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Delicious Pineapple Pound Cake fresh out of the oven topped with pineapple slices.
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Pineapple Pound Cake

Creamy, juicy, and packed with bright pineapple flavor, this Pineapple Pound Cake Recipe is a comfort dessert that feels like sunshine on a plate.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Pineapple
Servings: 12 servings

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.

Notes

Use room-temperature ingredients for better emulsification. Don’t over-drain the pineapple to keep the cake moist.