The Ultimate Moist & Delicious Pineapple Pound Cake Recipe with Sweet Glaze
Prepare to be enchanted by a slice of pure tropical delight with this exquisitely moist and dense Pineapple Pound Cake. Each bite offers a harmonious blend of rich, buttery cake and the bright, tangy sweetness of pineapple, perfectly crowned with a delicate pineapple vanilla glaze. This isn’t just any cake; it’s a culinary masterpiece that boasts a truly perfect crumb, making it an ideal choice for a decadent breakfast treat, an elegant dessert, or a satisfying afternoon snack. Get ready to impress with a cake that’s as beautiful to look at as it is delicious to eat.
Why This Pineapple Pound Cake Recipe is a Must-Try
This isn’t just another cake recipe; it’s a meticulously crafted formula designed for perfection. Our pineapple pound cake achieves a sublime balance: a deeply satisfying, dense base, characteristic of a classic pound cake, infused with a vibrant, sweet tropical flavor that truly shines. The addition of pineapple elevates the cake, ensuring incredible moisture and a tender crumb without making it heavy or soggy. A good pound cake is defined by its substantial yet tender texture, and this recipe delivers exactly that – a cake that’s rich, moist, soft, and utterly delectable from the very first bite to the last. To take this already fantastic cake to an even higher level, we finish it with a delicate pineapple-vanilla glaze, adding a touch of elegance and an extra layer of flavor.
While many cakes can be baked in a variety of pans, the bundt pan is a beloved choice for pound cakes, and for good reason! Its intricate design not only ensures even baking for dense batters but also creates a stunning visual presentation. The decorative shape means your cake comes out looking effortlessly elegant, ready to be showcased. Baking this tropical treat in a bundt pan transforms it from a simple cake into a beautiful centerpiece, far more impressive than a basic loaf. Get ready to bake a cake that’s both a feast for the eyes and a delight for the palate!
Essential Ingredients for Your Pineapple Pound Cake
To create this magnificent tropical pound cake, you’ll need a selection of common baking staples, enhanced by the star of the show – crushed pineapple. For a complete list of precise measurements and detailed instructions, please refer to the printable recipe card located at the very end of this post.
Key Ingredient Insights & Smart Substitutions
Understanding the role of each ingredient is key to baking success. Here’s a deeper dive into some of the core components of your pineapple pound cake:
PINEAPPLE – We use crushed pineapple for this recipe, which seamlessly integrates into the batter, distributing its sweet and tangy flavor evenly throughout the cake. While it’s important to drain the crushed pineapple to prevent an overly wet batter, you don’t need to press out every last drop; a little residual juice is fine and contributes to the cake’s moisture. Crucially, remember to reserve the drained pineapple juice! This golden liquid is essential for creating the luscious pineapple-vanilla glaze that crowns our cake.
SHORTENING – The inclusion of shortening alongside butter is a secret weapon for achieving an exceptionally tender and moist pound cake with a beautiful rise. Shortening has a higher melting point than butter, which creates a more stable structure during baking, leading to a fluffier texture and superior moisture retention. If you prefer to bake solely with butter, you can substitute a third stick (or about 55 grams) of unsalted butter for the shortening. However, be aware that while still delicious, the cake’s texture might be slightly less fluffy and moist compared to using the recommended shortening blend.
EGGS – Eggs play a vital role in pound cake, providing structure, richness, and helping with emulsification. For optimal results, ensure your eggs are at room temperature. Room temperature eggs combine more easily and thoroughly with the other ingredients, creating a smoother, more uniform batter. This also allows them to incorporate more air when beaten, which is crucial for achieving greater volume and a lighter texture in your bundt cake. If your eggs are cold, you can quickly bring them to room temperature by placing them in a bowl of warm (not hot) water for 5-10 minutes.
BUTTERMILK – Another key player in achieving a tender, moist crumb. Buttermilk’s acidity reacts with the baking powder, promoting a softer texture and a subtle tang that complements the pineapple beautifully. Like eggs, ensuring your buttermilk is at room temperature is important for proper emulsification and a consistent batter. If you don’t have buttermilk, you can easily make a substitute: simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the cup with regular milk to the ½-cup line. Let it sit for 5-10 minutes until it slightly curdles before using.
How to Bake the Perfect Pineapple Pound Cake
These step-by-step photos and instructions are here to help you visualize how to make this recipe successfully. For a concise, printable version of this recipe, complete with all measurements and instructions, please Jump to Recipe at the bottom of the page.
- Preheat your oven to 325°F (160°C). Prepare your 9-inch bundt cake pan by spraying it thoroughly with a nonstick baking spray that contains flour. This specific type of spray is highly recommended as it provides superior release for intricate bundt pans, preventing sticking and ensuring your beautiful cake comes out perfectly intact. If you don’t have baking spray with flour, you can grease the pan generously with butter or shortening, then lightly dust it with all-purpose flour, tapping out any excess. Set the prepared pan aside.
- In a medium-sized bowl, combine the all-purpose flour and baking powder. Whisk them together thoroughly to ensure the baking powder is evenly distributed. This step is crucial for an even rise. Set this dry mixture aside.
EXPERT TIP – Proper flour measurement is key for a tender cake. Always use the “scoop and sweep” method: lightly spoon flour into your measuring cup until it’s overflowing, then use a straight edge (like the back of a knife) to level off the excess. Never pack flour into the cup, as this can add too much flour, leading to a dry, dense, and crumbly cake. A kitchen scale is even better for accuracy!
- In the bowl of a standing mixer (or a large mixing bowl with a hand mixer), cream together the softened unsalted butter, shortening, and granulated sugar until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the pound cake’s texture.
- Add the room temperature eggs to the creamed mixture one at a time, beating on high speed for approximately 30 seconds after each addition. This ensures each egg is fully incorporated and aerated. Be careful not to overbeat the eggs after the last addition, as excessive beating can sometimes lead to a crumbly texture in pound cake.
- Begin to alternate adding the flour mixture and the room temperature buttermilk to the wet ingredients. Start and end with the dry ingredients, mixing only until just combined between each addition. Overmixing at this stage can develop the gluten too much, resulting in a tough cake. The goal is a smooth, thick batter.
- Finally, gently fold in the drained crushed pineapple and vanilla extract. Beat just until the pineapple is evenly distributed throughout the batter. Overmixing here can also affect the cake’s texture. We want the chunks of pineapple evenly spread for flavor in every bite.
- Pour the prepared batter evenly into your greased and floured bundt pan. Bake for 75-85 minutes. Due to its density and moisture content, this pound cake requires a longer baking time. To check for doneness, insert a wooden toothpick or thin skewer into the center of the cake. It should come out with only a few moist crumbs attached, but no wet batter. Once baked, let the cake cool in the pan on a wire rack for 30 minutes. This crucial resting period allows the cake to firm up before inverting. After 30 minutes, carefully invert the cake onto the wire rack to cool completely. Ensure it’s fully cooled before glazing.
EXPERT TIP – Uneven baking can sometimes cause a bundt cake to rise more on one side. If your cake has an uneven bottom after cooling, you can gently slice off a thin layer from the higher side to create a level surface. This helps the cake sit properly and prevents crumbling due to unsupported pressure points when served.
- While the cake cools, prepare your irresistible glaze. In a medium bowl, whisk together the melted unsalted butter, powdered sugar, vanilla extract, and the reserved pineapple juice until completely smooth and free of lumps. The consistency should be pourable but not too thin. If it’s too thick, add a tiny bit more pineapple juice; if too thin, add a bit more powdered sugar. Once the cake is completely cool, generously drizzle the glaze over the top, allowing it to cascade down the sides of the bundt cake for a truly stunning finish.
Frequently Asked Questions & Expert Tips for Pound Cake Perfection
To maintain its incredible moisture and flavor, store your pineapple pound cake in an airtight container. On the countertop, it will stay fresh and delicious for 3-4 days. If you need to extend its shelf life, you can store it in the refrigerator for up to 7 days. Make sure the container is truly airtight to prevent the cake from drying out.
Absolutely! This pound cake freezes beautifully, allowing you to enjoy a slice of tropical bliss whenever the craving strikes. You can freeze it for up to 3 months. If you plan on freezing, we recommend skipping the glaze until you’re ready to serve. Once the cake has completely cooled, wrap it tightly in plastic wrap or Press N Seal, followed by a layer of aluminum foil. This double layer of protection prevents freezer burn. Place the well-wrapped cake in a large air-tight container or an extra-large zip-top freezer bag before transferring it to the freezer. To thaw, simply unwrap the cake and let it sit at room temperature for several hours, or thaw it in the refrigerator overnight. Once thawed, prepare and drizzle with the fresh pineapple-vanilla glaze.
A dry or crumbly pound cake is often due to overmixing the batter, especially after adding the flour, or using too much flour. Overmixing develops the gluten in the flour too much, leading to a tough texture. Always measure your flour correctly (using the scoop and sweep method or a kitchen scale) and mix only until ingredients are just combined. Also, ensure your oven temperature is accurate with an oven thermometer, as an oven that runs too hot can quickly dry out a cake.
While canned crushed pineapple is recommended for its consistent moisture and fine texture, you can use fresh pineapple. If using fresh, make sure to finely chop it to a crushed consistency and drain it very well, as fresh pineapple can release more liquid. You might also want to lightly pat it dry with paper towels to avoid adding too much moisture to the batter.
The key to a clean release is proper pan preparation and patience. Always use a high-quality nonstick baking spray with flour (like Baker’s Joy) or thoroughly grease and flour the pan. After baking, allow the cake to cool in the pan for exactly 15-30 minutes on a wire rack. This allows the cake structure to set. After this time, gently invert the pan onto the wire rack. If it doesn’t release immediately, try gently shaking the pan or using a thin, flexible spatula to loosen the edges (avoiding damage to the pan’s coating). Never try to remove it too soon, or when it’s completely cold.
Serving Your Delicious Pineapple Pound Cake
Once your exquisite pineapple pound cake is baked, glazed, and cooled, it’s ready to be savored! I wholeheartedly recommend topping your cake with our homemade pineapple-vanilla glaze; it adds the perfect touch of sticky sweetness and a burst of tropical flavor that truly completes the experience. However, even without the glaze, the cake is wonderfully flavorful on its own. Serve generous slices at room temperature alongside a freshly brewed cup of coffee or a comforting mug of tea. It’s truly a versatile treat, perfect as a vibrant breakfast, a comforting dessert, or a delightful snack any time of day. Enjoy every delightful bite!
Explore More Delicious Quick Bread & Pound Cake Recipes
If you loved this Pineapple Pound Cake, you’re sure to enjoy these other fantastic quick bread and pound cake recipes:
- Classic Banana Nut Bread
- Delightful Blueberry Bundt Cake
- Irresistible Pound Cake Cupcakes
- Rich Whipping Cream Pound Cake
- Zesty Orange Poppyseed Pound Cake
- Sweet Strawberry Pound Cake
I absolutely adore spending time in the kitchen, experimenting with new flavors and sharing my passion for baking and cooking with all of you! It can be challenging to remember to check back daily for new recipes, which is why I offer a convenient newsletter delivered straight to your inbox every time a fresh recipe posts. Simply subscribe today and start receiving your free daily dose of delicious inspiration!
Pineapple Pound Cake
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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Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter softened
- ½ cup shortening
- 2 ¾ cups granulated sugar
- 4 eggs at room temperature*
- ½ cup buttermilk at room temperature*
- 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
- ½ teaspoon vanilla extract
- ¼ cup reserved pineapple juice
Things You’ll Need
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Stand mixer or hand mixer
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Mixing bowls
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9 inch bundt pan
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Whisk
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Wire cooling rack
Before You Begin
- Always measure your flour using the scoop and sweep method, or ideally, a kitchen scale. Packing flour into a measuring cup can lead to a dry, crumbly cake.
- The incredible moisture in this pound cake comes from the combination of buttermilk and pineapple. Ensure you drain the crushed pineapple well, but don’t over-strain it; a little juice left in is fine. Reserve any excess juice for your glaze!
- Pound cakes are dense and require a longer bake time. This cake typically needs at least 75 minutes. Always test the center with a toothpick; it should come out with only a few moist crumbs, no wet batter.
- The blend of shortening and butter gives this cake its unique fluffy-yet-moist texture. Shortening’s higher melting point enhances the rise and tenderness. If you substitute all butter, the texture may be slightly different but still delicious.
- For the best volume and smoothest batter, ensure both your eggs and buttermilk are at room temperature before mixing. Cold ingredients can cause the batter to curdle and affect the cake’s final texture.
- For easy release and a beautiful cake, generously spray your bundt pan with a nonstick baking spray that contains flour. Alternatively, you can grease it thoroughly with butter or shortening and then dust lightly with flour.
- If your baked cake has an uneven bottom after cooling, carefully trim a thin layer from the bottom to create a level surface. This helps the cake sit perfectly when inverted and prevents any cracking or crumbling due to uneven support.
Instructions
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Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick baking spray (the kind with flour) and set aside.
*We 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.
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In a medium-sized bowl, combine the flour and the baking powder. Set aside.
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Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
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Add eggs one at a time, beating on high speed for 30 seconds after each addition.
Do not overbeat the eggs, this can cause the cake to be crumbly.
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Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
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Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
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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 30 minutes, then turn out onto a wire rack to cool completely.
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Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.