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Pineapple Pound Cake

5 from 1 vote

With plenty of crushed pineapple baked inside, this Pineapple Pound Cake is a tropical treat! Finished with a drizzle of simple icing made from pineapple juice and powdered sugar for pure pineapple perfection.

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Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this cake is a tropical treat! Drizzled with a simple pineapple icing. www.savingdessert.com

Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this Pineapple Pound Cake is a tropical treat!  Finished with a drizzle of simple icing made from pineapple juice and powdered sugar for pure pineapple perfection.

Pound cakes are some of the easiest cakes in the world to make.  Whether it be a traditional version like Granny’s Pound Cake, or fun flavored cakes like Chocolate Pound Cake, Blueberry Lemon Pound Cake or even Almond Pound Cake, they’re always one of our favorite desserts.  Pound cakes are very versatile too.  You can use pound cake cubed in a trifle, layered in an ice box cake, and even toasted (my husbands favorite.)  The possibilities are endless when it comes to toppings like fresh fruit, ice cream or a simple drizzled flavored icing like we did here.

 

 

Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this cake is a tropical treat! Drizzled with a simple pineapple icing. www.savingdessert.com

This cake is more like pineapple upside down cake than traditional pound cake.

The crushed pineapple helps make this cake super moist, without being wet.  It’s dense, but light at the same time.  Since pineapple is naturally sweet, the edges of the cake bake up a little crisper than a traditional pound cake.  That’s not a bad thing, in fact those crispy edges are dreamy!  This cake is not over the top sweet; it’s really perfect with just enough pineapple flavor without being overpowering.

 

 

Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this cake is a tropical treat! Drizzled with a simple pineapple icing. www.savingdessert.com

Now let’s talk about the taste-tester reviews.  Obviously we can’t eat all these desserts by ourselves.  That’s why we have a top notch team of taste-testers to help.  Sometimes they even like the recipes that turn out to be duds in my book, so there’s my disclaimer.  They all gave this cake the “nom-nom-nom, groan, moan” treatment for sure and I don’t blame them.  This cake has such a terrific light flavor, incredible pound cake texture and it’s super moist to boot.  One of our friends ate three pieces of this cake and she hardly ever eats sweets.  She said it was worth every minute on the treadmill.

 

 

Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this cake is a tropical treat! Drizzled with a simple pineapple icing. www.savingdessert.com

Finally, are you loving all these beautiful new bundt pans available now?  This little beauty was on sale at Williams Sonoma.  I love all my Nordic Ware Heritage Bundt Pans and I know you would too!

 

 

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Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this cake is a tropical treat! Drizzled with a simple pineapple icing. www.savingdessert.com

 

 

Pineapple Pound Cake

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 12 Slices
Course: Cake
Author: Tricia
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5 from 1 vote
With plenty of crushed pineapple baked inside, this Pineapple Pound Cake is a tropical treat! Finished with a drizzle of simple icing made from pineapple juice and powdered sugar for pure pineapple perfection.

Ingredients

  • 2 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon salt
  • ¾ cup buttermilk, well shaken
  • 4 extra large eggs, room temperature
  • 2 cups cake flour, sifted after measuring
  • 1 8-ounce can crushed pineapple with juice, lightly drained with reserved juice set aside for glaze
  • 1 cup powdered sugar (more or less as needed) for glaze

Instructions

  • Preheat oven to 300℉.
  • Grease and flour a (10-cup) bundt pan or two small loaf pans.
  • In a large mixing bowl using an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the vanilla bean paste and salt. Mix just until blended.  Slowly add the buttermilk and mix just until blended.
  • Alternate adding the eggs, one at a time, with the flour, beating just until the yolk disappears and the flour is incorporated. Do not over-beat.
  • Scrape down the sides of the bowl as needed. Add the drained pineapple and fold in gently using a rubber spatula just until blended.
  • Pour the batter into the prepared pan and smooth the top to distribute evenly. Bake at 300℉ for 1 hour, 15 minutes to 90 minutes.  Check the cake using a toothpick.  There should be no wet batter on the toothpick.   Moist crumbs is normal.
  • Allow the cake to cool before inverting onto a serving plate. Store leftovers in cake-taker or freeze in an airtight container.
  • To make the glaze combine the reserved pineapple juice and about 1 cup powdered sugar to make a glaze. Whisk until smooth.  Add more or less sugar for proper consistency.  Drizzle over cooled cake.

Recipe Notes

  • This cake is very moist but should not be wet.  If it's browning too quickly, tent loosely with foil for the last 15 minutes or so of baking.  When testing for doneness make sure the toothpick comes out almost clean, with no wet batter.  A few moist crumbs is normal.  
  • When draining the pineapple, don't worry about getting every drop but it should be drained pretty well.  
  • Just like Pineapple Upside Down Cake is not dry, neither is this cake.  If you're looking for traditional Pound Cake texture and crumb, this is not the cake for you.  If you LOVE pineapple and love that something different, give it a try!
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 410kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 137mg | Potassium: 67mg | Fiber: 1g | Sugar: 44g | Vitamin A: 577IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 0.5mg

Here are a few more pineapple dessert recipes you may like:

Thanks so much for stopping by!  We hope you have a terrific spring weekend 🙂

Tricia

 

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55 Comments

    • Tricia Buice

      Great question Murf! I’ve never made this pound cake using sauce but if it’s like applesauce, I think it will be great. However, if sweetened, you may want to reduce the amount of sugar in the cake by a 1/4 or 1/3 cup. Let us know how it turns out for you 🙂

      Reply

  2. Doug Johnson

    What size of bundt pan did you use for the pineapple pound cake? I don’t know which one to order. I can’t wait too make this recipe!!!!
    Thank you,
    Doug

    Reply

    • Tricia Buice

      Hi Catherine – I bet it could be made with almond flour but I have not tested it so I can’t guarantee it will work. I’d like to add that since this is a super moist cake anyway, almond flour might make it a bit more so. Good luck and I hope it turns out well for you.

      Reply

    • Tricia Buice

      Hi Donna – that’s an interesting question! The cake is already super moist so adding more “gooey” is probably not the best thing for this recipe. However, I think adding pineapple rings, cherries and brown sugar to a loaf pan version of a typical pound cake would be pretty great. Thanks for asking and happy baking!

      Reply

  5. Sammie

    I really love the look of this cake. Normally I’m not a big fan of pineapple in Cakes – but, being English I really would enjoy a slice of this with custard poured over. Eaten as a pudding. However, I’m willing to try it cold as well. Something about this recipe, plus your gorgeous photos makes me want to make this and soon! Pinned to make soon.

    Reply

    • Tricia Buice

      Thanks Sammie – I had one reader say it was wet and turned out to be a mess. I didn’t have that same experience and will be testing it again soon – which is a thrill to our taste testers. They truly went nuts for this cake. It is not dry for sure – but it should not be wet either. Be sure to bake it until the toothpick comes out clean or with only a few moist crumbs. It should not have any wet batter on the toothpick. Anyway the flavor is wonderful and the cake is a favorite for everyone that has tried it. Thanks for stopping by, pinning and commenting! Hope you have a fantastic week.

      Reply

  8. Michelle

    I was so disappointed I followed the recipe exactly but the cake never rose at all and was basically wet mush. I was so looking forward to this cake 🙁

    Reply

    • Tricia Buice

      Wow Michelle – I am so sorry you had trouble with this cake. Pound cakes don’t really “rise” as they are made to be more dense. As you can see from the photos, I did not have troubles with mine. It’s moist for sure but not at all wet. We had at least 10 people that loved it and provided very positive feedback. I’m not sure what went wrong, but maybe you needed to bake it longer or drain the pineapple more. Again I am very sorry you didn’t like it.

      Reply

      • Michelle

        It actually still tasted good, it just wasn’t what I was expecting. I make pound cakes all the time but this one just didn’t come out right for me. My husband is a huge pineapple fan so he gobbled it up but it just looked very small and it was way too moist. I’ll try it again, maybe I did something wrong. Yours looks so much prettier!

        Reply

        • Tricia Buice

          Thanks for the feedback Michelle. I am going to do some further testing and see if I can make it better. Everybody really loved this cake, moist or not. I know it’s different, but that’s not always a bad thing. Thanks for giving it a try and for coming back to let me know about your experience. Have a lovely weekend!

          Reply

  9. Monica

    Oh gosh – how pretty! I have eyed this pan and your use of it really shows it off. I not only love the shape but your cake itself…you can really see how moist it is. My husband loves all things pineapple…I need to get working on that. I know he’d love this cake so much. Just gorgeous!

    Reply

  15. Wendy

    Oh, yum and gorgeous all in one cake! The tropical pineapple flavor of this pound cake is sure to bring sunshine and summery weather to mind all year! There truly is nothing like Nordic Ware for beautiful bundts. Cakes don’t stick to them and the designs are so pretty. It’s hard to resist another collection! My favorites are the new half size bundt pans for smaller batches (or care packages!).

    Reply

    • Tricia Buice

      Thank you Wendy! I bet those half size or mini bundt pans are great for care packages. You are always so sweet thinking of others and sharing your beautiful creations. Thanks for stopping by!

      Reply

  17. cheri

    What a mouthwatering masterpiece you have created. This sounds like the perfect pound cake with a moist interior and crispy edges, even better with the sweet and tangy twist. The bakeware mold pan is gorgeous too.

    Reply

  18. Beth

    I love the way you write! Even if you post a recipe for things I wouldn’t eat (like salmon or something) I still read the whole blog because you have a gift with words and wonderful descriptions! (by the way, I will definitely try this Pineapple Pound Cake!)

    Reply

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