This moist Pineapple Pound Cake is rich, buttery, and infused with sweet pineapple flavor in every bite. Finished with a luscious pineapple glaze, it’s the perfect dessert for family gatherings, holidays, or anytime you crave a tropical twist on a classic pound cake.

Pineapple Pound Cake

If you’re looking for a dessert that combines the rich texture of a traditional pound cake with the bright, tropical flavor of pineapple, this Pineapple Pound Cake is the perfect choice. The crushed pineapple keeps the cake incredibly moist while adding natural sweetness and a refreshing fruit flavor. Topped with a simple pineapple glaze, this cake is elegant enough for special occasions yet easy enough to make for a weekend treat.

Why You’ll Love This Recipe

Moist and tender crumb
Rich buttery flavor
Packed with real pineapple
Easy-to-make pineapple glaze
Perfect for holidays, potlucks, and family gatherings
Stays fresh for several days

Recipe Information

Prep Time: 20 minutes
Bake Time: 75–85 minutes
Total Time: About 1 hour 45 minutes
Servings: 12–14 slices

Ingredients

For the Cake

1 cup unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup crushed pineapple, drained
½ cup pineapple juice
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)

For the Pineapple Glaze

1½ cups powdered sugar
3–4 tablespoons pineapple juice
½ teaspoon vanilla extract

Optional Garnishes

Pineapple tidbits
Toasted coconut flakes
Chopped pecans
Maraschino cherries

Equipment Needed

10-inch Bundt pan or tube pan
Mixing bowls
Electric mixer
Rubber spatula
Cooling rack
Whisk

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all crevices to prevent sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together:

Butter
Shortening

Mix until smooth and creamy.

Gradually add the sugar and continue beating for 4–5 minutes until light and fluffy.

This step creates the tender texture that makes pound cake so special.

Step 3: Add the Eggs

Add the eggs one at a time.

Beat well after each addition.

Scrape down the sides of the bowl as needed to ensure everything mixes evenly.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

Flour
Baking powder
Salt

Set aside.

Step 5: Mix the Batter

In a small bowl combine:

Pineapple juice
Vanilla extract
Coconut extract (if using)

Add the dry ingredients to the butter mixture alternately with the pineapple juice mixture.

Begin and end with the flour mixture.

Mix on low speed just until combined.

Do not overmix.

Step 6: Fold in the Pineapple

Gently fold the drained crushed pineapple into the batter using a spatula.

Mix until evenly distributed.

Step 7: Fill the Pan

Pour the batter into the prepared pan.

Spread evenly and gently tap the pan on the counter to release any trapped air bubbles.

Step 8: Bake the Cake

Place the pan in the preheated oven.

Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

If the top begins browning too quickly, loosely cover with aluminum foil during the final 20 minutes.

Step 9: Cool the Cake

Remove from the oven and allow the cake to cool in the pan for 15 minutes.

Carefully invert onto a wire rack and let cool completely.

Step 10: Prepare the Glaze

In a medium bowl, whisk together:

Powdered sugar
Pineapple juice
Vanilla extract

Mix until smooth and pourable.

Add more pineapple juice if needed to reach your desired consistency.

Step 11: Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top.

Allow the glaze to set for about 15 minutes before slicing.

Step 12: Garnish and Serve

For an extra-special presentation, top with:

Toasted coconut
Pineapple pieces
Chopped pecans
Maraschino cherries

Slice and serve.

Baking Tips

Drain the Pineapple Well

Too much liquid can make the cake dense or affect the baking time.

Use Room-Temperature Ingredients

Butter, eggs, and juice blend more evenly into the batter.

Don’t Overmix

Overmixing develops gluten and can make the cake tough instead of tender.

Measure Flour Correctly

Spoon flour into measuring cups and level it off rather than scooping directly from the bag.

Variations

Pineapple Coconut Pound Cake

Add 1 cup sweetened shredded coconut to the batter.

Pineapple Pecan Pound Cake

Fold in 1 cup chopped toasted pecans.

Pineapple Cream Cheese Pound Cake

Replace the shortening with 8 ounces softened cream cheese for a richer texture.

Tropical Pineapple Rum Cake

Add 2 tablespoons dark rum to the glaze for a tropical flavor.

Storage Instructions

Room Temperature

Store covered for up to 4 days.

Refrigerator

Store in an airtight container for up to 1 week.

Freezer

Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use canned pineapple?

Yes. Canned crushed pineapple works perfectly. Just drain it well before using.

Can I use fresh pineapple?

Absolutely. Finely chop fresh pineapple and lightly drain excess juice.

Why is my pound cake dry?

Overbaking or adding too much flour are the most common causes.

Can I make this cake ahead of time?

Yes. In fact, the flavor often improves after a day as the pineapple flavor develops throughout the cake.

Final Thoughts

This Pineapple Pound Cake combines classic Southern pound cake richness with the bright sweetness of pineapple for a dessert that’s both comforting and refreshing. Moist, buttery, and topped with a sweet pineapple glaze, it’s a crowd-pleasing recipe that’s perfect for any occasion. One slice is never enough.