Pineapple pound cake is a moist, buttery, and flavorful dessert that brings a tropical twist to a classic recipe. Made with real crushed pineapple, this cake is soft, rich, and perfectly sweet—ideal for any occasion. Whether you enjoy it as a snack, breakfast treat, or dessert, this easy recipe will become a favorite in your kitchen.
In this post, I’ll show you how to make the best pineapple pound cake, including pro tips for a soft texture, a simple pineapple glaze, and delicious variations to try.
Why You’ll Love This Pineapple Pound Cake
Moist and buttery with a tender crumb
Made with real pineapple for a fresh, fruity flavor
No artificial flavors—just simple, wholesome ingredients
Easy to make with step-by-step instructions
Ingredients You’ll Need
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240g) crushed pineapple, drained
For the Pineapple Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp pineapple juice
- ½ tsp vanilla extract
Step-by-Step Instructions to Make Pineapple Pound Cake
Step 1: Prepare the Batter
- Preheat your oven to 325°F (163°C) and grease a bundt pan or loaf pan.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until combined.
Step 2: Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Step 3: Fold in Pineapple & Bake
- Gently fold in the drained crushed pineapple, ensuring even distribution.
- Pour the batter into the greased pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Make the Glaze & Serve
- In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla extract.
- Drizzle the glaze over the completely cooled cake.
- Slice and serve!
Pro Tips for the Best Pineapple Pound Cake
Use room temperature ingredients for a smoother batter.
Drain the pineapple well to avoid excess moisture in the cake.
Do not overmix the batter—this keeps the cake soft and tender.
Let the cake cool completely before adding the glaze to prevent it from melting.
Variations and Serving Suggestions
Coconut-Pineapple Pound Cake – Add ½ cup shredded coconut to the batter for a tropical twist.
Pineapple Upside-Down Pound Cake – Add pineapple slices and a sprinkle of brown sugar to the bottom of the pan before baking.
Lighter Version – Substitute Greek yogurt for sour cream to reduce fat.
Pair It With – Serve with whipped cream, fresh pineapple chunks, or a scoop of vanilla ice cream for extra indulgence!
How to Store Pineapple Pound Cake
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Keeps fresh for 5–7 days in a covered container.
- Freezing Instructions: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
More Delicious Recipes to Try
How to Make Perfect Angel Food Cake – A light and fluffy classic!
Soft and Chewy Peanut Butter Chocolate Chip Cookies – A must-try for cookie lovers.
How to Make the Perfect Chocolate Chiffon Cake – A rich and airy dessert.
Final Thoughts
This Easy Pineapple Pound Cake is a simple, tropical-inspired dessert that’s guaranteed to impress! With its buttery texture, real pineapple flavor, and sweet glaze, it’s the perfect treat for any occasion.
Try it today and let me know how it turns out! Have any questions or tips? Leave a comment below!