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. Plus this baby is super moist and buttery. And that icing is a hit too.
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Ingredient Notes
- Dried Pineapple: Adds sweet, chewy bites throughout the cake.
- Orange Juice or Rum: For soaking the dried pineapple.
- Cake Flour: Make with AP flour and cornstarch and sift.
- Unsalted Butter: or salted but leave the salt out.
- Buttermilk: If you don’t any, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk.
- Crushed Pineapple: 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 convenient.
- 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!
- Confectioners’ Sugar: Store-bought or homemade
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.
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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!
Pineapple Pound Cake Recipe
This Pineapple Pound cake uses dried pineapple for texture, crushed pineapple for flavor and moisture, and a pineapple glaze. You can't get more pineapple flavor, even if you tried!
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Servings: 12 servings
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.
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.Nutrition
Calories: 660kcal | Carbohydrates: 99g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 297mg | Potassium: 174mg | Fiber: 2g | Sugar: 75g | Vitamin A: 928IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg
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Recipe Tips
- 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.
More Pineapple 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)!!
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Can you omit the dried pineapple
You can, but it does take away some of the texture of the cake and flavor.
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 🙂