Pineapple Pound Cake

Deliciously moist and dense pineapple pound cake is dressed with a sweet pineapple vanilla glaze. This supple pineapple cake has the perfect crumb and is great for breakfast, dessert, or as a snack.

Why this recipe works

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. The texture of a good pound cake should be dense, moist, soft and tender – and that’s exactly what you’ll get with this recipe! Top with a delicate pineapple-vanilla glaze to take it even further.

Pound cakes are often made in bundt pans, after all, almost any kind of cake can be made in a bundt pan. Baking this pineapple quick bread in a bundt pan will yield an overall prettier presentation compared to a basic loaf. Let’s get started!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PINEAPPLE – Drain the crushed pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Reserve the drained pineapple juice to use in the glaze.

SHORTENING – Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.

EGGS – Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.

How to Make Pineapple Pound Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick baking spray (the kind with flour) and set aside.

EXPERT TIP – I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
In a medium-sized bowl, combine the flour and the baking powder. Set aside.

EXPERT TIP – Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
Add eggs one at a time, beating on high speed for 30 seconds after each addition.

EXPERT TIP – Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 30 minutes, then turn out onto a wire rack to cool completely.

EXPERT TIP – Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.

Frequently Asked Questions & Expert Tips

How do I store pineapple pound cake?

Store your pineapple pound cake in an airtight container on the countertop for 3-4 days or in the refrigerator for up to 7 days.

Can I freeze pineapple pound cake?

Yes, you can freeze this pound cake for up to 3 months. If you plan on freezing, do not add the glaze, reserve that for when you are ready to serve. Wrap the fully cooled cake in plastic wrap or Press N Seal, followed by a layer of aluminum foil. Place the wrapped cake in a large air-tight container or in an extra large zip top bag before placing in the freezer. Thaw at room temperature without unwrapping, or in the refrigerator overnight.

Serving Suggestions

I highly recommend topping your pineapple pound cake with our pineapple glaze as it adds just the right amount of sticky sweetness, though if you prefer, it will still taste good without it. Serve sliced at room temperature as a snack, dessert, or breakfast alongside a cup of coffee or tea. Enjoy!

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!