Creamy, juicy, and packed with bright pineapple flavor, this Pineapple Pound Cake Recipe is a comfort dessert that feels like sunshine on a plate. If you love a dense, buttery cake with a fruity twist, this one delivers every time — and it’s perfect for potlucks, family dinners, or a simple weekend treat. Fun fact: pineapple was once seen as such a luxury centerpiece that hosts would rent one to display at parties — lucky for us, canned pineapple makes the magic affordable now. If you enjoy classic pound cakes, you might also like this vanilla version for a lighter approach: https://recipesfiber.com/vanilla-pound-cake-recipe/. Simple to prepare and family-friendly, this cake is an instant favorite.
What is Pineapple Pound Cake Recipe?
Ever wondered why it’s called pineapple pound cake? Is it pounds of pineapple or pounds of butter? The name actually nods to the classic pound cake style — rich, dense, and full of butter — but with a tropical pineapple twist that turns every slice into a little vacation. Who wouldn’t smile when saying “the way to a man’s heart is through his stomach.”? Maybe someone once added pineapple to win hearts at a barbecue and the rest is history. Give this one a try and see if it wins hearts at your table too.
Why You’ll Love This:
- Bold tropical flavor: Crushed pineapple lends juicy sweetness and a pleasant tang that keeps each bite lively without being overly sweet.
- Budget-friendly and easy: Using pantry staples and canned pineapple keeps costs down while delivering bakery-worthy results. Making it at home saves money compared with buying specialty cakes.
- Versatile finishing touches: The simple powdered sugar glaze with pineapple juice adds glossy sweetness; swap extracts or toppings to suit your taste.
Compared to the 7-Up pound cake on the blog, this pineapple version feels fruitier and a bit more tropical, while still offering that classic pound cake texture that everyone loves. Ready to bake? You’ll want to make this for gatherings and weeknight desserts alike.
How to Make:
Quick Overview
This Pineapple Pound Cake is straightforward: cream the fats and sugar, add eggs, gently fold in dry ingredients with pineapple and sour cream, bake until golden, and drizzle with a simple pineapple glaze. Prep is quick, the texture is moist and dense, and the pineapple keeps it bright. Expect about 20 minutes active prep and 70–75 minutes baking time.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup vegetable oil
- 2 3/4 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed pineapple, drained slightly but not dry
- 1/2 cup sour cream or buttermilk, room temperature
- 1 tbsp vanilla extract
- 1 tsp pineapple extract (optional)
- 1 1/2 cups powdered sugar, for glaze
- 2–3 tbsp pineapple juice (from the crushed pineapple or canned juice)
- 1/2 tsp vanilla or pineapple extract, for glaze
- Pinch of salt
Directions
- Preheat the oven to 325°F. Grease and flour a Bundt or tube pan well, tapping out excess flour. Proper greasing helps the cake release cleanly.
- In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar on medium speed until light and fluffy — about 4 to 5 minutes. Scrape down the sides occasionally. A light, aerated creamed base helps the cake rise evenly.
- Add the eggs one at a time, beating well after each addition so the mixture stays emulsified. This prevents curdling and keeps texture smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures even leavening.
- In another bowl, combine the crushed pineapple (drained slightly), sour cream or buttermilk, vanilla extract, and pineapple extract if using. Mix until smooth. The sour cream adds tang and tenderness.
- Add the flour mixture and pineapple mixture alternately to the creamed batter, starting and ending with the flour mixture. Mix just until combined after each addition — avoid overmixing to prevent a tough cake.
- Pour the batter into the prepared Bundt or tube pan, smoothing the top with a spatula. Tap the pan gently on the counter to release large air bubbles.
- Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15–20 minutes.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Cooling slightly before removing reduces the chance of cracks.
- For the glaze, whisk together powdered sugar, 2–3 tablespoons pineapple juice, 1/2 teaspoon vanilla or pineapple extract, and a pinch of salt until smooth and pourable. Add more juice a little at a time to reach desired consistency.
- Drizzle the glaze generously over the cooled cake, letting it drip into crevices for shine and extra pineapple flavor.
What to Serve With:
- Light whipped cream or mascarpone for richness.
- Fresh fruit salad with berries and kiwi for a colorful contrast.
- A scoop of vanilla ice cream for a warm-and-cold dessert pairing.
- Coffee, black tea, or a tropical iced tea to complement the pineapple notes.
- For a brunch spread, serve with scrambled eggs, bacon, and a green salad.
Top Tips for Perfecting:
- Use room-temperature eggs and sour cream to help ingredients emulsify for a smoother batter.
- Don’t over-drain the pineapple — a little juice keeps the crumb moist.
- If you don’t have pineapple extract, add a bit more vanilla and an extra tablespoon of pineapple juice.
- To test doneness, insert a toothpick near the center; a few moist crumbs are better than a wet batter.
- Avoid overmixing after adding flour — mix until just combined to keep the cake tender.
- If your Bundt pan is intricate, let the cake cool 10–15 minutes before inverting so it releases without breaking.
Storing and Reheating Tips:
- Room temperature: Store tightly covered or in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap the cooled cake well in plastic wrap and foil, or slice and freeze individual pieces for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Reheating: Warm slices in a microwave for 12–20 seconds or reheat in a 325°F oven for 8–10 minutes to refresh texture. Add a tiny pat of butter or a drizzle of juice if it seems dry.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Yes. Chop fresh pineapple finely and drain slightly so it doesn’t add excess liquid. Fresh pineapple gives a brighter, fresher flavor.
Can I make this cake in a loaf pan instead of a Bundt pan?
Yes. Bake in two greased 9×5 loaf pans; reduce baking time to about 55–65 minutes and start checking for doneness around 50 minutes.
Is pineapple extract necessary?
No. It’s optional but enhances the pineapple flavor. If you don’t have it, extra pineapple juice and vanilla work well.
Can I substitute sour cream with yogurt?
Yes. Plain full-fat Greek yogurt is a good substitute and adds similar tang and moisture.
How can I make this cake less sweet?
Reduce the glaze or omit it entirely. You can also cut the sugar by 1/4 cup if you prefer a less sweet cake, though texture may change slightly.
Conclusion
This Pineapple Pound Cake Recipe is a surprisingly simple way to bring big, bright flavor to your table with minimal fuss. The moist, buttery crumb balanced by tangy pineapple and a glossy glaze makes it a standout dessert that’s both family-friendly and wallet-friendly. If you want to explore a slightly different take or compare techniques, check out this Southern Pound Cake variation for inspiration: Southern Pineapple Pound Cake – melissassouthernstylekitchen.com. Try it for your next gathering — it’s an easy win that tastes like homemade love.
Pineapple Pound Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 1/2 cup vegetable oil
- 2 3/4 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed pineapple drained slightly but not dry
- 1/2 cup sour cream or buttermilk room temperature
- 1 tbsp vanilla extract
- 1 tsp pineapple extract optional
- 1 1/2 cups powdered sugar for glaze
- 2–3 tbsp pineapple juice from the crushed pineapple or canned juice
- 1/2 tsp vanilla or pineapple extract for glaze
- pinch salt
Instructions
- Preheat the oven to 325°F. Grease and flour a Bundt or tube pan well, tapping out excess flour.
- Cream together the softened butter, vegetable oil, and granulated sugar on medium speed until light and fluffy — about 4 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- In another bowl, combine the crushed pineapple, sour cream or buttermilk, vanilla extract, and pineapple extract if using. Mix until smooth.
- Add the flour mixture and pineapple mixture alternately to the creamed batter, starting and ending with the flour mixture.
- Pour the batter into the prepared Bundt or tube pan, smoothing the top with a spatula.
- Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, pineapple juice, vanilla or pineapple extract, and a pinch of salt until smooth.
- Drizzle the glaze generously over the cooled cake.