Oh honey, get ready to fall head over heels for this Pineapple Pound Cake—it’s buttery, dense, and bursting with tropical sunshine in every bite! This is the kind of cake that makes your kitchen smell like vacation and your taste buds do a little happy dance. It’s sweet, tangy, tender, and topped with a gorgeous golden crust that’ll have you sneaking slices before it’s even cooled.

This cake is the ultimate crowd-pleaser. Whether you’re serving it up for brunch, dessert, or just because you need a pick-me-up with your coffee, it hits every note: comfort, elegance, and straight-up pineapple bliss. Trust me, this one’s a game-changer.

Why You’ll Love This Recipe

• Moist, dense crumb with a rich buttery flavor
• Sweet tropical notes from crushed pineapple
• No frosting needed—just slice and serve
• Perfect make-ahead cake for any occasion
• Freezes beautifully (if you somehow have leftovers!)

Ingredients

For the Pound Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup crushed pineapple (with juice, not drained)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan (or loaf pans, if you prefer). Set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy—about 3–5 minutes. Don’t skip this step—it gives the cake that classic pound cake texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, scraping the bowl as needed. Stir in the vanilla extract.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Add Dry Ingredients and Pineapple

Gradually add the dry mixture to the wet ingredients, alternating with the crushed pineapple (with its juice). Start and end with the flour mixture. Mix just until combined—don’t overmix.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10–15 minutes before turning out onto a wire rack. Let it cool completely before slicing (or don’t—we won’t tell).

Tips for Pineapple Pound Cake Perfection

• Use crushed pineapple with juice—it keeps the cake extra moist
• Want a zesty kick? Add a teaspoon of lemon or orange zest
• Dust with powdered sugar for an elegant finish
• Serve with whipped cream, vanilla ice cream, or a drizzle of pineapple glaze

FAQs

Can I use fresh pineapple instead of canned?
Yes, just finely chop and measure 1 cup with any juice it releases. But canned crushed pineapple works best for consistent texture and moisture.

Can I freeze this cake?
Absolutely! Wrap slices or the whole cake in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Is this cake overly sweet?
Nope! The pineapple adds natural sweetness, but it’s perfectly balanced by the buttery richness of the pound cake.

Conclusion

This Pineapple Pound Cake is like sunshine on a plate—moist, rich, and bursting with tropical flavor. It’s the kind of dessert that feels special but comes together with pantry staples. Whether you’re sharing it with friends or treating yourself to a quiet moment with a slice and a cup of coffee, this cake never disappoints.

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Watch How to Make Pineapple Pound Cake