Pineapple Pound Cake

There’s something undeniably comforting about the rich, buttery crumb of a pound cake—and when you add the tropical sweetness of pineapple, it transforms into a bright, juicy treat that feels like sunshine on a plate. This Pineapple Pound Cake has a moist, dense texture that melts in your mouth, with bursts of caramelized pineapple flavor in every bite. Whether you’re serving it with a dollop of whipped cream, a dusting of powdered sugar, or just a warm mug of coffee, it’s a dessert (or breakfast!) that delights every time.

Behind the Recipe

This cake takes me back to my grandmother’s kitchen, where pound cake was a staple and pineapple was her favorite fruit to add for a summery touch. I remember watching her carefully fold crushed pineapple into her silky batter and how the scent would drift through the house as it baked—warm vanilla, golden butter, and sweet fruit all mingling into one irresistible aroma. Over time, I’ve added my own little tweaks, like a tangy glaze or a sprinkle of coconut flakes, but the heart of the recipe remains pure nostalgia.

Recipe Origin or Trivia

Pound cake originated in 18th-century Europe, named for its original formula: a pound each of butter, sugar, eggs, and flour. Over the years, variations have emerged across cultures—from the French quatre-quarts to the Latin American ponqué. Pineapple, once a luxury fruit, became widely popular in American baking in the 20th century, especially in Southern kitchens where fruit-laced cakes are a cherished tradition. Combining the two gives us a cake that feels both classic and joyfully tropical.

Why You’ll Love Pineapple Pound Cake

There’s no resisting the charm of this cake. Here’s why it’s bound to become a favorite:

Versatile: Serve it plain, glazed, toasted, or topped with fruit.

Budget-Friendly: Uses pantry staples with a single canned fruit star.

Quick and Easy: Straightforward mixing, no layers or frostings required.

Customizable: Add coconut, nuts, or swap with other fruits.

Crowd-Pleasing: Sweet, buttery, and tropical—what’s not to love?

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Stays moist for days and freezes beautifully.

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Chef’s Pro Tips for Perfect Results

A few smart tricks will take your pound cake from good to “can I have another slice?”:

1. Use room temperature ingredients to ensure a smooth, cohesive batter.
2. Don’t overmix once the flour goes in to avoid a tough texture.
3. Drain the pineapple just slightly—a little juice keeps things moist.
4. Line your pan with parchment for easy release and pretty edges.
5. Cool completely before slicing to avoid crumbling.

Kitchen Tools You’ll Need

No fancy gadgets—just the right tools to bring this golden beauty to life:

Loaf or Bundt Pan: Creates the signature shape and even bake.

Electric Mixer: Helps cream the butter and sugar to fluffy perfection.

Mixing Bowls: For wet and dry ingredients.

Rubber Spatula: To fold in the pineapple gently.

Cooling Rack: Ensures the cake cools evenly and stays crisp.

Ingredients in Pineapple Pound Cake

Each component brings its own rich character, balancing texture and flavor:

1. All-Purpose Flour: 2 ½ cups, forms the structural base.
2. Unsalted Butter: 1 cup (2 sticks), softened, provides richness and tender crumb.
3. Granulated Sugar: 2 cups, sweetens and helps with browning.
4. Eggs: 4 large, bind and add luxurious texture.
5. Crushed Pineapple: 1 can (20 oz), mostly drained, adds moisture and tropical flavor.
6. Baking Powder: 1 ½ teaspoons, gives the cake lift and softness.
7. Salt: ½ teaspoon, balances the sweetness.
8. Vanilla Extract: 1 tablespoon, deepens the flavor with warmth.
9. Sour Cream: ½ cup, adds tanginess and tenderness.
10. Optional Glaze (Powdered Sugar + Pineapple Juice): Adds sparkle and extra flavor on top.

Ingredient Substitutions

Don’t have something on hand? Try these easy alternatives:

All-Purpose Flour: Use cake flour for a lighter crumb.
Butter: Substitute with margarine or dairy-free butter.
Crushed Pineapple: Fresh pineapple finely chopped works too.
Sour Cream: Plain Greek yogurt is a great swap.
Vanilla Extract: Try almond or coconut extract for a twist.
Sugar: Light brown sugar adds a deeper, molasses-like flavor.

Ingredient Spotlight

Crushed Pineapple: This is the soul of the cake—bringing juicy bursts of sweetness, gentle acidity, and tropical aroma to every bite.

Sour Cream: Its acidity reacts with baking powder, creating a tender crumb while adding a subtle tang that balances the sweetness beautifully.

Instructions for Making Pineapple Pound Cake

Now let’s dive into the steps that will fill your kitchen with joy and your table with deliciousness:

1. Preheat Your Equipment:
   Preheat your oven to 325°F (163°C). Grease and flour a loaf or Bundt pan, or line with parchment.
2. Combine Ingredients:
   Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and sour cream. In a separate bowl, mix flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing just until combined.
3. Prepare Your Cooking Vessel:
   Fold in crushed pineapple gently. Pour the batter evenly into the prepared pan.
4. Assemble the Dish:
   Smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
5. Cook to Perfection:
   Bake for 60–70 minutes until golden and a toothpick comes out clean. If browning too quickly, tent with foil in the last 15 minutes.
6. Finishing Touches:
   Let cool in the pan for 10 minutes, then transfer to a rack. Drizzle glaze made from powdered sugar and pineapple juice if desired.
7. Serve and Enjoy:
   Slice and serve plain or with whipped cream, fresh pineapple, or toasted coconut.

Texture & Flavor Secrets

The cake has a dense yet melt-in-your-mouth crumb, thanks to the butter and eggs. Pineapple adds a juicy surprise in every bite, while the sour cream makes it velvety and moist. The outer crust caramelizes slightly, adding contrast to the tender center.

Cooking Tips & Tricks

To ensure a pound cake that sings:

• Let butter and eggs come to room temperature.
• Drain pineapple just enough—some juice keeps it moist.
• Use a toothpick to check for doneness near the center.
• Allow the cake to cool completely for clean slices.

What to Avoid

Steer clear of these common mistakes:

• Overmixing the batter—it’ll toughen your cake.
• Using cold butter—it won’t cream properly.
• Not greasing the pan thoroughly—this cake likes to stick.
• Cutting too soon—wait until it’s cool for the best texture.

Nutrition Facts

Servings: 10
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes

Make-Ahead and Storage Tips

This cake loves to be made in advance. Bake it a day ahead and let the flavors deepen. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. It also freezes beautifully—wrap slices individually for a ready-to-go treat.

How to Serve Pineapple Pound Cake

Serve it warm with a scoop of vanilla ice cream, or toast slices and butter them lightly for breakfast. Add a dollop of whipped cream and a cherry for a pineapple-sundae vibe. It’s also lovely with a hot cup of tea or coffee.

Creative Leftover Transformations

Don’t let even a crumb go to waste:

• Cube it and layer into a tropical trifle.
• Toast slices and serve with pineapple jam.
• Turn it into cake pops with a bit of frosting.

Additional Tips

• Add shredded coconut to the batter for a piña colada vibe.
• A dusting of powdered sugar just before serving adds elegance.
• Make mini pound cakes in muffin tins for individual treats.

Make It a Showstopper

Presentation makes all the difference. Glaze the top and let it drip down the sides for a glossy finish. Garnish with pineapple rings or edible flowers for a vibrant tropical look. Serve on a bright platter to play up the summery theme.

Variations to Try

• Coconut Pineapple Pound Cake: Add ½ cup shredded coconut to the batter.
• Upside-Down Version: Line the bottom of the pan with pineapple rings and brown sugar.
• Lime Glazed Pineapple Cake: Drizzle with a tangy lime glaze for zing.
• Spiced Pineapple Cake: Add cinnamon and nutmeg for warmth.
• Pineapple Cream Cheese Pound Cake: Add 4 oz cream cheese to the batter for even more richness.

FAQ’s

Q1: Can I use fresh pineapple?

A1: Yes, just chop it finely and use 1 ½ cups, draining excess juice.

Q2: Can I make this gluten-free?

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

Q3: Does it need to be refrigerated?

A3: It can stay at room temp for 2–3 days; refrigerate for longer storage.

Q4: Can I freeze it?

A4: Yes! Wrap tightly and freeze for up to 2 months.

Q5: What’s the best way to glaze it?

A5: Mix powdered sugar with a splash of pineapple juice until pourable.

Q6: Can I add nuts?

A6: Definitely—pecans or walnuts pair beautifully with pineapple.

Q7: How do I prevent sticking?

A7: Grease the pan well and consider lining with parchment.

Q8: Can I use a Bundt pan?

A8: Yes, just make sure to adjust baking time slightly.

Q9: Can I make cupcakes with this batter?

A9: Yes, bake in muffin tins for 20–25 minutes.

Q10: Is it sweet enough without glaze?

A10: Absolutely—it’s plenty flavorful and sweet on its own.

Conclusion

This Pineapple Pound Cake is sunshine in every slice. It’s buttery, bright, and bursting with tropical goodness—the kind of dessert that feels like a hug from the inside out. Let me tell you, it’s worth every bite. Ready to bake up a slice of paradise?

How To Make Pineapple Pound Cake

https://youtu.be/_UlP2Hc666g?si=Kr5MbeBITGrvw6Y5