When we think of the perfect dessert that combines tropical sweetness with classic comfort, pineapple pound cake immediately comes to mind. This delightful twist on traditional pound cake transforms an already beloved dessert into something truly spectacular with juicy pineapple chunks and that signature tangy-sweet flavor we all crave.
We’ve perfected this recipe to deliver the dense, buttery texture that makes pound cake so irresistible, while the pineapple adds incredible moisture and a burst of tropical sunshine in every bite. The natural acidity of pineapple also creates the most tender crumb you’ll ever experience in a pound cake.
Whether you’re hosting a summer gathering or simply want to bring a taste of the tropics to your kitchen, this pineapple pound cake delivers impressive results with surprisingly simple ingredients. We guarantee this will become your go-to recipe when you want to create something special that looks and tastes like it came from a high-end bakery.
Ingredients
Gathering the right ingredients is crucial for achieving the perfect balance of tropical sweetness and rich buttery flavor. We’ve organized everything you need into two simple categories to streamline your baking process.
For the Cake
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained (reserve ¼ cup juice)
- ½ cup diced fresh pineapple chunks
- 2 tablespoons cornstarch
For the Pineapple Glaze
- 1½ cups powdered sugar, sifted
- ¼ cup reserved pineapple juice
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons finely diced fresh pineapple for garnish
Equipment Needed
Before we begin creating our tropical masterpiece, let’s gather the essential tools that will help us achieve bakery-quality results. We’ve organized these items based on their importance and functionality to streamline our baking process.
Large mixing bowls serve as our primary workspace for combining ingredients without mess or spillage. We recommend having at least two bowls to separate our dry and wet ingredients effectively.
Measuring cups and spoons ensure precision in our recipe execution. Accurate measurements make the difference between a perfectly balanced pineapple pound cake and one that falls short of expectations.
An electric mixer becomes our best friend when creaming butter and sugar to the proper consistency. Both stand mixers and handheld mixers work excellently for this task, though stand mixers offer more convenience for extended mixing periods.
Rubber spatulas allow us to fold in our pineapple pieces gently while scraping every bit of batter from the bowl sides. This tool prevents overmixing while ensuring complete ingredient incorporation.
Our cake pan choice significantly impacts the final presentation. A standard 10 to 12 cup bundt pan works perfectly for this recipe, though we must remember to grease and flour it thoroughly to prevent sticking.
A cooling rack provides proper air circulation around our finished cake, preventing soggy bottoms while allowing even cooling before we apply our pineapple glaze.
Whisks serve dual purposes in our recipe preparation. We use them for combining dry ingredients smoothly and ensuring our glaze reaches the perfect consistency without lumps.
An oven thermometer guarantees temperature accuracy, which proves crucial for pound cake success. Many home ovens run hot or cold, making this tool invaluable for consistent results.
Finally, a sifter or fine mesh whisk helps us combine our flour, baking powder, and salt evenly, eliminating any potential lumps that could affect our cake’s texture.
Instructions
Follow these step-by-step instructions to create your tropical pineapple pound cake with a golden glaze that brings bakery-quality results to your home kitchen.
Prep
Grease and flour your bundt pan by coating the interior with butter and dusting with flour. Tap out excess flour to ensure smooth cake release later.
Gather all ingredients including butter, granulated sugar, eggs, all-purpose flour, baking powder, salt, whole milk, vanilla extract, crushed pineapple, fresh diced pineapple, and cornstarch for the cake.
Set your oven to 325°F and position the rack in the center for even heat distribution.
Drain the crushed pineapple thoroughly and reserve the juice for our glaze. Pat the pineapple dry with paper towels to prevent excess moisture in the batter.
Make the Cake Batter
Beat the butter in your large mixing bowl using an electric mixer until light and fluffy, approximately 3-4 minutes on medium speed.
Add granulated sugar gradually while continuing to beat the mixture until well combined and creamy, about 2 minutes more.
Incorporate eggs one at a time, beating well after each addition to ensure proper emulsification. Mix in vanilla extract until evenly distributed.
Whisk together dry ingredients including flour, baking powder, and salt in a separate bowl to eliminate lumps.
Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Start with one-third of the flour mixture, then half the milk, another third of flour, remaining milk, and final flour portion.
Toss drained pineapple with cornstarch to coat lightly, which prevents the fruit from sinking during baking.
Fold in the pineapple gently using a rubber spatula, being careful not to overmix the batter.
Bake the Cake
Pour the batter into your prepared bundt pan, spreading it evenly with a spatula.
Bake for 45 minutes uncovered, then cover with aluminum foil to prevent over-browning.
Continue baking for another 45 minutes or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
Test for doneness by gently pressing the center of the cake; it should spring back when fully baked.
Prepare the Glaze
Sift powdered sugar into a medium mixing bowl to eliminate any lumps.
Add melted butter and vanilla extract to the powdered sugar, whisking until smooth.
Pour in reserved pineapple juice gradually while whisking continuously until you achieve a thick yet pourable consistency.
Adjust the texture by adding more pineapple juice for thinner glaze or more powdered sugar for thicker consistency.
Assemble and Finish
Cool the cake in the pan for exactly one hour to prevent breaking while maintaining structural integrity.
Remove the cake by inverting the pan onto a cooling rack and tapping gently. Allow it to cool completely before glazing.
Drizzle the glaze over the cooled cake, allowing it to flow naturally down the sides and into the center.
Garnish with diced fresh pineapple just before serving to add texture and visual appeal.
Let the glaze set for 15-20 minutes before slicing to ensure clean cuts and optimal presentation.
Directions for Serving
Serving our pineapple pound cake requires careful attention to temperature and presentation timing. We recommend allowing the cake to reach room temperature before serving to ensure optimal flavor development and texture. This typically takes 30 to 45 minutes after removing from refrigeration.
Slicing Techniques
Sharp serrated knives work best for clean cuts through the dense pound cake structure. We slice portions approximately 1 inch thick to showcase the cake’s tender crumb and pineapple pieces. Clean the blade between cuts to maintain neat presentation and prevent glaze from dragging across slice surfaces.
Plating and Presentation
Place each slice on individual dessert plates with the glazed side facing up. We position fresh pineapple garnish alongside each portion to enhance visual appeal and reinforce the tropical flavor profile. A light dusting of powdered sugar around the plate edges creates an elegant finishing touch.
Accompaniment Options
Whipped cream provides a classic pairing that balances the cake’s rich sweetness. We serve it either dolloped on top or alongside each slice for individual preference. Fresh pineapple slices offer additional tropical flavor and textural contrast to the dense cake structure.
Vanilla ice cream creates another excellent serving option particularly during warm weather months. The cold temperature contrast enhances the cake’s buttery warmth while complementing the pineapple flavors. We recommend using premium vanilla varieties to match the cake’s bakery quality standards.
Storage Between Servings
Cover remaining cake portions with plastic wrap or store under a cake dome to maintain moisture levels. Room temperature storage works well for same day consumption while refrigeration extends freshness up to 5 days. We bring refrigerated portions back to room temperature before serving for best flavor development.
Storage Instructions
We need to store our pineapple pound cake properly to maintain its moist texture and tropical flavor. Our cake storage options depend on how long we plan to keep it and our personal preferences.
Room Temperature Storage
Our pineapple pound cake stays fresh at room temperature for 2 to 4 days when stored in an airtight container. We recommend this method for cakes we plan to serve within a few days since the flavors remain most vibrant at room temperature.
Refrigerated Storage
For extended freshness we can refrigerate our cake in an airtight container for up to 7 days. This method works particularly well during warmer months when room temperature storage might compromise the cake’s quality. We should bring refrigerated portions back to room temperature before serving for optimal flavor and texture.
Freezer Storage
Our pineapple pound cake freezes beautifully for up to 3 months. We wrap the cake first in plastic wrap or Press N Seal then cover it with aluminum foil before placing it in an airtight container or zip-top bag. For best results we freeze the cake without the glaze and apply fresh glaze before serving.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | 2-4 days | Airtight container |
| Refrigerator | Up to 7 days | Airtight container |
| Freezer | Up to 3 months | Wrapped + airtight container |
Special Considerations
When our cake includes whipped cream toppings we must refrigerate it shortly after serving to prevent spoilage. We can thaw frozen portions at room temperature or overnight in the refrigerator depending on our timeline. The cake maintains its dense buttery texture and tropical pineapple flavor when stored using these methods.
Make-Ahead Tips
Planning ahead transforms our pineapple pound cake preparation into a stress-free experience. We recommend baking this tropical dessert 3 to 4 days before your planned serving date for optimal flavor development.
Storage Timeline and Benefits
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Room Temperature | 2-4 days | Peak flavor development |
| Refrigerated | Up to 7 days | Extended freshness |
| Frozen (unglazed) | Up to 3 months | Long-term storage |
The flavors actually improve overnight as the pineapple juice continues to moisten the crumb throughout the cake. We store our finished cake in an airtight container at room temperature for the first few days to maintain that perfect tender texture.
Advance Preparation Strategy
Baking the cake without glaze gives us maximum flexibility for make-ahead preparation. We wrap the completely cooled cake tightly in plastic wrap followed by aluminum foil before freezing. This double wrapping method prevents freezer burn and preserves the cake’s tropical essence.
Glaze Application Timing
Fresh glaze delivers the best visual appeal and flavor impact. We prepare the pineapple glaze on the day of serving rather than storing the cake pre-glazed. The powdered sugar mixture stays vibrant and maintains its glossy finish when applied to a room temperature cake just before presentation.
Refrigerated Storage Considerations
Refrigerated portions benefit from a 30-minute room temperature rest before serving. This brief warming period allows the butter to soften slightly and restores the cake’s signature moist crumb. We find that cold cake lacks the full tropical flavor profile that makes this dessert so appealing.
Conclusion
We’ve shared everything you need to create this bakery-quality pineapple pound cake that brings tropical sunshine to your kitchen. The combination of moist cake tender crumb and bright pineapple flavors makes this dessert perfect for any occasion.
This recipe delivers consistent results when you follow our detailed instructions and storage tips. Whether you’re serving it fresh or making it ahead the flavors only improve with time.
We’re confident this pineapple pound cake will become your go-to dessert for impressing guests or treating your family to something special. The tropical twist on classic pound cake creates a memorable dessert that’s both comforting and exciting.
Frequently Asked Questions
How long does it take to bake a pineapple pound cake?
The pineapple pound cake requires a total baking time of 90 minutes in the oven. This extended baking time ensures the dense, buttery texture is properly set while allowing the pineapple chunks to integrate perfectly without sinking to the bottom of the cake.
What ingredients do I need for the pineapple glaze?
For the pineapple glaze, you’ll need powdered sugar, reserved pineapple juice from the canned pineapple, melted butter, vanilla extract, a pinch of salt, and finely diced fresh pineapple for garnish. The glaze adds extra tropical flavor and visual appeal to the finished cake.
How should I store leftover pineapple pound cake?
Store the cake at room temperature for 2-4 days in an airtight container for best flavor, or refrigerate for up to 7 days. For longer storage, freeze the unglazed cake for up to 3 months. Always bring refrigerated portions to room temperature before serving for optimal texture.
Can I make pineapple pound cake ahead of time?
Yes, you can bake the cake 3-4 days in advance, which actually enhances flavor development. Store the unglazed cake properly and apply the glaze on the day of serving for best appearance and taste. Allow 30 minutes to reach room temperature before serving if refrigerated.
What equipment do I need to make this cake?
Essential equipment includes mixing bowls, measuring cups, an electric mixer, rubber spatulas, a bundt pan, cooling rack, whisks, oven thermometer, and a sifter. These tools help achieve bakery-quality results with proper mixing, baking, and presentation of your pineapple pound cake.
How do I prevent pineapple chunks from sinking in the cake?
Toss the drained pineapple chunks with cornstarch before folding them into the batter. This coating helps the pineapple pieces stay suspended throughout the cake during baking, ensuring even distribution and preventing them from settling at the bottom.
What’s the best way to serve pineapple pound cake?
Allow the cake to reach room temperature for optimal flavor and texture. Use a sharp serrated knife for clean cuts, plate with the glazed side up, and garnish with fresh pineapple and a light dusting of powdered sugar. Serve with whipped cream or vanilla ice cream.
