Description
Pineapple Pound Cake is a delightful dessert that marries the tropical sweetness of juicy pineapple with the rich, buttery texture of a classic pound cake. Moist and dense with bursts of pineapple flavor in every bite, this cake is perfect for any occasion — from brunches to celebrations or casual indulgences. Easy to make and highly customizable with variations like coconut, spices, or cream cheese frosting, it’s a versatile treat that brings joyful tropical flair to your table.
Ingredients
Scale
Main Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour (or almond/gluten-free flour for gluten-free option)
- 1 tsp baking powder (or baking soda)
- 1 cup (150g) chopped fresh pineapple (or well-drained canned pineapple)
Optional Add-ins
- ½ cup shredded coconut
- ½ cup chopped nuts (e.g. walnuts or pecans)
- ½ cup mini chocolate chips
- 1 tsp ground cinnamon, nutmeg, or ginger (for spiced version)
Frosting & Garnishes (optional)
- Cream cheese frosting
- Whipped cream
- Toasted coconut flakes
- Fresh pineapple slices
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan. If using canned pineapple, drain thoroughly to remove excess juice. Gather all ingredients measured and at room temperature to ensure smooth mixing.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for achieving a tender crumb and well-risen cake.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate air. Mix in vanilla extract to enhance aroma and flavor.
- Fold in Pineapple and Dry Ingredients: Gently fold in the chopped pineapple. Then sift together flour and baking powder (or soda), and carefully fold into the wet mixture just until combined; avoid overmixing to retain a light texture. Add any desired optional spices, nuts, or other add-ins at this point.
- Bake and Cool: Pour the batter evenly into your prepared pan. Bake for approximately 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before slicing or applying frosting.
Notes
- Drain pineapple thoroughly to prevent overly wet batter and uneven baking.
- Use room temperature butter and eggs to ensure smooth batter and proper rising.
- Mix dry and wet ingredients only until just combined to avoid a dense cake.
- Test for doneness with a toothpick; it should come out clean when the cake is ready.
- Fresh pineapple is preferred for best flavor and texture, but well-drained canned pineapple can be used.
- For dairy-free versions, substitute butter with coconut oil or vegan margarine and use a dairy-free milk alternative if needed.
- Adjust baking time slightly when using bundt pans and test doneness accordingly.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pineapple pound cake, tropical dessert, moist cake, pineapple dessert, buttery cake, easy pound cake, gluten-free pineapple cake, cream cheese frosting, coconut pineapple cake