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
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.
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!
More Quick Bread Recipes
- Banana Nut Bread
- Blueberry Bundt Cake
- Pound Cake Cupcakes
- Whipping Cream Pound Cake
- Orange Poppyseed Pound Cake
- Strawberry Pound Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Pineapple Pound Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter softened
- ½ cup shortening
- 2 ¾ cups granulated sugar
- 4 eggs at room temperature*
- ½ cup buttermilk at room temperature*
- 1 cup crushed pineapple 1 – 8 ounce can drained, juices reserved
- 1 teaspoon vanilla extract
Glaze
- 2 Tablespoons unsalted butter melted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup reserved pineapple juice
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- 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.
- The moisture comes from the buttermilk and the pineapple. Drain the 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. 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.
- 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.
- Be sure the eggs and buttermilk 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.
- 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.
- For removing the cake from the pan: Uneven baking temperatures in ovens can cause the cake to rise on one side more. If your cake is uneven, you can cut a thin layer off the bottom of the cake so it sits properly when turned out of the bundt pan. Uneven distribution of weight can cause pressure points which in turn can cause crumbling on the bottom in the areas that aren’t supported by an equal weight of cake.Â
Instructions
- Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick baking spray (the kind with flour) and set aside.*We 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.
- 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.Do not overbeat the eggs, this can cause the cake to be crumbly.
- 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.
- Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Frankenstein Margarita - October 29, 2024
- Purple People Eater Cocktail - October 22, 2024
- Halloween Candy Apples - October 15, 2024
Madison says
Just double checking that I should let it cool on bunt pan before transfering it onto cooling rack. It fell apart mid transfer (top came off) and I realized it was still pretty hot.
Amanda Davis says
Sorry that happened to you, but yes. The recipe states in step 7:
“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.”
Erma Garza says
Can I use coconut cream instead of buttermilk?
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!
Darlene says
Can’t wait to try this.
I love coconut and pineapple together.
would love to add some coconut.
How much might you add to this?
Thank you
Amanda Davis says
We have not tested that with this recipe. Since baking is a touchy science i would not be comfortable offering a suggestion on this without testing it first. If I werer to experiment I would likely reduce the flour a little bit depending on how much coconut I added. Should you decide to experiment we would love to hear your results!
Shelly says
Can I make this in a round cake pan instead? Or a loaf pan.?
Amanda Davis says
Those pans may not be large enough to hold all the batter. A 9-inch loaf pan holds 8 cups of batter whereas a bundt pan holds 10.
Moraw Mamie says
Can you substitute milk for buttermilk?
Amanda Davis says
It’s best to use buttermilk but you can make your own. This recipe calls for 1/2 cup buttermilk. Use 1/2 cup of milk, stir in 1/2 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.
Kayla says
An easy recipe to follow and it was very delicious. I will make again.
Shekiera Jenkins says
I just made prepared this recipe. It was first of all super easy to one follow the directions and two put it all together.
I’m waiting for the cake to cool, as I just pulled it out of the oven. My house smells AMAZING !!!!
G says
Everything in me was saying add salt for good measure but I didn’t. I was slightly disappointed in that.
Andrea Murillo says
I don’t have shortening . What can I substitute with ?
Amanda Davis says
Butter
Vin says
Great recipes
Lisa says
Question: I plan to make this soon. I was surprised to not see any baking soda in the recipe. Doesn’t buttermilk need baking soda?
Mattie says
Send Pineapple cake recipe please want to save it Thank you
Debbie M says
You can print the recipe, email the link to yourself or someone else, or save it to a Pinterest account. :)
RLF says
This is a wonderful recipe. I had to make a substitute of margarine for the shortening, and I added a 1/4 teaspoon of salt to the dry ingredients. I sprayed the pan as instructed and the cake turned out beautifully. I’m so glad I chose it for my Thanksgiving menu this year. Thanks for sharing the recipe.
tina fiegel says
I PUT IT IN FOR 85 MINUTES AND STILL NOT DONE
Julie says
How much pineapple extract was added? It’s not stated in the recipe. Thanks! Looking forward to trying this.
Amanda Davis says
That step ssays to add the pineapple (the fruit) and the vanilla extract. Sorry for the confusion.