When I tell y’all this pineapple pound cake is the bomb DOT com, I mean it boos! It’s got chunks of dried AND crushed pineapple, so it’s full of pineapple flavor. Plus this baby is super moist and buttery. And that icing is a hit too.
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How to Make Pineapple Pound Cake
These step-by-step photos show how to make a Southern pineapple pound cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Pineapple Pound Cake Recipe
1. Soak the dried pineapple in orange juice or rum
Drain the pineapple. Set aside.
2. Whisk together the flour, salt, and baking soda
Mix until the dry ingredients are evenly combined.
3. Cream the butter and sugar, then add the eggs one at a time
Beat until light and fluffy, scraping down the bowl as needed.
4. Add the dry ingredients, buttermilk, vanilla, and pineapple
Add the dry ingredients in two increments. Mix on low just until everything is combined.
5. Pour the batter into the prepared bundt pan
Spread it evenly before baking.
6. Bake until the pineapple cake is golden and set
Let it rest in the pan briefly before inverting onto a serving plate.
7. Whisk together the glaze ingredients until smooth
Add the confectioners’ sugar gradually until the glaze is pourable.
8. Pour the pineapple glaze over your cooled pineapple bundt cake
Allow the glaze to settle before slicing and serving.
PRO TIP: When I forget to grab buttermilk from the store, I just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for a few minutes. Works every time y’all!
Full Pineapple Pound Cake Recipe
Pineapple Pound Cake Recipe
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Equipment
Ingredients
For the Cake:
- 1 cup dried pineapple diced small
- 1/3 cup orange juice or rum optional
- 2 ¾ cups cake flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ½ cups unsalted butter room temperature
- 2 ½ cups granulated sugar
- 6 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 1 can (20 oz) crushed pineapple drained well, juice reserved
For the Glaze:
- 1 tablespoon unsalted butter melted
- 3 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1 ½ cups confectioners’ sugar
Instructions
- In a shallow cup or dish, soak the dried pineapple in either the orange juice or the rum for 2 hours. Drain the pineapple. Set aside.
- Preheat oven to 325F. Set rack to middle position. Prepare a 12-cup Bundt pan with nonstick baking spray.
- In a medium bowl, whisk together flour, salt, and baking soda.
- In the bowl of your stand mixer, add butter and sugar and mix for 4 minutes on high speed until pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
- Reduce mixer to low speed and slowly add dry ingredients into batter in two increments. Do not over mix.
- Add in buttermilk, vanilla, crushed pineapple, and soaked pineapple, mix until just combined and turn off mixer.
- Pour batter into prepared pan and bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on wire rack for 10 minutes, then invert cake onto serving plate for at least an hour or until the cake is cool to the touch.
- For the glaze, combine butter, pineapple juice, vanilla, and salt in a medium bowl and whisk together. Slowly pour in confectioner’s sugar while whisking to create a light and buttery glaze. Pour over cooled cake and let sit for 10-15 minutes to set. Slice and enjoy!
Notes
How to Store
- Room Temp: Keep your pineapple pound cake covered in an airtight container on the counter for up to 3 days. If your kitchen runs warm, refrigerate it instead.
- Fridge: Store covered in the fridge for up to 1 week. You can keep it whole or slice it up first if you know you will be snackin on it all week!
- Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Recipe Tips
- Soak the dried pineapple long enough. Give it the full 2 hours so it softens properly and picks up all that flavor from the juice or rum.
- Drain the crushed pineapple well. Too much extra liquid can throw off the texture and make your glazed pineapple cake too wet.
- Don’t overmix the batter. Once the dry ingredients go in, mix just until combined so your cake stays tender. I know I always say this, but it’s really important in any pound cake recipe.
- Cool the cake completely before glazing. If the cake is still warm, the glaze will melt right into it instead of sitting on top.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Yep, but you will need to chop it and drain off the excess juice first. Too much liquid can throw off the batter.
The first thing to check is your baking soda. If it’s old or inactive, it won’t lift the batter. To test it, stir a little into vinegar or lemon juice. If it doesn’t fizz right away, toss it and grab a fresh box.
Bundt pans have a lot of grooves, so you need to grease every nook real well. Use plenty of baking spray and flour, or my homemade cake release. It’s foolproof, boos!
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I made some butter yesterday and reserved the buttermilk. Hoping the cake will turn out good. Keeping my fingers crossed bakers!
How’d it turn out!?