich, buttery, and packed with sweet tropical flavor. Crushed pineapple keeps the crumb incredibly moist, while a simple pineapple glaze adds the perfect finishing touch. It’s the kind of classic cake that works for holidays, potlucks, or an easy weekend dessert.
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- Why You’ll Love This Recipe
- Ingredients Overview
- How to Make Pineapple Pound Cake
- Pineapple Glaze
- Baking Tips
- Full Recipe Card
Why You’ll Love This Recipe
- Ultra-moist texture thanks to crushed pineapple
- Perfect balance of butter, sweetness, and tropical flavor
- Simple ingredients and easy-to-follow steps
- Great for Bundt or tube pans
- Freezes beautifully for make-ahead desserts
Ingredients Overview
Note: Exact measurements are listed in the recipe card at the end.
- Unsalted butter and vegetable oil for richness and moisture
- Granulated sugar for classic pound cake sweetness
- Eggs for structure
- All-purpose flour, baking powder, and salt
- Crushed pineapple for flavor and moisture
- Sour cream or buttermilk for tenderness
- Vanilla and optional pineapple extract for extra aroma
How to Make Pineapple Pound Cake
The batter starts by creaming butter, oil, and sugar until light and fluffy. Eggs are added one at a time, followed by alternating additions of dry ingredients and the pineapple mixture. This method keeps the cake tender and evenly mixed.
The cake is baked low and slow to ensure a golden crust and a fully cooked center.
Pineapple Glaze
A simple glaze made with powdered sugar and pineapple juice adds sweetness and enhances the tropical flavor. Drizzle it generously over the cooled cake for a beautiful finish.
Baking Tips
- Use room-temperature eggs for a smoother batter.
- Do not over-drain the pineapple — a little juice adds moisture.
- Bake at 325°F to prevent the cake from browning too quickly.
- Let the cake cool slightly before removing it from the pan.
- Glaze only after the cake has completely cooled.
Pineapple Pound Cake
Prep: 20 mins | Bake: 70–75 mins | Total: About 1 hr 35 mins
Ingredients
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 ¾ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, lightly drained
- ½ cup sour cream or buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon pineapple extract (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
- Cream butter, oil, and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, mix crushed pineapple, sour cream, vanilla, and pineapple extract.
- Add flour mixture and pineapple mixture alternately to the batter, beginning and ending with flour.
- Pour batter into prepared pan and smooth the top.
- Bake 70–75 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Pineapple Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons pineapple juice
- ½ teaspoon vanilla or pineapple extract
- Pinch of salt
Whisk all glaze ingredients until smooth. Drizzle generously over the cooled cake before serving.