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Pineapple Pound Cake Recipe

A moist, tropical pound cake made with crushed pineapple, buttery batter, warm spices, and a glossy pineapple glaze. Every slice delivers a soft crumb, sweet pineapple flavor, and an irresistible island-inspired aroma.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American, tropical
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 1 ½ cups sugar
  • 4 large eggs room temperature
  • 2 ½ cups all-purpose flour sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup crushed pineapple well-drained
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • 1 tsp grated fresh ginger
  • 1 cup powdered sugar
  • 2 –3 tbsp pineapple juice

Method
 

  1. Preheat oven to 325°F (160°C). Grease and flour a loaf or bundt pan.
  2. Beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Combine sifted flour, salt, and baking powder.
  5. Fold dry ingredients gently into wet mixture.
  6. Add vanilla, nutmeg, and fresh ginger.
  7. Fold in the crushed pineapple without overmixing.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 60–70 minutes, checking with a skewer for doneness.
  10. Cool completely before glazing.
  11. Whisk powdered sugar with pineapple juice and drizzle over the cake.

Notes

Always use room-temperature butter and eggs for a silky batter. Drain crushed pineapple well to prevent a soggy cake. Start checking for doneness at 60 minutes to avoid overbaking. Let the cake cool fully before glazing for a clean, glossy finish. Store in an airtight container; bring chilled cake to room temp before serving.