Pineapple Pound Cake from Scratch

The perfect Pineapple Bundt Cake is moist on the inside, with a crisp buttery outer crust, and a delicious glaze.  Yes, please!


- Crushed pineapple - Flour and sugar - Oil and butter - Eggs and milk - Vanilla bean paste - Baking powder

Step-by-step instructions!

Follow our easy instructions for How to Make Pineapple Pound Cake!

Blend the butter, sugar, and eggs (3 at a time) until nice and creamy (about 3-5 minutes).


Add oil, milk, and vanilla bean paste. Mix just until blended (about 30 seconds).


Add the flour (1 cup at a time) and baking powder. Mix until smooth and creamy (about 1-2 minutes).


Stir in (or fold in) one small can of crushed pineapple with all the juice.


Pour batter evenly into prepared Bundt pan.


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


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


After the cake completely cools, make the glaze and drizzle it over the cake (or glaze the next day).


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