Pineapple Pound Cake

5 from 2 votes

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.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Cake

Cuisine: American

Keyword: cake, pineapple, pound cake

Servings: Slices

Calories: 410kcal

Author: Tricia

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.

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