Description
Pineapple Pound Cake is a moist and buttery dessert infused with tropical sweetness! This classic Southern-style pound cake gets a juicy twist from crushed pineapple, creating a soft, dense crumb that’s perfect for brunch, potlucks, or a simple after-dinner treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed pineapple, with juice
- Optional: powdered sugar for dusting or pineapple glaze
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with crushed pineapple and its juice. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving, if desired.
Notes
- Don’t overmix the batter—mix just until ingredients are incorporated for a tender crumb.
- Try adding a tablespoon of rum or coconut extract for extra tropical flair.
- This cake freezes well—wrap tightly and store up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pineapple pound cake, tropical bundt cake, crushed pineapple cake, southern pound cake, fruity pound cake