The Best Pineapple Pound Cake Recipe

Name: Pineapple Pound Cake Recipe
Prep time: 10 min
Cook time: 75 min
Total time: 145 min
Yield: 12, 12 servings
Cuisine: American
Ingredients: 1 cup dried pineapple (diced small); 1/3 cup orange juice or rum (optional); 2 ¾ cups cake flour; 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 ½ cups unsalted butter (room temperature); 2 ½ cups granulated sugar; 6 large eggs (room temperature); 1 cup buttermilk (room temperature); 1 tablespoon vanilla extract; 1 can (20 oz) crushed pineapple (drained well, juice reserved); 1 tablespoon unsalted butter (melted); 3 tablespoons reserved pineapple juice; 1 teaspoon vanilla extract; Pinch kosher salt; 1 ½ cups confectioners’ sugar

Y’all, trust me when I say this pineapple pound cake is absolutely incredible! It’s packed with chunks of dried and crushed pineapple, so every bite is loaded with pineapple flavor. Plus, this cake is super moist and buttery, and that icing is a total winner.

pineapple pound cake 1 3 — Moist and buttery pineapple pound cake topped with a sweet glaze

How to Make Pineapple Pound Cake

These step-by-step photos show how to make a Southern pineapple pound cake. For the complete ingredient list and detailed instructions, check the recipe card below. Jump to the → Pineapple Pound Cake Recipe

For safe storage and reheating, follow the USDA leftovers and food-safety guidance.

1. Soak the Dried Pineapple in Orange Juice or Rum

pineapple pound cake 2 3 — Preparing the fruit base by soaking crushed pineapple in citrus juice

Drain the soaked pineapple and set it aside.

2. Whisk the Flour, Salt, and Baking Soda Together

pineapple pound cake 3 3 — Combining cake flour, salt, and leavening agents in a glass bowl

Whisk until all the dry ingredients are evenly combined.

3. Cream the Butter and Sugar, Then Beat in the Eggs One at a Time

pineapple pound cake 4 3 — Beating butter and sugar until light and fluffy before adding eggs

Beat the mixture until light and fluffy, scraping down the bowl as needed.

4. Add the Dry Ingredients, Buttermilk, Vanilla, and Pineapple

pineapple pound cake 5 3 — Folding in wet ingredients and fruit into the dry mixture

Add the dry ingredients in two additions, mixing on low just until everything is combined.

5. Transfer the Batter into the Prepared Bundt Pan

pineapple pound cake 6 3 — Preparing the pan with smooth, evenly distributed cake batter

Spread the batter evenly before baking.

6. Bake Until the Pineapple Cake Is Golden and Firm

pineapple pound cake 7 3 — The cake straight out of the oven with a perfectly golden crust

Let it rest in the pan briefly before inverting onto a serving plate.

7. Whisk the Glaze Ingredients Until Smooth

pineapple pound cake 8 3 — Whisking confectioners sugar and pineapple juice into a pourable glaze

Gradually add the confectioners’ sugar and keep whisking until the glaze is pourable.

8. Drizzle the Pineapple Glaze Over the Cooled Pineapple Bundt Cake

pineapple pound cake 9 3 — Drizzling the sweet topping over the completely cooled cake

Allow the glaze to settle before slicing and serving.

PRO TIP: If I ever run out of buttermilk, I add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for a few minutes. It works every time, y’all!

Complete Pineapple Pound Cake Recipe

pineapple pound cake 10 3 — Ready to serve slice showcasing the tender crumb and glossy finish

Pineapple Pound Cake Recipe

Equipment

Stand mixer
12 cup bundt pan

Ingredients

For the Cake:

▢ 1 cup dried pineapple diced small
▢ 1/3 cup orange juice or rum optional
▢ 2 ¾ cups cake flour
▢ 1 teaspoon kosher salt
▢ ½ teaspoon baking soda
▢ 1 ½ cups unsalted butter room temperature
▢ 2 ½ cups granulated sugar
▢ 6 large eggs room temperature
▢ 1 cup buttermilk room temperature
▢ 1 tablespoon vanilla extract
▢ 1 can (20 oz) crushed pineapple drained well, juice reserved

For the Glaze:

▢ 1 tablespoon unsalted butter melted
▢ 3 tablespoons reserved pineapple juice
▢ 1 teaspoon vanilla extract
▢ Pinch kosher salt
▢ 1 ½ cups confectioners’ sugar

Instructions

Place the dried pineapple in a shallow dish, cover with orange juice or rum, and let it soak for 2 hours. Drain the pineapple and set it aside.
Preheat the oven to 325°F and position the rack in the middle. Grease a 12-cup Bundt pan with nonstick baking spray.
In a medium bowl, whisk together the flour, salt, and baking soda.
In the bowl of a stand mixer, cream the butter and sugar on high speed for 4 minutes, until pale yellow and fluffy.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the mixer to low speed and slowly add the dry ingredients in two increments, mixing just until combined. Do not overmix.
Mix in the buttermilk, vanilla, crushed pineapple, and soaked dried pineapple until just combined, then turn off the mixer.
Pour the batter into the prepared pan and bake for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes, then invert it onto a serving plate and let it cool for at least 1 hour, or until cool to the touch.
For the glaze, whisk the butter, pineapple juice, vanilla, and salt in a medium bowl. Slowly add the confectioners’ sugar while whisking to create a light, buttery glaze. Pour the glaze over the cooled cake and let it set for 10 to 15 minutes. Slice and enjoy.

Notes

How to Store

Room Temp: Store the pineapple pound cake in an airtight container on the counter for up to 3 days. If your kitchen is warm, put it in the fridge instead.
Fridge: Keep it covered in the fridge for up to 1 week. Slice it ahead of time if you plan to snack on it throughout the week.
Freezer: Wrap the whole cake or slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition

Recipe Tips

Soak the dried pineapple for the full 2 hours so it softens properly and absorbs all the flavor from the juice or rum.
Drain the crushed pineapple well. Excess liquid can make the texture off and leave your glazed pineapple cake too wet.
Avoid overmixing the batter. Once the dry ingredients are added, mix just until combined so the cake stays tender. It’s essential in any pound cake recipe.
Let the cake cool completely before glazing. If it’s warm, the glaze will melt right into it instead of sitting on top.

pineapple pound cake 11 3 — Detailed look at the cake's texture with pineapple chunks visible inside

Recipe Help

Yes, but you will need to chop it and drain off the excess juice first. Too much liquid can throw off the batter.

Start by checking your baking soda. If it’s old or inactive, it won’t lift the batter. To test it, stir a little into vinegar or lemon juice; if it doesn’t fizz right away, toss it and grab a fresh box.

Bundt pans have plenty of grooves, so you need to grease every nook thoroughly. Use plenty of baking spray and flour, or a homemade cake release. This helps prevent sticking.

More Pineapple Recipes

Pineapple Coconut Cake
Pineapple Rum Cake
Pineapple Upside Down Cake
Pineapple Cake (Lighter And Full Fat Version)
Pig Pickin’ Cake
Pineapple Casserole
Pineapple Cupcakes
Pineapple Upside Down Pancakes

Can I use fresh pineapple instead of crushed pineapple?

Yes, but you will need to chop it and drain off the excess juice first. Too much liquid can throw off the batter.

Why didn’t my pineapple pound cake rise?

How do I keep the cake from sticking to the Bundt pan?

Bundt pans have plenty of grooves, so you need to grease every nook thoroughly. Use plenty of baking spray and flour, or a homemade cake release. This helps prevent sticking.

How should I store pineapple pound cake?

Store it in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.