Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, but adds depth)
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup crushed pineapple (well-drained)
½ cup pineapple juice or buttermilk
For the Glaze:
1 cup powdered sugar
2–3 tablespoons pineapple juice
1 tablespoon melted butter
Optional: a splash of vanilla
How to Make the Perfect Pineapple Pound Cake
Making the ultimate pineapple pound cake is easy with just a few steps and basic pantry ingredients:
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Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in eggs one at a time, then add vanilla and almond extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients.
Stir in the crushed pineapple and pineapple juice (or buttermilk) until fully combined.
Pour batter into prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before inverting onto a wire rack.
How to Make the Glaze
While the cake is cooling, prepare the glaze:
In a bowl, whisk together powdered sugar, pineapple juice, and melted butter.
Add vanilla if desired.
Drizzle over the warm cake for a moist, glossy finish.
You can double the glaze if you want extra coverage. This glaze soaks into the cake just enough to enhance the flavor without making it soggy.
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Why This Pineapple Pound Cake Works So Well
This isn’t just another fruit cake—it’s a moist pineapple cake with a buttery backbone that supports the tropical flavor perfectly. Here’s what makes it a standout:
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Dense but soft texture from the creamed butter and sugar
Fresh pineapple flavor in both the cake and the glaze
Lasts for days without drying out
Freezer-friendly if you want to make ahead
Beautiful presentation for special occasions
If you’re a fan of pound cakes in general, this recipe rivals classics like the Blueberry Sour Cream Pound Cake—which also features fruit blended into a rich, buttery base.
Tips & Variations
Add coconut flakes to the batter for a pina colada vibe
Substitute orange juice for pineapple in the glaze for a citrus twist
Use pineapple tidbits for visible chunks in the slices
Make cupcakes instead of a full cake—reduce baking time to ~20 minutes
Top with toasted nuts for a crunchy contrast
Need something savory to balance this dessert at your table? This Homemade Tomato Sauce pairs perfectly with pasta for a sweet-and-savory dinner duo.
Storage
Room Temperature: Store covered at room temperature for up to 3 days
Refrigerator: Keeps fresh for up to 6 days in an airtight container
Freezer: Slice and freeze for up to 2 months (wrap individually)
To thaw, bring to room temperature and warm slightly in the microwave or oven.
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Time & Yield
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Tools Used
Stand mixer or hand mixer
Mixing bowls
12-cup Bundt pan or 9×5 loaf pan
Cooling rack
Whisk
Measuring cups & spoons
Final Thoughts
This pineapple pound cake is sweet, sunny, and satisfying. With its bright tropical notes and buttery crumb, it’s the kind of dessert that turns a regular day into something special. Whether you bake it for a brunch, family event, or just to treat yourself, it’s guaranteed to become a staple in your dessert rotation.
The pineapple glaze not only adds flavor—it’s a visual stunner that drips down every curve of the cake like a tropical waterfall. If you enjoy desserts that look as good as they taste, this one’s for you.
For more pineapple inspiration and classic bakes, check out Delish’s Pineapple Cake Collection—you’ll find creative ways to turn this tropical fruit into show-stopping treats.
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