Pineapple Pound Cake

This Pineapple Pound Cake is a super star! Sweet pineapple flavor is infused in the cake and the glaze. It's rich and dense, but best of all it's super easy to make! It's the perfect dessert for any time of the year.

There's just the right amount of pineapple in every bite; not too much and not too little. Baked in a Bundt pan because, well, it doesn't get any easier than that!

This cake is a classic. Another oldie but goodie dessert is my Butterscotch Cinnamon Pie! It's very rich and creamy!

Why You'll Love This Cake

A traditional pound cake that's been serving up smiles for decades!

Made from Scratch - making a cake from scratch is really an easy thing to do. Just measure out your ingredients, then add them to the mixing bowl.

Tropical Flavor - you're probably here because you're a pineapple fan (like me!) and you love cake (we're just alike!). So a Pineapple Pound Cake is just what you've been craving, has a delightful pineapple flavor, and fits the bill for that special occasion including Thanksgiving and Christmas.

Crispy Outer Crust - thanks to the butter, the outer crust of this cake is nice and crispy (some say this is their favorite part of a pound cake; a special treat).

Moist on the Inside - don't let the crispy crust fool you! This cake is melt in your mouth, moist on the inside. A blend of oil and butter ensures a moist cake.

Make Ahead and Freezer Friendly - The secret to moist cake is time. Yes, cakes are almost always moister the day after they're baked. Same holds true for frozen cakes (a baker's secret), freezes them magically makes them better.

So, you can be confident this cake will be delicious the day after you bake it and even after it's been in the freezer for a couple of months.

Another cake that uses fruit juice is my Apricot Nectar Cake. It also has a light, citrus flavor you'll like.

What You'll Need to Make It

Here's a quick overview for this pineapple pound cake; be sure to follow the recipe card when you get ready to make it.

Crushed Pineapple - Use the kind in its own juice. I like to buy the 14-ounce can.

Oil and Butter - the combination of oil and butter works well. They're like a team ensuring a rich buttery flavor and crisp crust while the oil contributes to the moistness.

Eggs - it wouldn't be a true pound cake without 6 eggs! These eggs give the pound cake it's legendary rich and dense texture.

Vanilla Bean Paste - I've just become a huge fan of vanilla bean paste because of the richer vanilla flavor and specs of vanilla bean. But if you can't find it, vanilla extract will do just fine.

Flour and Baking Powder - Choose all-purpose flour (not self rising). I used White Lily brand for this cake but you use your favorite and it will turn out great. Baking powder helps the cake to nicely rise.

How to Make It

Please follow the recipe card at the bottom of the post for detailed instructions.

(1) In a large mixing bowl, blend the butter, sugar, eggs.

(2) Add oil, milk, ½ cup pineapple juice, and vanilla bean paste. Blend.

(3) Add the flour and baking powder. Blend well.

(4) Fold in the crushed pineapple. Please see the recipe card at the bottom of the post for the exact instructions!

(5) Pour batter into Bundt pan that's sprayed with a flour/oil mixture (like Baker's Secret).

(6) Bake at 325F for 40-50 minutes or until a wooden toothpick inserted into the cake comes out clean (no wet batter stuck to it).

(7) Remove the cake from the oven and let it cool in the pan, on a wire rack, for 20-30 minutes. Gently flip the cake onto the wire rack and let it completely cool off (may take a couple of hours).

(8) After the cake completely cools, make the glaze (powdered sugar and reserved pineapple juice) and drizzle over the cake (or glaze the next day).

Recipe Tips

My top 6 tips for this pineapple pound cake!

(1) When you get ready to make the pineapple pound cake, pre-measure all the ingredients first. It makes the process go smoother!

(2) To get the right amount of juice from the crushed pineapple, place a strainer over a bowl. Dump the entire can of pineapple into the strainer and let the juice collect in the bowl underneath it. Measure 4 tablespoons of the juice and set it aside for the glaze. You should be left with approximately ½ cup of juice for the cake batter. All the pulp goes into the cake batter.

(3) The butter needs to be room temperature (nice and creamy). Remove the butter from its packaging and let it sit on the countertop for about an hour (the time it takes to get soft will depend on the temperature of your kitchen).

(4) I recommend using room temperature eggs because when you add ice cold eggs to the room temperature butter, it will cause the butter to firm into little bits and pieces. Nothing wrong with this, but I prefer the look of a creamy batter.

(5) When measuring the flour, spoon it into your measuring cup slightly overfilling it. Then use the back of a butter knife to level it off.

(6) The consistency of the glaze should be similar to honey. You may need to add another tablespoon or two to get it nice and smooth.