Step-by-Step Instructions for Pineapple Pound Cake:
1️⃣ Preheat & Prep:
✔ Preheat your oven to 325°F (163°C).
✔ Grease and flour a Bundt pan or tube pan thoroughly to prevent sticking.
2️⃣ Cream the Base:
✔ In a large bowl, beat butter, oil, and sugar together until light and fluffy—about 5 minutes with a hand or stand mixer.
✔ Add eggs one at a time, mixing well after each addition.
3️⃣ Combine the Dry Ingredients:
✔ In a separate bowl, whisk together flour, baking powder, and salt. Set aside.
4️⃣ Mix the Wet Ingredients:
✔ In another bowl, stir together crushed pineapple, sour cream (or buttermilk), vanilla extract, and pineapple extract if using.
5️⃣ Alternate & Blend:
✔ Alternate adding the dry ingredients and the pineapple mixture into the creamed butter mixture.
✔ Begin and end with the flour mixture—don’t overmix!
6️⃣ Bake It Up:
✔ Pour batter evenly into your prepared pan.
✔ Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
✔ Cool the cake in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely.
Pineapple Glaze Perfection:
Mix & Drizzle:
✔ In a bowl, whisk powdered sugar, pineapple juice, extract, and a pinch of salt until smooth and pourable.
✔ Drizzle generously over the completely cooled pound cake.
Quick Snapshot:
- Prep Time: 20 minutes
- Bake Time: 70–75 minutes
- Cool Time: ~1 hour
- Total Time: ~2 hours (mostly hands-off)
- Servings: 12–16 slices
- Calories: ~370 kcal per slice (estimated)
Pro Tips for Pound Cake Success:
✅ Use room temperature ingredients for a smooth, even batter.
✅ Slightly drain the pineapple—but keep some juice for moisture and flavor.
✅ Don’t skip the cooling time! It helps the glaze set and the crumb firm up.
✅ For extra tropical flair, top with toasted coconut or crushed dried pineapple.
Why You’ll Love This Recipe:
- Bright & Tropical: Crushed pineapple in every bite!
- Classic Texture: Buttery, dense, yet incredibly moist.
- Make-Ahead Friendly: Tastes even better the next day.
- Crowd-Pleaser: Perfect for brunch, potlucks, or special occasions.
FAQ About Pineapple Pound Cake:
Can I use canned pineapple?
Yes! Just be sure it’s crushed and slightly drained.
What if I don’t have pineapple extract?
Vanilla alone works just fine, but pineapple extract intensifies the tropical flavor.
Can I make this in loaf pans instead?
Absolutely! Use two loaf pans and reduce bake time to 55–60 minutes.
Common Problems and Fixes:
Cake too dense or dry?
Double-check your oven temp and avoid overbaking. Use sour cream or full-fat buttermilk for moisture.
Stuck in the pan?
Make sure to grease and flour thoroughly—or use baking spray with flour included.
Glaze too thin?
Add more powdered sugar to thicken. Too thick? Add a touch more juice.
Flavor Variations You Can Try:
- Coconut-Pineapple: Add ½ cup shredded coconut to the batter.
- Pineapple Rum: Swap 1–2 tbsp of juice in the glaze with dark rum.
- Citrus Burst: Add lemon or orange zest for extra brightness.
- Tropical Fruit Mix: Fold in chopped maraschino cherries or mango chunks.
Perfect for Any Occasion:
From spring brunches to holiday dessert tables, this Pineapple Pound Cake adds a golden, fruity touch to every celebration. It’s rich, flavorful, and utterly irresistible.
Cake-Baking Brilliance:
Golden crust. Soft, moist crumb. Bright pineapple flavor. This cake proves that the best desserts don’t need to be fussy—just full of love and flavor.
Made it? Snap a pic and tag your tropical masterpiece—we’re here for all those pineapple-sweet cake moments!
