Get ready to transport your kitchen straight to the tropics! I first whipped up this pineapple pound cake in the dead of winter when I was desperately craving some sunshine, and let me tell you, it delivers bright, zippy flavor in every single bite. While I’ve always had a soft spot for the retro charm of a pineapple upside-down cake, I wanted something different here, a dessert that offered that dense, buttery satisfaction of a classic pound cake but with the fruit flavor baked right into the crumb rather than just sitting on top.
If you have been hunting for the ultimate pineapple pound cake recipe, you have found it. This isn’t just a vanilla cake with fruit added; it uses a double dose of pineapple, both dried and crushed, to ensure the flavor packs a punch without making the batter too wet. It is perfectly tender, totally crave-worthy, and topped with a pineapple glaze that adds a glossy, sweet finish. Whether you are serving this for a Sunday brunch or sneaking a slice with your afternoon coffee, this tropical pound cake is about to become a new family favorite.
Table of Contents
Moist Pineapple Pound Cake with Tropical Glaze
Ingredients
For the Cake
- 1 cup dried pineapple diced small
- ⅓ cup orange juice
- 2¾ cups cake flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1½ cups unsalted butter room temperature
- 2½ cups granulated sugar
- 6 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 1 can 20 oz crushed pineapple, drained well with juice reserved
For the Pineapple Glaze
- 1 tablespoon unsalted butter melted
- 3 tablespoons reserved pineapple juice from the canned pineapple
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1½ cups confectioners’ sugar
Instructions
- Soak the Fruit: Place the diced dried pineapple in a small bowl and pour the orange juice over it. Ensure all pieces are submerged. Cover and soak for at least 2 hours (or overnight). Drain thoroughly before using.
- Prep: Preheat oven to 325°F and position the rack in the middle. Generously spray a 12-cup bundt pan with nonstick baking spray, ensuring all crevices are coated.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, kosher salt, and baking soda. Set aside.
- Cream Butter & Sugar: In a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on high speed for 4 minutes until pale yellow and fluffy.
- Add Eggs: Reduce speed to medium. Add eggs one at a time, mixing fully and scraping down the bowl after each addition.
- Make the Batter: Reduce speed to low. Add half the flour mixture (mix until barely combined), then add the buttermilk and vanilla. Add the remaining flour mixture and mix only until no dry flour pockets remain (5-10 seconds). Do not overmix.
- Fold: Gently fold in the drained crushed pineapple and the soaked dried pineapple pieces until evenly distributed.
- Bake: Pour batter into the prepared pan and smooth the top. Tap gently to release air bubbles. Bake for 70-75 minutes until deeply golden and a tester comes out clean (or with a few moist crumbs).
- Cool: Let cool in the pan for exactly 10 minutes. Invert onto a wire rack or serving plate and let cool completely (at least 1 hour).
- Glaze: Whisk together melted butter, reserved pineapple juice, vanilla, and salt. Gradually whisk in confectioners’ sugar until smooth and pourable. Drizzle over the cooled cake.
Nutrition
Ingredients
Here is everything you need to get started. I recommend gathering all your ingredients first, as temperature plays a crucial role in achieving the perfect emulsion.
For the Cake:
- Dried pineapple (1 cup): Diced small for concentrated bursts of flavor.
- Orange juice (⅓ cup): Used to rehydrate the dried fruit.
- Cake flour (2¾ cups): Essential for a tender crumb; all-purpose can make it too heavy.
- Kosher salt (1 teaspoon) and Baking soda (½ teaspoon).
- Unsalted butter (1½ cups): Room temperature is non-negotiable here!
- Granulated sugar (2½ cups).
- Large eggs (6): Room temperature.
- Buttermilk (1 cup): Adds tang and tenderness; room temperature.
- Vanilla extract (1 tablespoon).
- Crushed pineapple (20 oz can): Drained well, but reserve the juice!
For the Pineapple Glaze:
- Unsalted butter (1 tablespoon): Melted.
- Reserved pineapple juice (3 tablespoons): From the can you used for the cake.
- Vanilla extract (1 teaspoon).
- Kosher salt (Pinch).
- Confectioners’ sugar (1½ cups).
Instructions
Here are the steps to baking this golden beauty. Don’t rush the mixing process; building the structure relies on proper aeration.
1. Hydrate the Fruit
First, place your diced dried pineapple in a small bowl and pour the orange juice over it. You want to ensure all pieces are submerged. Cover this and let it soak for at least 2 hours at room temperature (or overnight in the fridge). This step is crucial because it plumps up the fruit, preventing it from pulling moisture out of your cake while baking. Once soaked, drain thoroughly.
2. Prep Your Station
Preheat your oven to 325°F and position your rack in the middle. Grab your 12-cup bundt pan and spray it generously with nonstick baking spray. I always make sure to get into every nook and cranny so the cake releases perfectly later. In a medium bowl, whisk together the cake flour, salt, and baking soda to break up any lumps.
3. Create the Aerated Base
In your stand mixer with the paddle attachment, combine the room temperature butter and granulated sugar. Beat this on high speed for a full 4 minutes. It might feel like a long time, but you are looking for a pale yellow, fluffy mixture. This process incorporates air, which is the secret to that signature old-fashioned pineapple pound cake lift.
4. Emulsify the Batter
Turn the mixer down to medium. Add the eggs one at a time. Let each egg entirely disappear into the batter before cracking in the next one. I recommend scraping down the sides of the bowl frequently here to catch any stray butter. The batter should look smooth and glossy, not curdled.
5. The Alternating Method
Reduce speed to low. Add half of your flour mixture, mixing until just barely combined. Add the buttermilk and vanilla, mixing until well incorporated. Finally, add the remaining flour mixture. Mix for only 5-10 seconds until the dry flour pockets vanish. Be careful not to overmix! Overworking the batter now will develop gluten, making the cake tough rather than tender.
6. Fold and Bake
Still on low speed (or by hand for better control), gently fold in the drained crushed pineapple and the soaked dried pineapple pieces. Pour the batter into your prepared pan, smooth the top, and tap the pan on the counter a few times to release air bubbles. Bake for 70-75 minutes. You will know it’s done when the cake is deeply golden and a tester comes out clean or with just a few moist crumbs.
7. Cool and Flip
Let the cake cool in the pan for precisely 10 minutes. This specific timing helps the structure set so it doesn’t fall apart, but it’s still warm enough to slide out. Place your serving plate upside down on the pan and invert them together. Let it cool completely for at least an hour before glazing.
8. The Finishing Touch
Whisk together the melted butter, reserved pineapple juice, vanilla, and salt. Gradually whisk in the confectioners’ sugar until the mixture is smooth. Drizzle the pineapple pound cake with glaze over the cooled cake, allowing it to cascade down the sides. It’s perfectly refreshing and yet totally crave-worthy!
Tips, Variations & Serving Suggestions
Baking is both a science and an art. Here are a few ways I ensure success, along with some fun twists you can try with this pineapple pound cake recipe.
- Drain that pineapple well: The biggest enemy of a dense pound cake is excess liquid, which can lead to a soggy texture or a heavy bottom layer. I recommend pressing the crushed pineapple through a fine-mesh sieve to extract as much juice as possible.
- Room temperature is key: Cold ingredients don’t emulsify well. If your butter or eggs are cold, the batter may curdle, which can affect the rise. If you’re in a rush, you can submerge eggs in warm water for 5 minutes to bring them up to temp.
- Coconut Twist: Want to lean into the tropical vibes? You can easily turn this into a pineapple coconut pound cake by adding ½ cup of sweetened shredded coconut to the batter when you fold in the fruit.
- Loaf Pan Version: If you don’t have a bundt pan, you can divide this batter into two 9×5-inch loaf pans. Just keep an eye on the baking time, start checking for doneness around 55 minutes.
Storage Instructions
This cake is one of those magical bakes that actually gets better the next day as the moisture redistributes. Store it in an airtight container at room temperature for up to 3 days. You can also freeze slices wrapped in plastic wrap for up to three months, making them perfect for a quick treat.
What to Serve With Pineapple Pound Cake
While this cake is absolutely stunning on its own, pairing it with the right sides can turn it into a complete dessert experience.
- Fresh Berries: The tartness of fresh raspberries or strawberries cuts through the sweet, buttery richness of the cake perfectly.
- Whipped Cream: A dollop of unsweetened or lightly sweetened whipped cream adds a light, creamy texture that complements the dense crumb.
- Coffee or Tea: Because this is a denser cake, it holds up beautifully when dipped in a hot cup of coffee or Earl Grey tea.
- Rum Sauce: For a sophisticated tropical dessert at a dinner party, consider swapping the glaze for a warm butter-rum sauce.
Frequently Asked Questions
What is the secret to a good pound cake?
The secret lies in the “creaming” process. You really need to beat the butter and sugar for the whole time listed (usually 3-5 minutes) to incorporate air. This mechanical leavening gives the cake its lift and velvety texture. Also, ensuring all ingredients are at room temperature prevents the batter from breaking.
Can I use pineapple juice as a substitute for milk?
In some cakes, yes, but for this specific recipe, I recommend sticking to the buttermilk. The acidity in buttermilk tenderizes the gluten in the flour, ensuring the cake remains soft rather than rigid. The pineapple flavor here comes from the fruit itself and the glaze rather than the liquid in the batter.
What are common mistakes to avoid when making pound cake?
The two most common pitfalls are under-baking and over-mixing. Due to the heavy fruit and moisture from the crushed pineapple, it’s easy to remove the cake before the center is set. Always use a tester! Conversely, mixing too vigorously after adding flour will result in a rubbery cake instead of a meltingly tender one.
Final Thoughts
I hope you love this moist pineapple pound cake as much as I do! It is a sunny, cheerful bake that proves you don’t need complicated techniques to create something spectacular. The combination of the dense, buttery crumb and the bright, floral sweetness of the pineapple is honestly unbeatable.
Give this recipe a try this weekend! I would love to hear how it turned out for you. Did you stick to the classic glaze or try a coconut variation? Drop a comment below and share your baking adventure!
