Moist Pineapple Pound Cake with a Sweet Pineapple Glaze
This pineapple pound cake is the kind of old-fashioned, no-fuss dessert that stays moist for days. Crushed pineapple in every bite and a quick pineapple glaze make it a standout without any fussy technique.
The batter comes together with just a whisk and a bowl, no mixer required. It fills the kitchen with the warm, buttery scent of baking cake and tropical fruit, and it’s exactly right for a weekend treat or a bake sale centerpiece.
Why This Cake Stays in the Rotation
The crushed pineapple does all the heavy lifting for moisture. The crumb turns out tender and almost custardy, with little bursts of fruit throughout.
I’ve made this cake more times than I can count, and it never fails. The top cracks right down the middle like a good pound cake should, and the glaze adds a bright, tangy finish that keeps you coming back for another slice.
Ingredients
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1 tsp baking powder: check the date; fresh leavening gives the best lift
- ½ tsp salt: fine sea salt or table salt
- ½ cup (1 stick) unsalted butter, melted and cooled slightly: keeps the cake rich without creaming
- 1 cup granulated sugar: sweetens and helps with the golden crust
- 2 large eggs: at room temperature for smooth mixing
- 1 tsp vanilla extract: use a good quality pure vanilla
- 1 (20-ounce) can crushed pineapple, well drained, juice reserved: save the juice for the glaze
- 1 cup powdered sugar: for the glaze
- 2 to 3 tbsp reserved pineapple juice: used to thin the glaze
Variations / Substitutions
- Brown sugar: swap the white sugar for an equal amount of packed light brown sugar for a deeper, molasses-like note.
- Gluten-free: use a 1:1 all-purpose gluten-free flour blend; the cake stays moist and slices cleanly.
- No vanilla: try almond extract in half the amount for a marzipan-like twist.
- Tropical add-ins: gently fold in ½ cup sweetened shredded coconut along with the pineapple.
- Dairy-free: replace the butter with a vegan butter stick; the flavor is slightly less rich but still good.
For a citrusy change of pace, try Lemon Blueberry Pound Cake.
How to Make Pineapple Pound Cake
Step 1: Whisk the Wet Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper so the ends hang over the sides. In a large bowl, whisk together the melted ½ cup butter and 1 cup sugar until the mixture looks smooth and glossy. Crack the 2 eggs into the bowl, add the 1 teaspoon vanilla, and whisk until everything is evenly combined and a shade lighter.
The mixture will be thin and slightly foamy at this stage. That’s exactly what you want; the flour and pineapple will thicken it right up.
Step 2: Fold in the Dry Ingredients and Pineapple
Add the 2 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt directly into the wet mixture. Use a rubber spatula to fold gently, scraping the bottom of the bowl, just until you no longer see white streaks of flour. A few small lumps are fine.
Next, fold in the well-drained crushed pineapple, working gently so you don’t crush the fruit into a paste. The batter will become thick and heavy, with soft yellow pineapple pieces scattered throughout.
Step 3: Bake the Loaf
Scrape the batter into your prepared loaf pan and smooth the top with the spatula. Slide the pan into the preheated oven and bake for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it, not wet batter.
About halfway through baking, you’ll see the cake rise and a crack form along the top, and the edges will pull just slightly away from the pan. If the top is browning too quickly, tent it loosely with aluminum foil after 40 minutes. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment handles and transfer it to a wire rack to cool completely before glazing.
Step 4: Glaze and Slice
While the cake finishes cooling, whisk together the 1 cup powdered sugar and 2 tablespoons of the reserved pineapple juice until smooth. Add another splash of juice, a teaspoon at a time, until the glaze is thick but pourable and falls slowly from the whisk.
Set the fully cooled cake on a plate and drizzle the glaze over the top, letting it drip down the sides in thick ribbons. Slice the cake and serve while the glaze is still slightly glossy. It will set to a soft, shiny finish after about 20 minutes.
Tips for the Best Pineapple Pound Cake
- Drain the pineapple well: even after draining in a sieve, give the crushed pineapple a gentle press with the back of a spoon to remove as much liquid as you can. Extra juice in the batter makes the cake gummy instead of tender.
- Room temperature eggs matter: cold eggs can make the melted butter seize up and create a lumpy batter. Pull the eggs out of the fridge about 30 minutes before you start.
- Glaze consistency is key: add the pineapple juice slowly. A glaze that is too thin will run right off the loaf and soak into the plate. You want it to cling to the cake and hold its shape.
- Wrap it tight: this cake stays moist for days, but only if you store it wrapped in plastic or under a cake dome. Air is the enemy of that tender crumb.
Bake times by pan:
| Pan Type | Bake Time at 350°F |
|---|---|
| 9×5-inch metal loaf pan | 55–65 minutes |
| 8×4-inch metal loaf pan | 60–70 minutes |
| 10-cup bundt pan | 50–60 minutes |
Storing Leftover Pineapple Pound Cake
- Refrigerate: keep the cake wrapped airtight on the counter for up to 2 days. For longer storage, refrigerate for up to 5 days; the glaze will soften slightly.
- Freeze: wrap the unglazed cake tightly in plastic and freeze for up to 3 months. Thaw overnight at room temperature, then glaze before serving.
What to Serve With Pineapple Pound Cake
A thick slice is wonderful on its own, but a dollop of lightly sweetened whipped cream turns it into a more dressed-up dessert. For a bright contrast, serve with fresh strawberries or raspberries; their tartness cuts through the sweet glaze beautifully. A scoop of vanilla ice cream alongside a slightly warm slice is never a bad idea either.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but you’ll need to finely chop the fresh fruit and cook it briefly with a tablespoon of sugar to soften it and drive off excess juice. Drain well and let it cool before folding it in.
Why did my cake sink in the middle?
It was likely underbaked or the oven door was opened too early. Check for doneness with a toothpick at the 55-minute mark and try to keep the door closed for at least the first 40 minutes.
Can I make this recipe dairy-free?
Swap the butter for a good-quality vegan butter stick. The texture stays close to the original, though the buttery flavor is a little more subtle.
Can I use this batter for cupcakes?
Yes, divide it among a lined muffin tin, filling each cup about two-thirds full. Bake at 350°F for 20 to 24 minutes, until a toothpick comes out clean. The glaze amount should be enough for a batch of 12.
Pineapple Pound Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. Whisk melted butter and sugar until smooth, then whisk in eggs and vanilla.
- Fold in flour, baking powder, and salt until no dry streaks remain. Gently fold in drained crushed pineapple.
- Scrape batter into pan, smooth the top, and bake 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar with 2 tbsp reserved pineapple juice, adding more juice until glaze is thick but pourable. Drizzle over completely cooled cake and slice.
