PINEAPPLE POUND CAKE – recipesshubb

Pineapple Pound Cake – Moist, Sweet, and Tropical

Pineapple Pound Cake is a classic dessert that combines the rich, buttery texture of traditional pound cake with the bright, tropical flavor of pineapple. Perfect for brunch, afternoon tea, or as a dessert for special occasions, this cake is moist, tender, and full of sweet pineapple goodness. A simple glaze or dusting of powdered sugar elevates it to a show-stopping treat.

With a soft crumb and tropical aroma, this pineapple pound cake is a crowd-pleaser for both family gatherings and casual celebrations.

Ingredients

For the Cake

1 cup (225 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (120 ml) pineapple juice (from canned pineapple)
1 cup crushed pineapple, drained

Optional Glaze

½ cup (60 g) powdered sugar
1–2 tablespoons pineapple juice

Time and Temperature

Preparation Time: 20 minutes
Baking Time: 55–65 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour 40 minutes

Oven Temperature

175°C (350°F)

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang for easy removal.

Step 2: Cream Butter and Sugar

In a large bowl, cream together softened butter and granulated sugar until light and fluffy. This takes about 3–4 minutes with an electric mixer.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract for flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with pineapple juice, starting and ending with the flour mixture. Mix until just combined.

Fold in the drained crushed pineapple gently to maintain texture.

Step 5: Bake

Pour batter into prepared loaf pan and smooth the top. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool

Allow cake to cool in the pan for 10–15 minutes. Then remove from the pan using the parchment overhang and transfer to a wire rack to cool completely.

Step 7: Optional Glaze

Mix powdered sugar with pineapple juice until smooth. Drizzle over cooled cake for added sweetness and shine.

Serving Suggestions

Serve slices with fresh pineapple or whipped cream
Pair with a cup of tea or coffee for afternoon treats
Slice and serve with ice cream for dessert

Storage

Store at room temperature in an airtight container for 2–3 days
Refrigerate for up to 5 days
Can be wrapped tightly and frozen for up to 2 months

Tips for Perfect Pineapple Pound Cake

Use room temperature ingredients for better batter consistency
Drain pineapple well to prevent excess moisture
Do not overmix once flour is added to keep the cake tender
Let the cake cool completely before glazing to prevent the glaze from running

Variations

Coconut Pineapple Pound Cake: Add ½ cup shredded coconut to batter
Upside-Down Pineapple Pound Cake: Caramelize pineapple slices at the bottom of the pan before adding batter
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour

Why This Recipe Works

The combination of butter, sugar, and eggs creates a rich, tender crumb, while pineapple adds natural sweetness and moisture. Alternating dry and wet ingredients ensures even mixing without overworking the batter, which helps the cake rise beautifully.

Conclusion

Pineapple Pound Cake is a simple yet indulgent dessert that combines buttery richness with tropical sweetness. Moist, tender, and perfect for any occasion, it’s a dessert that will delight family and friends alike. With easy preparation and optional glaze, this pineapple pound cake is both versatile and irresistible.