Pineapple Pound Cake That Tastes Like a Vacation and Slices Like a Dream

Imagine a cake that makes your kitchen smell like a tropical bakery and feels like a cheat code for impressing guests. That’s this Pineapple Pound Cake. It’s rich, buttery, and shamelessly moist—without drowning in syrup or pretending to be healthy.

This is the kind of recipe that makes people ask for seconds and then the recipe. If your dessert game needs a win you can bake on autopilot, you just found it.

Why This Recipe Works

This cake nails the trifecta: butter, sugar, and acidity. The butter provides a dense, velvety crumb; the sugar caramelizes to give structure and color; and the pineapple brings the tang and moisture that pound cakes usually lack.

We use both crushed pineapple and pineapple juice.

The fruit gives texture and pockets of brightness, while the juice acts like a natural tenderizer. A touch of sour cream adds extra fat and acidity, making the crumb ultra-soft without collapsing.

Finally, a low-and-slow bake in a Bundt pan ensures even heat, minimal cracking, and a gorgeous crust. The glaze?

It’s not just for shine—it locks in moisture and amplifies the tropical vibe.

What You’ll Need (Ingredients)

• Unsalted butter – 1 cup (2 sticks), softened
• Granulated sugar – 1 3/4 cups
• Large eggs – 4, room temperature
• All-purpose flour – 2 1/2 cups
• Baking powder – 1 1/2 teaspoons
• Fine sea salt – 1/2 teaspoon
• Sour cream – 1/2 cup, room temperature
• Pure vanilla extract – 2 teaspoons
• Almond extract – 1/2 teaspoon (optional but excellent)
• Crushed pineapple – 1 cup, well-drained (from a 20-oz can; reserve juice)
• Pineapple juice – 1/3 cup (use reserved juice)
• Neutral oil – 2 tablespoons (keeps it tender)
• For the glaze:
• Powdered sugar – 1 1/2 cups
• Pineapple juice – 3–4 tablespoons
• Vanilla extract – 1/2 teaspoon
• Pinch of salt

The Method – Instructions

1. Preheat and prep: Heat oven to 325°F (165°C). Generously grease and flour a 10–12 cup Bundt pan. Tap out excess flour.

   No, cooking spray alone is not enough—use both for insurance.

2. Drain that pineapple: Put crushed pineapple in a fine sieve and press with a spoon to remove extra liquid. Reserve the juice. You want moist, not soggy.
3. Whisk the dry stuff: In a bowl, whisk flour, baking powder, and salt.

   Set aside like a responsible adult.

4. Cream butter and sugar: In a stand mixer, beat butter and sugar on medium-high for 3–4 minutes until pale and fluffy. This traps air and builds structure. Don’t skimp.
5. Add eggs: Beat in eggs one at a time, scraping the bowl after each.

   If it looks slightly curdled, keep going—it’ll smooth out.

6. Flavor base: Mix in vanilla and almond extract. Add the sour cream and oil, blending just until combined.
7. Combine wet and dry: Add half the dry ingredients, then the pineapple juice, then the remaining dry ingredients. Mix on low until just combined.

   Overmixing = tough cake.

8. Fold in pineapple: Gently fold in the drained crushed pineapple with a spatula so you don’t deflate the batter.
9. Load the pan: Spoon batter evenly into the pan and smooth the top. Tap the pan on the counter twice to pop big air bubbles.
10. Bake: Bake 55–70 minutes, until a skewer comes out mostly clean (a few moist crumbs are fine). The top should be golden and springy.
11. Cool properly: Let it rest in the pan for 15 minutes, then invert onto a rack.

    If it hesitates, gently tap; don’t panic.

12. Glaze: Whisk powdered sugar, pineapple juice, vanilla, and salt until pourable but thick. Drizzle over the warm (not hot) cake so it clings and sets glossy.
13. Set and slice: Let the glaze firm up 30–45 minutes. Slice with a serrated knife for clean edges because crumbs are sneaky.

Preservation Guide

• Room temp: Keep covered in a cake dome or wrap slices tightly for up to 3 days.

  The flavor actually improves on day two—like magic but with butter.

• Fridge: Store tightly wrapped for up to 6 days. Bring to room temp before serving for best texture.
• Freezer: Wrap whole cake or slices in plastic + foil. Freeze up to 2 months.

  Thaw overnight in the fridge, then let sit at room temp 45 minutes before serving.

• Refresh: For bakery-fresh vibes, warm slices in a 300°F oven for 6–8 minutes.

Benefits of This Recipe

• Foolproof texture: The combo of sour cream, oil, and pineapple juice gives a plush crumb that doesn’t dry out.
• Crowd-pleaser: It’s familiar like grandma’s pound cake with a tropical twist that feels modern.
• Flexible: Works in a loaf pan or Bundt, with or without glaze, and plays nice with whipped cream or ice cream. FYI, toasted coconut is a power move.
• Make-ahead friendly: Flavor deepens over time, so it’s perfect for parties and potlucks.

What Not to Do

• Don’t skip draining the pineapple. Extra liquid = gummy cake. Squeeze it a bit if needed.
• Don’t overmix the batter. Once the flour goes in, mix gently to avoid a tough crumb.
• Don’t bake at 350°F “to go faster.” You’ll get a browned exterior and underbaked middle.

  Patience pays.

• Don’t glaze a hot cake. It will melt off like a bad decision.
• Don’t use cold ingredients. Room temp butter, eggs, and sour cream = smooth batter and even rise.

Different Ways to Make This

• Coconut-Pineapple Pound Cake: Swap 1/2 cup of flour for toasted coconut flakes and add 1/2 teaspoon coconut extract. Drizzle with coconut milk glaze.
• Pineapple Rum Version: Replace half the pineapple juice with dark rum. Add 1 tablespoon rum to the glaze.

  Adults will smile; kids will not be invited, IMO.

• Upside-Down Bundt: Sprinkle 1/2 cup brown sugar and 3 tablespoons melted butter in the pan, then arrange pineapple tidbits. Pour batter on top for a hybrid masterpiece.
• Lemon-Lime Lift: Add 1 tablespoon lemon zest and 1 teaspoon lime zest to the batter for a citrusy punch.
• Loaf Pan Option: Divide between two 8.5×4.5-inch loaf pans and bake 45–55 minutes.
• Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1 extra tablespoon pineapple juice if batter feels thick.

FAQ

Can I use fresh pineapple instead of canned?

Yes, but chop it very finely and drain it well.

Fresh pineapple can be juicier and more fibrous, so pulse it in a food processor and press out excess juice to mimic crushed canned texture.

My cake stuck to the Bundt pan. What happened?

Probably under-greasing or forgetting to flour. Use softened butter or baking spray with flour, then dust with flour and tap out the extra.

Also, let it cool 15 minutes before unmolding—too hot or too cold both cause sticking.

How do I know it’s done without drying it out?

Look for golden edges pulling slightly from the pan and a skewer with a few moist crumbs. If the top browns too fast, tent with foil for the last 10–15 minutes.

Can I reduce the sugar?

You can drop 1/4 cup without wrecking the structure. More than that and you’ll lose moisture and browning.

Consider a lighter glaze instead if sweetness is the concern.

What’s the best way to serve it?

Plain is great, but it shines with a dollop of whipped cream, a handful of toasted coconut, or a quick pineapple compote. For brunch, try it slightly warm with Greek yogurt.

Is almond extract necessary?

No, but it makes the pineapple pop and gives bakery-level depth. If you skip it, add an extra 1/2 teaspoon vanilla.

Can I make cupcakes from this batter?

Yes.

Fill liners two-thirds full and bake at 325°F for 22–26 minutes. Start checking at 20 minutes. Glaze lightly so they don’t get soggy.

The Bottom Line

This Pineapple Pound Cake delivers a luxurious crumb, bright flavor, and zero stress.

It’s the sweet spot between classic comfort and tropical flair, with a glaze that seals the deal. Bake it for brunch, birthdays, or random Tuesdays when you need a win. One slice in, and you’ll get why this becomes a house favorite fast.