Pineapple pound cake is moist, dense, and oh-so refreshing! Think of it as a traditional pound cake but infused with a mellow island tropical flavor and topped with a simple glaze.
If you’ve never tried this recipe before, it’s similar to a pineapple upside down cake with a dense texture and without the maraschino cherries. I love it because it has just the right amount of sweetness, so we can serve it any time of the day, including at brunch with fresh fruit or with your morning coffee!
Can’t get enough of that delicious pineapple flavor? We love pineapple lemon dump cake and pistachio pineapple watergate salad. To use up our fresh pineapple, sometimes we make boozy spears. It’s an easy recipe and perfect for parties. You can also serve it as a garnish on fruit tingles or pina coladas. For a savory idea and when it’s warm outside, we like grilled chipotle chicken kabobs.
- Cake Ingredients:
- all-purpose flour – our base. Cake flour can also be used.
- baking powder – helps the cake to rise
- unsalted butter – allows time for it to soften to get a smooth batter
- shortening – has a higher melting point than butter, so it provides a fluffier and moister cake.
- granulated sugar – gives our delicious cake the sweetness it needs to balance out the pineapple
- eggs – bring them to room temperature, that way they add more volume to the batter.
- buttermilk – makes for a moist cake without having to use sour cream
- crushed pineapple – drain the canned pineapple, but reserve the juice to use in the glaze.
- vanilla extract – just enough to round out the flavors.
- butter – add richness.
- powdered sugar – sweetens the glaze and thickens it up.
- vanilla extract – gives just a hint of vanilla!
- reserved pineapple juice – adds more flavor.
Can be served with or without the glaze, or with a dusting of powdered sugar.
- Stand mixer or electric mixer
- Bundt cake pan – you can also make this delicious pineapple cake recipe in loaf pans if desired.
Variations and Substitutions:
- Cream cheese frosting – while we love the taste of the simple pineapple glaze, you can also combine 4 ounces of cream cheese, with powdered sugar, and chopped pineapple rings for a thicker icing/frosting.
- Swap the shortening – if desired, the shortening can be replaced with a third stick of butter.
- More pineapple flavor – the glaze helps to add more flavor, but if you are looking for something else, add a teaspoon of pineapple extract to the batter itself.
PREP: Grease the bundt cake pan with nonstick cooking spray and preheat the oven to 325 degrees.
Step 1: In a large bowl, combine butter, shortening, and sugar and mix on medium speed until creamed together. Scrape down the sides of the bowl as needed.
Step 2: Add the eggs one at a time, mixing at high speed for 30 seconds after each addition.
Step 3: Combine the flour and baking powder in a separate bowl. Rotate adding the dry ingredients and buttermilk to the creamed mixture. Only mix a little between each addition.
Step 4: Beat in the pineapple and vanilla extract just so it’s evenly distributed.
Pro Tip: Do not over-mix the batter. We want it to stay tender.
Step 5: Transfer batter to the pan and bake for 75-85 minutes, until a wooden toothpick can be inserted into the center of the cake and comes out with a few moist crumbs.
Step 6: Cool for 10 minutes then turn the cake over to a cooling rack to finish.
Step 7: Whisk together the glaze ingredients
Step 8: Drizzle the glaze over top of the cooled moist pound cake.
SERVE: Slice and serve! It also goes great with vanilla ice cream.
- The moisture in this recipe comes from the buttermilk and pineapple. Straining the pineapple isn’t necessary, just drain it for the part that is going in the batter.
- This cake needs at least 75 minutes to bake because it is so moist and dense.
- I prefer to use a cooking spray that has flour in it. You can also grease the pan and lightly flour it.
The pound cake was originally created in Britain back in the 1700s.
Once the cake has cooled completely, store it in an airtight container on the counter for 3-4 days or in the refrigerator for up to a week. To freeze, wrap the cooled, unglazed cake in a layer of plastic wrap, then a layer of aluminum foil, and transfer it to a freezer bag. It can be frozen for up to 3 months.
Allow the cake to cool in the pan for about 10-15 minutes after removing it from the oven.
Invert the pan: Place a plate over the top of the pan and carefully invert the pan so that the cake falls onto the plate. If the cake doesn’t come out easily, gently shake the pan or tap it on a counter to help release it.
Release any stuck areas: If any areas of the cake are still stuck to the pan, use a knife or offset spatula to gently loosen them.
A pound cake gets its name from its traditional recipe, which calls for a pound of each of four key ingredients: flour, butter, sugar, and eggs. This formula creates a dense, rich cake with a buttery flavor that is a staple of Southern baking. The original pound cake recipe was likely developed in Europe in the 1700s and became popular in America in the 19th century.
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Pineapple Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter softened
- ½ cup shortening
- 2 ¾ cups granulated sugar
- 4 eggs room temperature
- ½ cup buttermilk
- 1 cup crushed pineapple drained but juice reserved
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup reserved pineapple juice
- Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
- Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
- Add eggs one at a time, beating on high speed for 30 seconds after each addition.
- Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
- Add in the pineapple and vanilla extract and beat just until pineapple is evenly distributed.
- Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes, then turn out onto a wire rack to cool.
- Whisk together the glaze ingredients until smooth. Drizzle over the top of the cake.
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