Here’s a moist, tropical Pineapple Pound Cake recipe — sweet, tender, and perfect for a slice with tea or as a dessert. Using crushed pineapple keeps it soft, while butter and eggs give it that classic pound cake richness. 🍍
🍍 Best Pineapple Pound Cake
Ingredients (8–10 servings)
Cake
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 can (8 oz / 227 g) crushed pineapple, drained
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120 ml) sour cream or Greek yogurt
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp pineapple juice or milk
🍴 Instructions
1. Prepare
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Make the Cake Batter
- In a large bowl, cream butter + sugar until light and fluffy (~3–4 min).
- Beat in eggs, one at a time, then add vanilla.
- Stir in drained crushed pineapple.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix until just combined — do not overmix.
3. Bake
- Pour batter into prepared loaf pan.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10–15 minutes, then remove to a wire rack to cool completely.
4. Optional Glaze
- Mix powdered sugar with pineapple juice or milk until smooth.
- Drizzle over cooled cake for extra sweetness and shine.
🌟 Tips for Perfect Pineapple Pound Cake
- Drain pineapple well to prevent a soggy cake.
- Use room temperature ingredients for smoother batter.
- Don’t overbake — check at 50–55 minutes, oven times vary.
- Add toasted coconut or chopped nuts to the batter for texture.
- Serve with whipped cream or a scoop of ice cream for a tropical treat.
If you want, I can also give you:
✅ A moist pineapple bundt cake version
✅ A mini loaf or cupcake version
✅ A gluten-free or dairy-free adaptation
