Pineapple pound cake with pineapple glaze is a tropical twist on a classic dessert. This cake retains the dense, moist texture that pound cake aficionados love, with the addition of tropical pineapple to bring a refreshing and bright flavor.
The incorporation of both crushed pineapple into the cake batter and a sweet, tangy pineapple glaze poured over the top sets this cake apart from traditional recipes. The tropical flavor puts this pound cake over the top.
Pound Cakes are a favorite around here and this Pineapple Cake does not disappoint. It’s so moist and flavorful.
You can tell this Pineapple Pound Cake Recipe is a good one because I barely had time to take photos before the entire cake was gone!
Who created the first pound cake?
We Southerners think that we created the traditional pound cake. However, it was first created in Europe. The name originates from its traditional recipe: a pound of each of its four main ingredients – flour, butter, eggs, and sugar.
This formula made it simple to recall and scalable for any quantity. By the 18th century, it had become a staple in England, and its popularity soon spread. Cookbooks from this period often feature a pound cake recipe as a fundamental example of British baking.
Ingredients At A Glance (Complete Printable Recipe Card Down Below)
- white granulated sugar – adds just the right amount of sweetness.
- salted butter at room temperature – cold butter doesn’t cream properly so make sure the butter is at room temperature (takes about 30 minutes to one hour)
- large, room temperature eggs – make sure eggs are at room temperature because they rise easier and mix in better.
- all-purpose flour – suitable for all baked goods.
- pure vanilla extract – enhances the flavor of other ingredients and adds a hint of vanilla flavoring.
- crushed canned pineapple – save the juice for the glaze!
Note: You’ll notice that there is no baking powder or baking soda in this cake. Most pound cakes use eggs to leaven the batter.
For The Glaze, you’ll need:
- reserved pineapple juice from the can of pineapple used in the cake
- powdered sugar
- melted butter – you can use unsalted butter or regular salted butter for the glaze
Kitchen Tools Needed
- Large Mixing Bowl: At least two, for dry ingredients and wet ingredients.
- Measuring Cups and Spoons: For precise ingredient portions.
- Electric Mixer: Either a stand mixer or a handheld to cream butter and sugar.
- Rubber Spatula: Fold in the pineapple and scrape the batter.
- Cake Pan: Standard bundt pan, greased and floured.
- Cooling Rack: Where the cake will cool before glazing.
- Whisk: To ensure a smooth glaze consistency.
- Ingredients at Room Temperature: Ensure that ingredients like butter and eggs are at room temperature.
- Preheat Oven: Set it to 325°F (163°C) ahead of mixing ingredients.
Preparation Steps For Baking the Perfect Pineapple Pound Cake
Achieving a flawless pound cake is not that hard at all. I use my trusty tube pan for this recipe but you can also use a bundt pan to make a pineapple bundt cake.
Prepare the tube pan by spraying generously with a nonstick cooking spray with flour. I use Baker’s Joy. Or you can grease and flour the pan.
Mixing the Batter
For the batter, in the bowl of a stand mixer, cream together butter and sugar on medium speed until the mixture is light and fluffy. This process should not be rushed as it incorporates air into the batter, which is crucial for a tender crumb.
The eggs are added two at a time, ensuring each is fully integrated before adding the next.
Scrape down the sides of the bowl as needed.
Baking Temperature and Time
The oven should be preheated to 325°F (165°C). Pour batter into a greased and floured 10-inch tube or bundt pan. The batter needs to bake for about 75- 90 minutes. The lower temperature allows the cake to bake evenly without overbrowning.
If the cake does start to get too brown before it’s done, tent the tube pan with aluminum foil.
Testing for Doneness
To test for doneness, insert a toothpick or a cake tester near the center of the cake. It should come out clean or with a few dry crumbs attached.
You can also look for the cake to pull away slightly from the sides of the pan, indicating it is fully baked. Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Creating The Pineapple Glaze
A delicious pineapple glaze can transform a simple pound cake into a tropical delight. It achieves the perfect balance of ingredients and texture for a glaze that compliments the cake.
Combine three Tablespoons of pineapple juice and melted butter in a medium mixing bowl. Gradually whisk in the powdered sugar until the mixture is smooth and free of lumps.
Glaze Consistency and Application
The consistency of the glaze should be thick yet pourable. To test, dip a spoon into the glaze; it should coat the back of the spoon and drip slowly.
If the glaze is too thick, add pineapple juice by the teaspoon until the desired consistency is achieved. If too thin, incorporate more powdered sugar in small increments.
To apply, drizzle the glaze over the top of the warm pineapple pound cake. Allow it to cascade down the sides and set for about 20 minutes before serving. the glaze will not look this thick once it sets.
Serve Pineapple Pound Cake With Pineapple Glaze at room temperature. For individual servings, place a slice on a dessert plate, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
The rich glaze and moist cake pairs well with a hot cup of coffee or tea.
This easy recipe is perfect to make for special occasions or Sunday dinners.
Storage and Freshness
To maintain the quality and flavor, proper storage methods are essential.
Storing the Pound Cake
Pineapple pound cake should be stored at room temperature. It’s best kept in an airtight container or under a cake dome to preserve moistness and prevent it from drying out.
For short-term storage, you can expect the cake to maintain its freshness for up to three days. Avoid direct sunlight and areas of excessive heat or humidity.
How To Freeze A Pineapple Pound Cake
For longer storage, freezing the pound cake is an effective option. To freeze the cake:
- Allow it to cool completely after baking.
- Wrap the cake tightly in plastic wrap or aluminum foil.
- Place the wrapped cake in a heavy-duty freezer bag or an airtight container.
Be sure to label the container with the date to keep track of storage time. The cake will maintain optimal quality for up to three months when frozen.
When ready to enjoy, thaw the cake in the refrigerator overnight before bringing it to room temperature to serve. This gentle thawing method helps to preserve the cake’s texture and flavor integrity.
Frequently Asked Questions About Pineapple Pound Cake
Can I use fresh pineapple?
Yes, one can use fresh fruit, chopped into very small pieces. Ensure it’s well-drained to avoid excess moisture.
How do I store the Pineapple Pound Cake?
The cake should be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour to make the cake gluten-free.
If you don’t like glaze, you can leave the glaze off and it’s still a perfectly delicious pound cake.
You’ll Also Love These Pound Cake Recipes
- 3 Cups white granulated sugar
- 1-1/2 cups salted butter, room temperature
- 1/2 cup buttermilk
- 6 eggs
- 3 cups all-purpose flour
- 1 Tablespoon Vanilla Extract
- 1 (8 oz.) can crushed pineapple, drained and reserve juice for the glaze
- 3-4 Tablespoons Reserved Pineapple juice (from can of crushed pineapple)
- 1-1/2 cups powdered sugar
- 2 Tablespoons butter, melted
- Preheat oven to 325º F. Spray a 10" tube pan with cooking spray.
- Cream sugar and butter on medium speed just until pale yellow and fluffy, about 3 minutes.
- Add eggs, two at a time, beating well after each addition.
- With the mixer on low speed, add flour and buttermilk alternately, beginning and ending with flour. Add the vanilla extract. Stir in the pineapple by hand. Spoon into prepared tube pan and bake for 1 hour and 15 minutes or until golden brown and when a pick inserted near the center comes out clean.
- Place the tube pan on a wire rack and cool for 20 minutes. Remove the cake from the pan and place on the serving plate.
- To make the glaze, whisk together the pineapple juice and melted butter. Whisk in the powdered sugar until smooth. If the glaze is too thin, add more powdered sugar. If it's too thick, add more pineapple juice until you have a thick, but pourable glaze. Pour the glaze on the cake while still warm. Let the glaze set for a little while before serving.
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Amount Per Serving Calories 541Total Fat 27gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 135mgSodium 246mgCarbohydrates 72gFiber 1gSugar 53gProtein 5g