Why You’ll Love This Recipe
- Ultra-moist texture thanks to crushed pineapple
- Perfect balance of butter, sweetness, and tropical flavor
- Simple ingredients and easy-to-follow steps
- Great for Bundt or tube pans
- Freezes beautifully for make-ahead desserts
Ingredients Overview
Note: Exact measurements are listed in the recipe card at the end.
- Unsalted butter and vegetable oil for richness and moisture
- Granulated sugar for classic pound cake sweetness
- Eggs for structure
- All-purpose flour, baking powder, and salt
- Crushed pineapple for flavor and moisture
- Sour cream or buttermilk for tenderness
- Vanilla and optional pineapple extract for extra aroma
How to Make Pineapple Pound Cake
The batter starts by creaming butter, oil, and sugar until light and fluffy. Eggs are added one at a time, followed by alternating additions of dry ingredients and the pineapple mixture. This method keeps the cake tender and evenly mixed.
The cake is baked low and slow to ensure a golden crust and a fully cooked center.
Pineapple Glaze
A simple glaze made with powdered sugar and pineapple juice adds sweetness and enhances the tropical flavor. Drizzle it generously over the cooled cake for a beautiful finish.
Baking Tips
- Use room-temperature eggs for a smoother batter.
- Do not over-drain the pineapple — a little juice adds moisture.
- Bake at 325°F to prevent the cake from browning too quickly.
- Let the cake cool slightly before removing it from the pan.
- Glaze only after the cake has completely cooled.
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