Why You’ll Love This Recipe

I enjoy that this recipe transforms a timeless pound cake into something bright and vibrant with just a few tweaks. The crushed pineapple, and even dried pieces in some versions, add moisture and texture, while the optional glaze takes it to the next level. It’s perfect for gatherings, potlucks, or any time I crave something homey with tropical flair.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose or cake flour
Baking powder and/or baking soda
Salt
Unsalted butter (or a combination of butter and oil for extra moistness)
Granulated sugar
Eggs (room temperature)
Buttermilk (or a substitute like sour cream or milk + acid)
Crushed pineapple, well drained
(Optional) Dried pineapple (soaked for chewiness and intensity)
Vanilla and/or pineapple extract or emulsion

For the glaze (optional):

Powdered sugar
Pineapple juice (reserved from the crushed pineapple)
Butter, vanilla, salt—depending on version

Directions

I preheat the oven (or sometimes start with a cold oven for southern-style versions) and prepare a greased Bundt pan.
I cream butter (and sugar) until light and fluffy.
I add eggs one at a time, mixing until just combined each time.
I combine dry ingredients separately, then add them alternating with buttermilk, beginning and ending with the dry mix.
I gently fold in crushed—and if using, soaked dried—pineapple.
I pour the batter into the prepared pan and bake (around 325°F) until a toothpick comes out clean. Baking time varies—often around 65–75 minutes.
I allow it to cool (sometimes in the pan briefly, then completely on a rack), then apply a glaze or dust with powdered sugar as desired.

Servings And Timing

This cake typically yields 12–16 servings, depending on slice size. Prep time is about 10–20 minutes, bake time ranges from 65–75 minutes, plus cooling of at least 20–60 minutes before glazing or serving.

Variations

I sometimes combine butter and oil for a more tender crumb.
For extra pineapple texture, I soak dried pineapple pieces in orange juice or rum before mixing in.
If I skip glaze, powdered sugar or simple pineapple juice drizzle works beautifully too.

Storage/Reheating

I store the cooled cake in an airtight container—refrigerated if glazed—for up to a week. It also freezes well: I wrap slices or the whole cake for up to 3 months and thaw before serving.

FAQs

Can I Use Regular Milk Instead of Buttermilk?

Yes—I’ve swapped in sour cream or a milk-plus-acid mix and gotten tender results.

Why Drain the Pineapple Thoroughly?

Excess juice can make the cake soggy. I always strain well to maintain structure.

Do I Really Need a Bundt Pan?

A bundt is traditional for structure and aesthetics, but a tube pan or loaf pan works if it holds enough batter.

Why Start in a Cold Oven?

Some southern versions bake in a cold oven to help the cake rise slowly and reduce cracks.

Can I Skip the Glaze?

Yes—powdered sugar is a lovely alternative, especially if I’m serving it right away.

Conclusion

I love how Pineapple Pound Cake takes the beloved richness of pound cake and lightens it with tropical brightness. Whether I glaze it or keep it simple, every forkful is moist, buttery, and just sweet enough. A slice of sunshine that fits any occasion!