Pineapple pound cake is rich and buttery with a sweet pineapple flavor. It’s the perfect cake for your next gathering.
The sweet tropical flavor of pineapple pound cake is totally satisfying. It’s made from scratch in just over an hour.
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When winter turns to spring, I begin to dream about beaches filled with palm trees.
Okay, who am I kidding? I dream about tropical escapes all year round!
When I can’t get away, a treat made with pineapple or coconut is a great way to enjoy a culinary vacation from the comfort of my own home.
Pineapple pound cake is dense, moist and tender.
Each bite has a sweet tropical flavor, and it’s topped with a sweet pineapple glaze that will have you dreaming of crashing waves and colorful sunsets.
Pineapple bundt cake makes a beautiful presentation, so it’s ideal for serving guests.
It’s delightful as is but you can certainly pair it with whipped cream, fresh fruit, or a scoop of ice cream!
Easy Pineapple Pound Cake With Canned Pineapple
Canned pineapple makes this bundt cake moist and delicious. And since it’s a pantry staple, you can make this cake on a whim without running to the store!
This recipe calls for crushed pineapple. You can substitute tidbits, chucks or slices simply by running them through a food processor for a few minutes.
Have a fresh pineapple you’d like to use? No problem.
Cut the pineapple and run about half of it through a food processor. This should yield about 2.5 cups of crushed pineapple which is equivalent to 20 ounces of crushed pineapple.
Allow it to drain in a colander over a bowl for several minutes to reserve the juice needed for making the glaze.
More Pineapple Recipes You’ll Love:
- Soft Pineapple Cookies
- Pineapple Snack Cake
- Instant Pot Pineapple Jam
- Ninja Creami Pineapple Sorbet
- Pineapple Bread
How to Make Pineapple Pound Cake With Glaze
It’s really easy to make this pineapple bundt cake. It has a moist and dense texture like a traditional pound cake, but with a tropical flair!
Ingredients You’ll Need:
For the Cake:
- Unsalted Butter
- Vegetable Shortening
- Granulated Sugar
- Eggs
- Vanilla Extract
- Sour Cream
- Crushed Pineapple
- All-purpose Flour
- Baking Powder
- Salt
For the Glaze:
- Powdered Sugar
- Pineapple Juice
How to Make It:
(Full printable recipe is available below)
Prepare the equipment. First, you’ll preheat the oven to 325F and grease a bundt pan baking spray.
Cream butter and sugar. Next, you’ll use a stand mixer (or a large mixing bowl and a hand mixer) to beat the butter and shortening together.
Add the sugar and mix to combine, creaming until fluffy.
Add the eggs one at a time, followed by the vanilla extract and sour cream.
Mix in the drained pineapple and stir to combine well.
Combine the dry ingredients. Next, you’ll whisk together flour, baking powder, and salt in a medium to large bowl.
With the mixer on low speed, gradually add flour mixture to the wet ingredients, mixing just until incorporated, scraping down the sides of the bowl as needed.
The batter will be fairly thick at this point.
Bake the cake. Then, you’ll pour batter to prepared bundt pan.
Bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool in the pan for about 10 minutes, then gently run a thin knife around the edges of the pan to loosen the cake if needed. Invert the pan onto a serving plate or wire rack and cool completely.
Glaze the cake. Last, you’ll whisk together powdered sugar and pineapple juice to make a glaze. Pour or brush glaze over cake, and allow to harden to a satiny finish before slicing and serving.
Notes and Adaptations:
- This cake is delicious on its own, or you can pair it with fresh fruit and whipped cream if you’d like.
- Feel free to add chopped nuts or shredded coconut to the cake batter if you’d like to add to the tropical flair.
- If you want to try a different glaze flavor, use lemon juice instead of pineapple juice.
- Leftovers can be stored, covered, at room temperature for approximately 3 days.
Recommended Equipment:
Pineapple Pound Cake
This pineapple pound cake is a crowd-pleasing dessert with the perfect amount of pineapple!
Ingredients
- For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 1/2 cups granulated sugar
- 4 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream, at room temperature
- 20-oz can crushed pineapple, drained and juices reserved
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- For the Glaze:
- 1 cup powdered sugar
- 2-4 TBSP reserved pineapple juice
Instructions
- Preheat oven to 325F. Grease a bundt pan well by spraying with baking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, combine butter and shortening, mixing together. Next add sugar. Beat together on medium speed until well-combined.
- Add eggs, one at a time, mixing well after each addition, scraping down the sides of the bowl as needed.
- Add vanilla extract and sour cream, mixing to combine.
- Ad drained pineapple to the batter and mix just to incorporate.
- In a separate small mixing bowl, whisk together flour, baking powder, and salt.
- With the mixer on low speed, gradually add flour mixture to the wet ingredients, mixing just until incorporated, scraping down the sides of the bowl as needed.
- Transfer batter to prepared bundt pan. Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for about 10 minutes, then gently run a thin knife around the edges of the pan to loosen the cake if needed.
- Invert the pan onto a serving plate. Let cake cool completely.
- Prepare glaze by whisking together powdered sugar with 2 TBSP pineapple juice. If mixture is still too thick, add more pineapple juice, a tablespoon at a time, until desired consistency is reached.
- Pour or brush glaze over cake, and allow to harden to a satiny finish before slicing and serving.
Notes
- This cake is delicious on its own, or you can pair it with fresh fruit and whipped cream if you'd like.
- Feel free to add chopped nuts or shredded coconut to the cake batter if you'd like to add to the tropical flair.
- If you want to try a differnt glaze flavor, use lemon juice instead of pineapple juice.
- Leftovers can be stored, covered, at room temperature for approximately 3 days.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 459Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 135mgCarbohydrates: 65gFiber: 1gSugar: 46gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Pound Cake Recipes You’ll Love:
- Chocolate Sour Cream Pound Cake
- Peach Sour Cream Pound Cake
- Cream Cheese Pound Cake Loaf
- Chocolate Cream Cheese Pound Cake
- Strawberry Crunch Pound Cake
- Easy Sweet Potato Pound Cake
- Decadent Peanut Butter Pound Cake
Be sure to pin this recipe to your desserts board on Pinterest!
delicious. i made one with walnuts and the second one with schreded coconut and sprinkled coconut on the top to baked.
next time ill bake for a half hour and then put the coconut on top and continue to bake untill done.
Thank you for sharing your tweaks, Franki! Sounds delicious! 🙂