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Pineapple Pound Cake
Caroline

Pineapple Pound Cake

This Pineapple Pound Cake is moist, buttery, and filled with tropical sweetness from crushed pineapple, topped with a tangy pineapple glaze. A perfect dessert for gatherings or afternoon tea.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup whole milk
  • 20 oz can crushed pineapple, drained (reserve juice)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice (from drained can)

Equipment

  • Bundt pan or 10-inch tube pan
  • large mixing bowl
  • Medium bowl for dry ingredients
  • whisk and spatula
  • measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour your pan.
  2. In a large mixing bowl, beat butter and sugar until light and fluffy (3–4 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. Whisk together flour, baking powder, and salt in a separate bowl.
  5. Gradually add dry ingredients to butter mixture, alternating with milk. Start and end with flour mixture.
  6. Fold in drained pineapple and vanilla extract until just combined. Avoid overmixing.
  7. Pour batter into prepared pan, smooth the top, and bake 60–70 minutes, until a toothpick comes out clean.
  8. Let cake cool in the pan 10 minutes, then transfer to a wire rack.
  9. Whisk powdered sugar and pineapple juice until smooth.
  10. Drizzle glaze over cooled cake. Allow to set for a few minutes before slicing.

Notes

Ensure pineapple is well-drained to prevent a soggy cake. Room temperature ingredients yield a smoother batter. Cake can be made a day ahead; the flavor improves as it rests. Use a serrated knife for clean slices.