Moist and buttery, this Pineapple Pound Cake is filled with sweet pineapple and finished with a simple glaze. It's a tropical twist on the classic pound cake, with buttermilk adding just the right touch of tenderness.

I'm often asked how to make a pound cake that isn't too dense. While pound cakes are traditionally on the denser side, this one is light, moist, and tender thanks to the perfect blend of butter, pineapple, and buttermilk. Every bite is buttery, soft, and bursting with sweet pineapple flavor. The buttermilk and the natural acidity from the pineapple are the secret to that extra tender texture.

Video Tutorial

Why You'll Love This Recipe

Pineapple flavor in every slice - Crushed pineapple is baked right into the batter for natural sweetness and flavor.
Tender and moist texture - The combination of butter, pineapple, and buttermilk makes this pound cake soft and irresistible.
Simple glaze finish - A quick glaze adds just the right touch of sweetness without overpowering the cake.

Recommended tools and equipment:

Bundt Pan (12 c pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Pineapple emulsion or extract

Ingredients You'll Need For the Pineapple Cake

Butter - Adds richness and the classic pound cake flavor.
Granulated Sugar - For sweetness and structure.
Eggs - Provide structure and help the cake rise.
Crushed pineapple (juice drained & reserved) - Adds moisture and tropical sweetness.
Buttermilk - The secret ingredient for a tender, soft crumb.
Flour - All-purpose flour for structure.
Pineapple Emulsion - For enhanced pineapple flavor.
Glaze - A simple mixture of powdered sugar and pineapple juice or milk.

Tips for Success

Drain the pineapple - Drain the pineapple before adding it to the pound cake.
Don't overmix - Mix just until the flour disappears to prevent a tough cake.
Use room-temperature ingredients - Helps everything blend smoothly for the best texture.
Check for doneness - A toothpick should come out mostly clean, with a few moist crumbs.

Variations

Add coconut - Stir in shredded coconut for a Piña Colada-inspired twist.
Mini loaves - Bake in smaller loaf pans for gift-giving.

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Pineapple Pound Cake recipe

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 10

Cook Time: 1 15

Servings: people

Author: Ashley Frederick

Ingredients

For the Pound Cake:
3 c All-Purpose Flour
2 c Granulated Sugar
1 ½ c Unsalted Butter - room temperature
1 c Buttermilk - room temperature
5 Large Eggs - room temperature
½ teaspoon Salt
½ teaspoon Baking Powder
1 c Crushed Pineapple - drained, juice reserved
2 tsps Pineapple emulsion or extract
For the Glaze:
1 ¼ c Powdered sugar
5 tbsps Pineapple juice
1 tsp Pineapple emulsion or extract
⅛ tsp Salt

US Customary - Metric

Instructions

Pound Cake Instructions:
Preheat your oven to 325 degrees.
Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 5 minutes).
Add in the pineapple extract or emulsion.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
Fold the crushed pineapples into the batter.
Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes.
The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 10 - 15 minutes before removing it from the pan). Allow the cake to cool before applying the glaze.
Glaze Instructions:
In a bowl, add the powdered sugar, pineapple juice, and pineapple emulsion and mix until combined. Drizzle or pour the glaze on the cake as desired.

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, milk, and buttermilk should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

⇢ Throughly drain the crushed pineapple before adding it to the batter.

Frequently Asked Questions:

What are some substitutions for the buttermilk?

Milk, sour cream or cream cheese are great substitutions.

Can I use fresh pineapple instead of canned?

Yes, but it should be finely crushed with some juice for moisture.

What size bundt pan should I use?

This recipe works best in a 12-cup Bundt pan. (The pan pictured is a 10-cup bundt pan).

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