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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.
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.
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.
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!
Don’t forget your PIN!
Pineapple Pound Cake
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 3/4 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
- Preheat oven to 300 degrees.
- 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 degrees 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.
Here are a few more pineapple dessert recipes you may like:
- Pineapple Sherbet ~ from Pint Sized Baker
- Pineapple Icebox Cake ~ from Brown Eye Baker
- Perfect Pineapple Fudge ~ from Mom on Timeout
- Pineapple Nilla Dip ~ from Belly Full
Thanks so much for stopping by! We hope you have a terrific spring weekend 🙂