When I tell you this Pineapple Pound Cake is the bomb DOT com, I mean it y’all! It’s got chunks of dried and crushed pineapple, so it’s full of pineapple flavor. One bite of this pineapple pound cake and you’ll feel like you’ve been whisked away to a tropical paradise, all while stayin’ cozy in your own kitchen. Super easy to make, and dense in that good, stick-to-your-ribs kinda way!
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Us Southern gals sure do love our pound cakes, and this old fashioned pineapple pound cake is right up there with the best of ’em! The crushed pineapple keeps it super moist and dense, yet fluffy and light at the same time – just how we like it. And let me tell ya about that glaze… It’s a silky smooth pineapple-flavored treat from above. You can have the cake without the glaze of course, but to me, it’s what ties everything together. A total keeper, boos!
The Lowdown On This Pineapple Pound Cake Recipe
Cuisine Inspiration: Southern with a capital S!
Primary Cooking Method: Baking
Dietary Info: Contains dairy and eggs, but it can be made gluten-free
Key Flavor: Sweet and tropical pineapple
Skill Level: As easy as ABC!
- Perfect for Any Time of Day: Pineapple pound cake is just the thing for when you want something a bit indulgent but not over the top. It ain’t too sweet, so you can enjoy it for a mid-morning snack, or dessert after supper.
- Pineapple Explosion: This cake’s got chunks of dried pineapple inside, and the glaze is packed with pineapple flavor too! If you love pineapple, this one’s definitely for you.
- Simple Ingredients, Easy to Make: Aside from the dried and crushed pineapple, you prolly have everything you need right in your kitchen. Only good ol’ basics, baby!
- Great for Gatherings: This pineapple pound cake recipe makes a good-sized cake. Everyone at the summer picnic gets a piece, and there’s usually some left to take home too.
Ingredients to make Pineapple Pound Cake
For the Cake
- Dried Pineapple: Adds sweet, chewy bites throughout the cake.
- Orange Juice or Rum: For soaking the dried pineapple. Use rum if you want a bit of an extra kick, or OJ for a non-alcoholic option.
- Cake Flour: Gives the cake a fine, tender crumb. All-purpose flour can be used in a pinch, but cake flour is best for that classic pound cake texture.
- Kosher Salt: Enhances the flavors. If you don’t have kosher salt, regular table salt works too, just use a little less.
- Baking Soda: Helps the cake rise properly. Ain’t nothin’ worse than a flat pound cake, so don’t skip this!
- Unsalted Butter: This cake is buttery, so you definitely need a good chunk of it. Make sure it’s at room temperature for the best mixing.
- Granulated Sugar: Sweetens the cake just right. No fancy sugars needed, just good ol’ granulated sugar.
- Large Eggs: Bind everything together and add richness. They should be at room temperature too.
- Buttermilk: Keeps the cake moist and adds a slight tang. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk.
- Vanilla Extract: Adds that lovely vanilla flavor. Pure vanilla extract is best, but you can use imitation if that’s what you have.
- Crushed Pineapple: The heart of this pineapple pound cake recipe! Pour it through a strainer over a bowl and reserve the juice for the glaze. You could use fresh pineapple, but canned crushed pineapple is the most convenient way to get all the pineapple goodness into the cake.
For the Glaze
- Unsalted Butter: It makes the glaze nice and smooth, and adds that extra buttery goodness.
- Reserved Pineapple Juice: From the canned crushed pineapple, gives the glaze a lovely pineapple flavor. Don’t let that juice go to waste, it’s liquid gold for the glaze!
- Vanilla Extract: Just a touch makes the glaze taste even better.
- Kosher Salt: A pinch to balance the sweetness. It keeps the glaze from being too sugary.
- Confectioners’ Sugar: Makes the glaze smooth and sweet.
How to make Pineapple Pound Cake
Step 1: Soak the dried pineapple
- Soak the dried pineapple in either the orange juice or rum in a shallow cup or dish for a few hours.
- Drain the pineapple. Set aside.
Step 2: mix the cake batter
- Add flour, salt, and baking soda to a medium bowl.
- Whisk until fully incorporated.
- Add butter and sugar to the bowl of your stand mixer and mix on high speed until pale yellow and fluffy.
- 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 the 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.
Step 3: bake the cake
- Pour batter into the prepared pan.
- Bake until a toothpick inserted in the center of the cake comes out clean.
Step 4: whisk the glaze and pour it over the cake
- Combine butter, pineapple juice, vanilla, and salt in a medium bowl and whisk together.
- Slowly pour in confectioner’s sugar while whisking.
- Keep whisking until you get a light and buttery glaze.
- Pour glaze over the cooled cake and let it sit until set. Slice and enjoy!
Tips for making the best old fashioned pineapple pound cake
- Don’t Overmix The Batter: I know I always say this, but it’s key boos! Once you add the dry ingredients, mix just until combined. Nobody wants a chewy pound cake!
- Cool That Cake Fully: Make sure your cake is completely cool before pouring on the glaze. If the cake’s still warm, the glaze will just melt right into it instead of sittin’ pretty on top.
- Drain That Crushed Pineapple Well: Too much juice can make your pineapple bundt cake soggy, so press out as much liquid as you can with a strainer. You don’t have to leave the pineapple completely dry, but you must remove the excess liquid.
- Soak Your Pineapple Long Enough: Give the dried pineapple a good soak in the orange juice or rum, don’t rush it. This not only plumps up the pineapple but also infuses it with extra flavor.
Popular substitutions & additions
- Dried Apricots: If you can’t find dried pineapple, dried apricots work as a good substitute. Soak ’em up in some OJ or rum, and they plump right up.
- Top with Extra Pineapple: One of my cousins is a die-hard pineapple lover, so sometimes I like to top the cake with some extra pineapple chunks after baking. Plus it makes the glazed pineapple cake look extra pretty!
- Coconut Flakes: Mix some shredded coconut into the batter or sprinkle it on top of the glaze. Pineapple and coconut will always be BFF’s, they taste real good together!
- Cream Cheese Frosting: If you want something richer, make a cream cheese frosting instead of the glaze. Just beat together 8 ounces of softened cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and a teaspoon of vanilla extract until smooth, and spread it on the cooled cake.
What to serve with glazed pineapple cake
- This old fashioned pineapple pound cake with a tall glass of classic sweet tea or sweet peach tea? Yes, please!
- For a full Southern meal, enjoy this cake for dessert after a hearty plate of fried chicken, collard greens, and mac and cheese. It’s the ultimate finishing touch!
- If you wanna add some creaminess to your plate, try serving the cake with a scoop of ice cream on top. Vanilla, banana pudding, or raspberry would be perfect. Oh and a dollop of whipped cream on the side wouldn’t be a bad idea either!
How to store Pineapple Pound Cake
Storing it is real simple boos! Once the cake is completely cooled, you can store it in an airtight container inside the fridge. You can actually store the whole cake or cut it into individual pieces – that’s what I do when I know I’m gonna be snackin’ all day long!
How long will Pineapple Pound Cake last in the fridge?
In the fridge, your glazed pineapple cake will stay fresh for about 5-7 days. Yup, that’s a week’s worth of pineapple goodness!
Can I freeze pineapple bundt cake?
You can definitely freeze this cake! Wrap the whole cake or individual slices tightly in plastic wrap, then again in aluminum foil, and place ’em in a freezer-safe bag. It’ll stay fresh in the freezer for up to 3 months.
Frequently asked questions
No worries boo! You can make a quick substitute by measuring out all-purpose flour, then removing 2 tablespoons per cup and replacing them with cornstarch. Sift it together a couple of times to mix well, and there you go!
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s done. The top should also be golden brown and firm to the touch.
You sure can! Just follow the instructions on the box, and mix in the crushed pineapple, soaked dried pineapple, and vanilla extract.
Whether you’re enjoyin’ it for breakfast, dessert, or just a lil’ snack, this Pineapple Pound Cake is gonna hit the spot! The texture’s just right – rich, moist, and tender, exactly how a pound cake oughta be. And the flavors? Pineapple all the way, baby! Once you try it, you’ll see why it’s a Southern favorite through and through.
More of my best Pineapple cake recipes
- Pineapple Coconut Cake Recipe
- Pineapple Rum Cake Recipe
- Pineapple Upside Down Cake Recipe
- Pineapple Cake (Lighter And Full Fat Version)
- Pig Pickin’ Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Pineapple Pound Cake
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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
- Don’t Overmix The Batter: I know I always say this, but it’s key boos! Once you add the dry ingredients, mix just until combined. Nobody wants a chewy pound cake!
- Cool The Cake Fully: Make sure your cake is completely cool before pouring on the glaze. If the cake’s still warm, the glaze will just melt right into it instead of sittin’ pretty on top.
- Drain That Crushed Pineapple Well: Too much juice can make your pineapple bundt cake soggy, so press out as much liquid as you can with a strainer. You don’t have to leave the pineapple completely dry, but you must remove the excess liquid.
- Soak Your Pineapple Long Enough: Give the dried pineapple a good soak in the orange juice or rum, don’t rush it. This not only plumps up the pineapple but also infuses it with extra flavor.
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Is there a substitute for buttermilk? Currently abroad where buttermilk rarely sold in stores.
I like to use sour cream but thin it out with milk.
You can sub buttermilk with 1 cup whole milk plus one tablespoon of lemon juice or vinegar stir, let it sit for a least 15 min.
Absolutely you can.
Just joined. Cooking, baking favorite past time. Look forward to other recipes.
Thank you!
i made this cake and it is delicious! Thank you for this awesome recipe.
Yay!! So happy to hear that! Thank you for making my recipe.
Can i get the measurments in metrics..thanks
Hi Venessa, Thanks for reaching out! I totally understand the need for metric measurements, but as a Southern baker, I stick to the US measurement system. I don’t typically measure by weight, so I wouldn’t want to give you an incorrect conversion. I appreciate your understanding and hope you still enjoy the recipes!
Im thinking of making this for a meeting. Im curious if you can use pineapple juice to soak the dried pineapples? Does the orange juice give it an orange flavor? If i was making it for me, i would use the rum. Thanks!
You can use pineapple juice instead here.
Excellent recipies! Thank you sharing your gifts and talents with the world. May God continue to bless and keep you.
God bless you and thank you!
Jocelyn, thank you for all the delicious recipes you provide. I loved this cake it was extremely moist and rose beautifully. On my part I didn’t select the best dried pineapple. I have to look for a better one when I bake this again. Many blessings to you and your family.
Best,
Chicago Southside Too
You’re so sweet! Thank you for making them!
I actually have a question about the sour cream that’s mentioned in the with the instructions of making the cake, but it’s not mentioned in the ingredients .Buttermilk is mentioned instead. Could you clarify that please? Thank You.
Sorry about that. I changed my mind on the sour cream and went with buttermilk instead. Fixed the recipe 🙂