Pineapple Pound Cake

Deliciously moist and dense pineapple pound cake is dressed with a sweet pineapple vanilla glaze. This supple pineapple cake has the perfect crumb and is great for breakfast, dessert, or as a snack.

Why this recipe works

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. The texture of a good pound cake should be dense, moist, soft and tender – and that’s exactly what you’ll get with this recipe! Top with a delicate pineapple-vanilla glaze to take it even further.

Pound cakes are often made in bundt pans, after all, almost any kind of cake can be made in a bundt pan. Baking this pineapple quick bread in a bundt pan will yield an overall prettier presentation compared to a basic loaf. Let’s get started!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PINEAPPLE – Drain the crushed pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Reserve the drained pineapple juice to use in the glaze.

SHORTENING – Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.

EGGS – Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.

How to Make Pineapple Pound Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick cooking spray and set aside.
   
   EXPERT TIP – I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
   
   
   
2. In a medium-sized bowl, combine the flour and the baking powder. Set aside.
   
   EXPERT TIP – Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
   
   
   
3. Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
4. Add eggs one at a time, beating on high speed for 30 seconds after each addition.
   
   EXPERT TIP – Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
   
   
   
   
5. Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
6. Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
7. Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes, then turn out onto a wire rack to cool completely.
   
   EXPERT TIP – Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
   
   
   
   
8. Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.

Frequently Asked Questions & Expert Tips

Serving Suggestions

I highly recommend topping your pineapple pound cake with our pineapple glaze as it adds just the right amount of sticky sweetness, though if you prefer, it will still taste good without it. Serve sliced at room temperature as a snack, dessert, or breakfast alongside a cup of coffee or tea. Enjoy!

More Quick Bread Recipes

• Banana Nut Bread
• Blueberry Bundt Cake
• Pound Cake Cupcakes
• Whipping Cream Pound Cake
• Orange Poppyseed Pound Cake

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Pineapple Pound Cake

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. Top with a delicate pineapple-vanilla glaze to take it even further.

5 from 46 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breads, Dessert

Cuisine: American

Servings: 10 servings

1 hr 35 mins

Calories: 767

Author: Amanda Formaro

Ingredients

Cake

• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 cup unsalted butter softened
• ▢ 1/2 cup shortening
• ▢ 2 3/4 cups granulated sugar
• ▢ 4 eggs at room temperature*
• ▢ 1/2 cup buttermilk
• ▢ 1 cup crushed pineapple 1 – 8 ounce can drained, juices reserved
• ▢ 1 teaspoon vanilla extract

Glaze

• ▢ 2 Tablespoons unsalted butter melted
• ▢ 2 cups powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/4 cup reserved pineapple juice

Things You’ll Need

• ▢
  Stand mixer or hand mixer
• ▢
  Mixing bowls
• ▢
  9 inch bundt pan
• ▢
  Whisk
• ▢
  Wire cooling rack

Instructions

• Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick cooking spray and set aside.
• In a medium-sized bowl, combine the flour and the baking powder. Set aside.
• Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
• Add eggs one at a time, beating on high speed for 30 seconds after each addition.
• Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
• Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
• Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes, then turn out onto a wire rack to cool completely.
• Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.

Expert Tips & FAQs

• Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
• The moisture comes from the buttermilk and the pineapple. Drain the pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
• Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.
• Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
• I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.

Nutrition

Serving: 1slice | Calories: 767cal | Carbohydrates: 113g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 43mg | Potassium: 167mg | Fiber: 1g | Sugar: 83g | Vitamin A: 764IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

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