Pineapple Pound Cake

This pineapple pound cake is so refreshing and delicious! The moist cake is paired with incredible fresh pineapple pieces and topped with a tasty pineapple glaze. It's just so yummy and easy to make, too! 

I love whipping up a loaf of thise easy pineapple pound cake when I'm looking for a sweet dessert that's a little unexpected. Similar to a pineapple upside-down cake, this pound cake is moist and denser than a traditional cake. This makes it the perfect option for serving alongside a scoop of vanilla ice cream!

Why I Love This Pineapple Pound Cake Recipe

• It's easy to make ahead. This pineapple cake is super convenient to make the night before you need it. It's even moister the next day!
• It's the perfect dessert to share. My wife and I love bringing a loaf of this pineapple pound cake as a hosting gift to dinner parties and gatherings. Our friends love it!
• It's a versatile treat. Not only is this pineapple cake a yummy dessert, but it's also delicious a delicious sweet treat to serve at brunch or an afternoon snack. Serve it alone with your favorite coffee and tea or alongside ice cream!

Ingredients

For the pineapple pound cake:

• Butter- room temperature, this helps the butter cream into the sugar easier.
• Vegetable Shortening- this helps make the pound cake dense.
• Sugar- white sugar brings sweetness to the cake.
• Vanilla extract- real vanilla extract, not imitation vanilla.
• Buttermilk- rich and creamier than regular milk, this adds a welcome richness to the cake.
• Flour- all purpose flour works perfectly in this recipe.
• Baking powder- helps the cake rise and become fluffy.
• Pineapple- canned, chopped, or crushed.

For the pineapple icing:

• Butter- salted or unsalted, room temperature.
• Powdered sugar- the base of the icing.
• Vanilla extract- a light vanilla flavor for the icing.
• Pineapple juice- reserved from the canned pineapple.

How to make pineapple pound cake

Step 1: Cream the butter and sugar

Preheat oven to 325°F and grease a bundt pan with butter. In a mixing bowl, beat the butter, shortening, and sugar until they are fluffy. 

Step 2: Add the eggs

To the mixing bowl, add the vanilla extract and eggs, one at a time. Beat the eggs well after each addition until they're combined with the butter-sugar mixture.

Step 3: Add the dry ingredients

Next, add the flour and baking powder to the batter, and gradually add buttermilk. Stir until the mixture just comes together and you have a dense batter.

Step 4: Add the pineapple

Drain the can of pineapple pieces into a cup. You'll use the juice in the icing later. Be sure the pineapple has been drained really well. Then, gently fold the pineapple into the batter. 

Step 5: Bake the cake

Spoon the mixture into the prepared pan. Bake the cake for 75-80 minutes or until a toothpick inserted into the cake comes out clean. 

Step 6: Cool the cake and Glaze

Cool the cake in the pan completely before trying to remove the cake. Once the cake has cooled, remove the cake and place it onto the serving plate.

Combine the glaze ingredients in a bowl and stir to combine. Spoon the glaze over the cake. Slice the cake before serving.

Expert Tips

• Don't over mix your batter. A batter that is over mixed with produce a dense and heavy cake. Only stir the batter until your ingredients are well combined.
• Be sure to fully drain your pineapple pieces before adding them to the batter. Canned pineapple has a lot of added juice, and the cake doesn't need added moisture.
• If you'd like to skip the glaze and dust your cake with powdered sugar, that's totally fine and will still be absolutely delicious.
• Make sure to let the cake cool completely before trying to remove it from the pan. A hot cake will stick to the pan and will rip or stick.

How to store leftover pineapple pound cake

At room temperature: Lightly wrap the pineapple cake with parchment paper and then a baking towel to keep it as moist as possible, and you can keep it on the kitchen counter for a day or two.

In the fridge: I recommend storing this pineapple pound cake in the fridge to keep the pineapple as fresh as possible. You can transfer your leftovers to an airtight container before placing them in the fridge for up to 3 days.

In the freezer: You can store leftover (or whole loaves of) pineapple pound cake in the freezer for up to 3 months. Wrap the cake tightly in plastic wrap before wrapping it again in tin foil or placing it in a freezer-safe bag and storing it in the freezer. Thaw it in the fridge before eating.

Pineapple Pound Cake Recipe FAQS

Can pineapple extract be used in this recipe?

The amount of canned pineapple in this dish ensures that every slice will have lots of delicious pineapple flavor. But if you'd like to enhance the flavor even more, you're welcome to use pineapple extract. Use about a teaspoon in this recipe for the best flavor.

What if I can't get the pineapple drained completely?

Try your best to remove all of the liquid from the pineapple, but if you can't get it all, that's okay. It should mix into the batter fine without any issues.

What can I add to this cake?

To add the wow factor to this cake, you can add shredded coconut, white chocolate chips, or chopped nuts if you desire!

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