This Pineapple Pound Cake is a true showstopper. Sweet pineapple flavor is folded into both the cake and the glaze, producing a rich, dense loaf that’s surprisingly simple to make. Baked in a Bundt pan for an easy, elegant presentation, it’s a perfect dessert any time of year.
Each slice has just the right amount of pineapple — balanced and never overpowering. If you love tropical flavors, this cake will hit the spot.
This is a classic pound cake with a pineapple twist. If you enjoy old-fashioned desserts, you might also like the rich, creamy Butterscotch Cinnamon Pie.
Why You’ll Love This Cake
A traditional pound cake updated with pineapple for a bright, tropical flavor.
Made from scratch – This cake is easy to mix together with common pantry ingredients. Measure, blend, and bake.
Tropical flavor – Crushed pineapple adds a pleasant, fruity note that works for everyday treats or holiday gatherings.
Crispy outer crust – Butter creates a slightly crisp, golden edge that contrasts the tender interior.
Moist interior – The mix of butter and oil keeps the crumb moist and rich.
Make ahead and freezer friendly – Pound cakes often taste even better the day after baking. This one also freezes well for longer storage.
What You’ll Need to Make It
Below is a quick overview of the main ingredients; follow the recipe card for exact quantities and step-by-step directions.
Crushed pineapple – Use canned pineapple in its own juice and drain as instructed.
Oil and butter – A combination of both gives buttery flavor, a crisp crust, and a moist crumb.
Eggs – Multiple eggs contribute to the dense, traditional pound cake texture.
Vanilla bean paste – Adds depth and little flecks of vanilla. Vanilla extract is a fine substitute.
Flour and baking powder – Use all-purpose flour and a little baking powder to help the cake rise evenly.
How to Make It
Refer to the recipe card below for detailed measurements and timing.
(1) In a large bowl, cream the butter, sugar, and eggs until light and smooth.
(2) Add oil, milk, about ½ cup of the reserved pineapple juice, and vanilla; mix until combined.
(3) Add flour and baking powder and mix until evenly combined.
(4) Fold in the drained crushed pineapple.
(5) Pour the batter into a Bundt pan prepared with nonstick spray that contains flour.
(6) Bake at 325°F for about 40–50 minutes, or until a toothpick inserted in the center comes out clean.
(7) Cool in the pan on a wire rack for 20–30 minutes, then invert the cake onto the rack and let it cool completely.
(8) Whisk the glaze from powdered sugar and reserved pineapple juice and drizzle over the fully cooled cake.
Recipe Tips
Top tips to get the best results:
(1) Pre-measure ingredients before you begin for a smooth, organized process.
(2) To separate juice from the pineapple, strain the entire can into a bowl. Reserve 4 tablespoons of juice for the glaze and set the rest aside for the batter; keep the pulp for the cake.
(3) Use room-temperature butter so it blends to a creamy texture.
(4) Bring eggs to room temperature before mixing to help the batter come together smoothly; the warm-water method (10–15 minutes in warm tap water) works if you’re short on time.
(5) When measuring flour, spoon it into the measuring cup and level with a knife for accuracy.
(6) The glaze should be the consistency of honey — add juice a tablespoon at a time until it flows smoothly.
Frequently Asked Questions
No. Baking soda and baking powder behave differently and are not directly interchangeable in this recipe.
No, most modern all-purpose flours are ready to use without sifting.
Store it in an airtight container at room temperature for 3–4 days. The cake often tastes moister the next day.
This recipe is written for a Bundt pan. Tube pans vary, and some two-piece tube pans may leak with heavy batters. A single-piece nonstick Bundt pan is recommended.
More Cakes to Try
-
Easy Pumpkin Spice Cake
-
The Best Blueberry Pound Cake
-
Triple Layer Chocolate Cake
-
Easy White Forest Cake
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If you try this recipe, please leave a comment — I’d love to hear how it turned out.
Recipe
Pineapple Pound Cake
Equipment
- large mixing bowl
- electric mixer
- measuring cups and spoons
- Bundt pan
Ingredients
For the cake
- 14 ounces crushed pineapple in its own juice, juice strained and divided
- 1½ cups (3 sticks) butter, softened to room temperature
- 2 cups sugar
- 6 large eggs, room temperature
- ½ cup oil (canola or neutral oil)
- ¼ cup whole milk (or buttermilk)
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
For the glaze
- 2 cups confectioners’ (powdered) sugar
- 2–4 tablespoons reserved pineapple juice, to achieve desired consistency
Instructions
Cake instructions
- Place a strainer over a bowl and pour the entire can of crushed pineapple into the strainer. Collect the juice in the bowl beneath. Measure 4 tablespoons of juice into a small bowl, refrigerate it for the glaze, and set aside the remaining juice for the batter (you should have about ½ cup). Leave the pineapple pulp in the strainer until ready to use.
- Preheat the oven to 325°F. Spray the Bundt pan with nonstick spray that contains flour.
- In a large mixing bowl using an electric mixer on medium speed, cream the butter and sugar. Add the eggs three at a time and beat until the mixture is light and creamy, about 3–5 minutes.
- Add the oil, milk, the reserved ½ cup pineapple juice, and vanilla bean paste. Mix just until combined, about 30 seconds.
- Add the flour one cup at a time with the baking powder, mixing until smooth and scraping down the sides of the bowl once or twice.
- Fold in 1 cup of the drained crushed pineapple.
- Pour the batter evenly into the prepared Bundt pan.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so check at 45 minutes and add time in 5-minute increments if needed. The cake should be golden brown and beginning to split on top. Avoid overbaking.
- Cool the cake in the pan on a wire rack for 20–30 minutes. Gently invert the pan to release the cake and let it cool completely (this may take a couple of hours).
- Once fully cooled, transfer the cake to a platter and drizzle with glaze, or glaze it the next day for even more moisture and flavor.
Glaze instructions
- Whisk 2 cups confectioners’ sugar with 2 tablespoons of the reserved pineapple juice. Add additional juice, a little at a time, until the glaze reaches a honey-like consistency that will drizzle smoothly over the cake.
Notes
This cake is often moister and more flavorful the day after baking, so consider making it ahead. Pre-measure ingredients before starting for an easier process. Let the butter soften at room temperature for about an hour. When measuring flour, spoon it into the cup and level with a knife. Adjust the glaze by adding pineapple juice one tablespoon at a time until you reach the desired texture.
How to quickly get eggs to room temperature
If you need eggs at room temperature quickly, place uncracked eggs in a bowl and cover with warm (not hot) tap water for 10–15 minutes. This raises their temperature without cooking them.
Nutrition
| Carbohydrates: 83 g
| Protein: 7 g
| Fat: 35 g
Nutritional information is provided as a courtesy and may vary based on brands and portion sizes. This information is not a substitute for professional nutrition advice.