There’s something so joyful about baking with pineapple, and this Pineapple Pound Cake is the ultimate celebration of that sweet, tropical flavor. Whether you’re reminiscing about a summer picnic or simply craving a moist, buttery slice of something homemade, this cake delivers every single time. Pineapple Pound Cake is fruity, rich, and old-fashioned in all the best ways.

Before we dive into the buttery goodness, I just want to say thank you for being here. I never take it for granted when someone chooses to spend their time baking one of my recipes. Your trust means the world. If you’d like this recipe delivered straight to your inbox (plus some bonus goodies I only share via email), make sure to subscribe below!

What is Pineapple Pound Cake?

Pound cakes are known for their dense, velvety texture—traditionally made with a pound each of butter, sugar, eggs, and flour. This version brings the tropical twist: crushed pineapple folded into the batter for a moist, fruity finish that’s anything but boring!! Some recipes use pineapple juice, but I like to go all in with the crushed fruit for maximum flavor and texture.

Why You’ll Love This Pineapple Pound Cake

Moist and tender thanks to the juicy crushed pineapple.
No frosting needed! Just a simple glaze or even plain – it shines on its own.
Keeps well – even better the next day (if it lasts that long).
Perfect for any season, from summer BBQs to cozy winter brunches.
A total crowd-pleaser that feels nostalgic and new all at once.

What Does Pineapple Pound Cake Taste Like?

Ohhh… this cake is dreamy. The buttery richness of classic pound cake is balanced beautifully by the brightness of pineapple. You get a subtle tang from the fruit, just enough sweetness, and a golden, slightly caramelized crust that’s chef’s kiss. And don’t even get me started on the smell when it’s baking – absolutely intoxicating.

Benefits of Making This Recipe

One bowl (okay, maybe two) but very low effort!
No fancy techniques or equipment required.
Freezer-friendly and make-ahead approved.
Great as a hostess gift, potluck dessert, or afternoon treat.

Ingredients for Pineapple Pound Cake

Here’s everything you’ll need to bring this beauty to life:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup crushed pineapple (with juice!)
1 tsp vanilla extract
Optional: 1/2 tsp almond extract for extra flavor
Optional glaze: 1 cup powdered sugar + 2-3 tbsp pineapple juice or milk

Tools You’ll Need

Hand mixer or stand mixer
Mixing bowls
Measuring cups and spoons
10-inch bundt pan or loaf pans
Spatula
Cooling rack

Ingredient Additions & Substitutions

Almond extract: A little goes a long way, but it complements pineapple beautifully.
Coconut flakes: Stir 1/2 cup into the batter for a piña colada vibe.
Nuts: Chopped pecans or walnuts for added crunch.
Pineapple chunks: Swap crushed for tidbits if you want more texture.
Gluten-free flour: Use a 1:1 blend to make this gluten-free friendly.

How to Make Pineapple Pound Cake

This cake comes together with minimal fuss. Let’s break it down step by step:

Preheat your oven to 325°F (163°C). Grease and flour your bundt or loaf pan generously.
Cream the butter and sugar together until light and fluffy (about 3-5 minutes).
Add eggs, one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the butter mixture in batches, alternating with the crushed pineapple and its juice.
Stir in the vanilla extract (and almond if using).
Pour batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick comes out clean. Don’t overbake!
Let it cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Optional: Drizzle with glaze once fully cooled.

What to Serve with Pineapple Pound Cake

This cake is absolutely delightful on its own, but here are some ideas to dress it up:

A dollop of whipped cream or vanilla ice cream
A spoonful of pineapple preserves or macerated berries
Toasted coconut flakes for texture
A light dusting of powdered sugar for that bakery look

Tips for the Perfect Pound Cake

Room temperature ingredients = smooth batter and even baking.
Don’t skip the creaming step – this incorporates air and creates structure.
Make sure your crushed pineapple includes the juice – it adds moisture!
If your cake is browning too quickly, tent it with foil during the last 15 minutes.

Storage Instructions

Room temperature: Store in an airtight container for up to 4 days.
Fridge: Wrap tightly and keep for up to 7 days.
Freezer: Slice and wrap individually in plastic wrap and foil; freeze for up to 2 months.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

You can, but make sure it’s finely chopped or blended and includes juice. Canned is easier and more consistent, which is why I recommend it.

Can I make this gluten-free?

Yes! Just use a 1:1 gluten-free baking flour blend and check that your baking powder is gluten-free.

Does this cake need a glaze?

Not at all – it’s delicious plain. But a simple glaze does add a pretty shine and extra sweetness.

Can I make this in advance?

Absolutely! It actually tastes even better the next day once the flavors have had time to mingle.

Conclusion

If you’re looking for a cake that’s simple to make, rich with old-school flavor, and just the right amount of tropical, this Pineapple Pound Cake is for you. Whether you’re baking for a special occasion or just because, this one’s bound to become a favorite in your kitchen. I promised you versatile, and here’s proof!

Nutritional Information (Per Slice – Approximate)

Calories: 410
Total Fat: 18g
Saturated Fat: 11g
Carbohydrates: 58g
Sugar: 38g
Protein: 4g
Fiber: 1g
Sodium: 180mg