Pineapple Pound Cake: A Sweet Tropical Treat

If you’re looking for a dessert that’s both classic and bursting with tropical flavor, this Pineapple Pound Cake is the perfect choice. Moist, tender, and full of sweet pineapple goodness, it’s ideal for family gatherings, afternoon tea, or simply enjoying a slice with a cup of coffee. The subtle hint of almond and vanilla extract elevates the flavor, making this pound cake more than just a traditional dessert—it’s a showstopper.

Why This Pineapple Pound Cake Works

What makes this Pineapple Pound Cake so special is the balance of richness and moisture. The combination of butter, eggs, and sour cream creates a dense yet tender crumb that melts in your mouth. The addition of crushed pineapple not only infuses the cake with a natural sweetness but also keeps it wonderfully moist, preventing the cake from drying out—a common issue in traditional pound cakes.

Another reason this recipe works is the simple yet flavorful glaze. Made from powdered sugar, pineapple juice, melted butter, and vanilla extract, it adds a sweet, slightly tangy finish that perfectly complements the tropical flavors of the cake. The result is a dessert that’s easy to make yet impressive enough for special occasions.

What You’ll Need For This Pineapple Pound Cake

Before you get started, make sure you have these ingredients on hand. Using the right ingredients and measurements is key to baking a cake that’s perfectly moist and flavorful.

Ingredients for the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sour cream

1 can (20 oz) crushed pineapple, well-drained

1/4 cup pineapple juice (reserved from can or added separately)

Ingredients for the Glaze:

1 cup powdered sugar

2–3 tablespoons pineapple juice

1 tablespoon melted butter

1/2 teaspoon vanilla extract

Equipment You’ll Need

To make this recipe successful, ensure you have the following tools:

Mixing bowls (large and medium)

Electric mixer or stand mixer

Rubber spatula

Measuring cups and spoons

9×5-inch loaf pan or Bundt pan

Cooling rack

Small whisk or fork (for glaze)

Having the right equipment makes a noticeable difference in achieving the perfect texture and presentation for your cake.

Preparing Your Ingredients

Step 1: Soften the Butter

For a light and airy cake, the butter must be softened to room temperature. Softened butter blends more evenly with sugar, creating a creamy mixture that traps air, giving your cake structure and softness.

Step 2: Drain the Pineapple

Drain the crushed pineapple thoroughly. Excess liquid can make the cake too wet and affect the final texture. Reserve 1/4 cup of pineapple juice for the cake batter and extra for the glaze.

Step 3: Preheat Your Oven

Set your oven to 350°F (175°C). Proper oven temperature ensures even baking and a golden crust without overbaking the interior.

How To Make This Pineapple Pound Cake

Step 1: Cream Butter and Sugar

In a large mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy—about 3–5 minutes. Creaming incorporates air, which helps give the pound cake a tender crumb.

Step 2: Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract and 1 teaspoon of almond extract (optional). This step ensures a uniform flavor throughout the cake.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. This helps distribute the leavening agent evenly and prevents clumps.

Step 4: Incorporate Dry and Wet Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of sour cream and the reserved 1/4 cup pineapple juice. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake dense.

Step 5: Fold in Crushed Pineapple

Gently fold in the drained crushed pineapple using a rubber spatula. Folding preserves the airiness of the batter and ensures even distribution of the pineapple throughout the cake.

Step 6: Prepare Pan and Bake

Grease your loaf or Bundt pan thoroughly and pour the batter evenly. Smooth the top with a spatula. Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Cooling in the pan initially prevents the cake from breaking apart.

Making the Perfect Pineapple Glaze

While the cake cools, prepare the glaze:

In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons pineapple juice, 1 tablespoon melted butter, and 1/2 teaspoon vanilla extract until smooth.

Pour the glaze over the slightly warm cake, allowing it to soak in and create a sweet, tropical sheen.

The glaze adds an extra layer of flavor and keeps the cake moist longer.

Tips + Tricks for Recipe Success

Room Temperature Ingredients: Always use eggs, butter, and sour cream at room temperature for a smooth, lump-free batter.

Measure Flour Correctly: Spoon flour into your measuring cup and level with a knife. Too much flour can dry out the cake.

Drain Pineapple Well: Excess liquid can make the cake soggy; draining ensures the right texture.

Don’t Overmix: Overmixing develops gluten, resulting in a dense, heavy cake. Mix until just combined.

Test for Doneness: Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, it’s done.

Cooling is Key: Let the cake cool slightly before glazing. Warm cake absorbs the glaze better.

Storage: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.

How to Serve Pineapple Pound Cake

Slice the cake into thick, generous pieces and serve on a decorative platter. You can enjoy it as is, or elevate it by adding a dollop of whipped cream or a scoop of vanilla ice cream. The moist pineapple flavor pairs beautifully with coffee or tea, making it perfect for breakfast or dessert.

Serving Suggestions

With Tropical Fruit: Serve slices alongside fresh mango, kiwi, or berries for a vibrant dessert plate.

With Ice Cream: A scoop of vanilla or coconut ice cream enhances the tropical experience.

As a Trifle: Layer cubes of pound cake with whipped cream and pineapple chunks for a quick pineapple trifle.

With Caramel Drizzle: Drizzle warm caramel over the cake for a richer dessert option.

Timing and Baking Tips

Preparation Time: 15–20 minutes

Baking Time: 60–70 minutes

Cooling Time: 30 minutes before glazing

Total Time: Approximately 1 hour 45 minutes

Monitoring your oven carefully is important. Baking times may vary slightly depending on your oven type and the pan you use.

Variations to Try

Coconut Pineapple Pound Cake: Add 1 cup shredded coconut to the batter for a tropical twist.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.

Pineapple Upside-Down Pound Cake: Arrange pineapple rings and brown sugar at the bottom of the pan before pouring the batter in for a classic retro dessert.

Why You’ll Love This Cake

This Pineapple Pound Cake combines nostalgia with tropical flair. It’s simple enough for a weeknight dessert yet elegant enough for special occasions. Its moist texture, natural pineapple sweetness, and flavorful glaze make every bite irresistible.

Tips for Perfect Presentation

Use a Bundt Pan: Creates a stunning presentation with minimal effort.

Dust with Powdered Sugar: For a light, decorative finish.

Serve with Pineapple Garnish: Small pineapple wedges or leaves on the side add visual appeal.

Plate with Contrasting Colors: Fresh berries or mint leaves make the dessert visually pop.

Storing and Freezing

This cake keeps well and can even be frozen:

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Up to a week in an airtight container.

Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Final Thoughts on Pineapple Pound Cake

From its soft, buttery crumb to the sweet tang of pineapple glaze, this Pineapple Pound Cake is a dessert that delivers on flavor, texture, and nostalgia. Perfect for holidays, family gatherings, or just a cozy weekend treat, it’s a recipe that’s sure to become a favorite. With a few simple tips and the right ingredients, you can create a moist, flavorful cake that everyone will love.

✅ Enjoy your Pineapple Pound Cake with coffee, tea, or a scoop of ice cream and watch as it disappears slice by slice!