Pineapple Pound Cake

If you’re craving something that’s both comforting and refreshingly tropical, Pineapple Pound Cake is exactly what you need. This delightful dessert combines the classic richness of pound cake with the juicy brightness of pineapple, creating a perfect harmony of flavors and textures. Each bite bursts with tangy sweetness balanced by a moist, buttery crumb, making Pineapple Pound Cake a favorite for any occasion, whether it’s a casual afternoon tea or a festive celebration.

Why You’ll Love This Recipe

• A tropical twist: The pineapple adds a juicy, tangy flavor that elevates the classic pound cake to something irresistible.
• Moist and tender texture: The natural moisture from the pineapple keeps the cake soft and luscious even days after baking.
• Simple ingredients: You probably already have everything you need in your pantry, making it easy and convenient to bake.
• Versatile dessert: Perfect for casual gatherings or dressy occasions, this cake fits any dessert table beautifully.
• Great for sharing: The cake is easy to slice and serve, making it ideal for family, friends, or potlucks.

Ingredients You’ll Need

This Pineapple Pound Cake uses simple, essential ingredients that work together to give you that perfect balance of flavor, color, and texture. Each ingredient has a role to play, whether it adds moisture, sweetness, or that rich golden crumb.

• Butter: Unsalted butter provides richness and moisture, making the cake delectably tender.
• Sugar: Granulated sugar sweetens the cake while helping create a light, airy crumb.
• Eggs: Eggs add structure and bind the ingredients together for that perfect pound cake texture.
• All-purpose flour: The foundation of any good pound cake, giving it the sturdy yet soft base it needs.
• Baking powder: This helps the cake rise just enough to keep it light without losing that dense, buttery feel.
• Pineapple: Fresh or canned crushed pineapple adds natural sweetness, tang, and extra moisture.
• Vanilla extract: Enhances flavor with a warm, sweet aroma that complements the pineapple beautifully.
• Sour cream or Greek yogurt: Adds tang and keeps the cake moist while tenderizing the crumb.

Variations for Pineapple Pound Cake

Feel free to get creative! This Pineapple Pound Cake recipe is wonderfully adaptable, so you can tweak it based on what you have at home, your dietary preferences, or just for fun flavor experiments.

• Coconut twist: Add shredded coconut into the batter or as a topping for a tropical vibe.
• Gluten-free version: Substitute all-purpose flour with a gluten-free mix to make it inclusive for gluten-sensitive guests.
• Spiced variation: Incorporate cinnamon or nutmeg for warmth that complements the pineapple’s brightness.
• Glaze it up: Top with a simple pineapple glaze or cream cheese frosting for extra indulgence.
• Nutty add-ins: Toss in toasted pecans or macadamia nuts for added crunch and flavor contrast.

How to Make Pineapple Pound Cake

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan to ensure easy release later. Drain the pineapple if using canned to avoid excess moisture and set aside. Measure all ingredients carefully for consistency.

Step 2: Cream Butter and Sugar

Using a mixer, beat the softened butter and granulated sugar together until the mixture is fluffy and pale—this step is crucial for a light, tender cake.

Step 3: Add Eggs and Vanilla

Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract to infuse flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. This ensures even distribution and a uniform rise.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream or Greek yogurt. This technique keeps the batter smooth and prevents overmixing.

Step 6: Fold in Pineapple

Gently fold in the crushed pineapple, spreading it evenly throughout the batter for juicy bursts in every bite.

Step 7: Bake

Pour the batter into your prepared loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Pro Tips for Making Pineapple Pound Cake

• Use room temperature ingredients: It helps everything blend smoothly and creates a finer crumb.
• Don’t overmix the batter: Stir just until combined to keep the cake tender and avoid toughness.
• Drain pineapple well: Removing excess juice prevents the cake from becoming too wet or dense.
• Test for doneness: Insert a toothpick in the center at 55 minutes to avoid overbaking.
• Cool completely before slicing: This helps the cake set for cleaner cuts and better texture.

How to Serve Pineapple Pound Cake

Garnishes

Sprinkle the top with powdered sugar or toasted coconut flakes for an inviting pop of texture and flavor. Fresh pineapple slices or a dollop of whipped cream can add extra charm and taste.

Side Dishes

Pineapple Pound Cake pairs wonderfully with fresh berries, tropical fruit salads, or a scoop of vanilla ice cream for an irresistible dessert experience.

Creative Ways to Present

Serve it warm with a drizzle of honey or pineapple syrup, or cut into small squares and skewer with fresh fruit for a fun dessert kebab at parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap Pineapple Pound Cake tightly in plastic wrap or store it in an airtight container to maintain freshness for up to 4 days at room temperature.

Freezing

You can freeze the cake for up to 3 months by wrapping it in plastic wrap and then foil—thaw overnight in the fridge before serving for the best texture.

Reheating

Warm slices gently in the microwave for 15-20 seconds or in a low-temperature oven to restore that fresh-baked softness and aroma.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple adds a vibrant freshness, but be sure to drain it well to avoid making the batter too watery.

Is Pineapple Pound Cake gluten-free?

Not by default, but you can easily substitute all-purpose flour with gluten-free flour blends to make it safe for gluten-sensitive eaters.

How long does the cake stay moist?

If stored properly, Pineapple Pound Cake will stay moist and delicious for up to 4 days at room temperature or about a week in the fridge.

Can I make this cake dairy-free?

Yes! Replace butter with coconut oil or a dairy-free margarine, and use dairy-free yogurt or sour cream alternatives to keep the texture intact.

What’s the best way to serve leftover cake?

Leftover Pineapple Pound Cake tastes fantastic warmed up and served with whipped cream, fresh fruit, or a scoop of ice cream for an extra special treat.

Final Thoughts

There’s something so comforting and exciting about Pineapple Pound Cake—its moist texture and bright pineapple flavor bring a smile with every bite. Whether you’re a seasoned baker or just looking for a delicious new dessert to try, this recipe is sure to become a favorite in your home. Go ahead, dive in, and share the tropical love with your loved ones!

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