If you love a good pound cake but want the addition of sweet, tart pineapple, this is the recipe for you. I predict you’ll make this again and again.
I started with my Old-Fashioned Pound Cake recipe, but tweaked it, adding crushed pineapple in place of whipping cream. The result was yummy!
Because I was looking for something with a red, white, and blue theme for the 4th of July, I threw in some raspberries and blackberries. They weren’t the most beautiful, (ahem) but man, did they add flavor to the cake!
Baking with Pineapple
But I hadn’t added it to my pound cake recipe until tonight. I kept stumbling across recipes for Pineapple Pound Cake but decided not to use the recipes that I found online. I wanted to start with the one I posted a couple of months back.
One of my favorite things about this cake is the caramelized crust created by the butter and pineapple juice. There’s just no way to describe it. And the addition of the pineapple glaze? It’s just the right amount of sweetness.
Pineapple Pound Cake Ingredients
Wondering what you’ll need for this recipe? You’ve probably got most of these ingredients in your pantry or refrigerator right now. You’ll find a full printable recipe card at the bottom of this post, but here’s a quick peek at what you’ll need:
- room temperature butter
- room temperature eggs
- sour cream
- crushed pineapple
- cake flour
- confectioners sugar (for the glaze)
I chose to make a smaller cake than my usual Old-Fashioned Pound Cake recipe. My bundt pan is small and I didn’t want it to overflow with the addition of the pineapple. Also, I wasn’t sure how the recipe would turn out and didn’t want to waste the butter, just in case. (Hey, butter ain’t cheap these days!)
How to Make this Easy Pound Cake
Wondering how to make this easy Pineapple Pound Cake? It’s really simple. You can pull it off in just a few steps.
Start by pre-heating your oven to 325 degrees Fahrenheit.
Prepare a bundt pan by coating in baking spray and dusting with flour.
In a large mixing bowl cream your butter and sugar. You can use an electric hand mixer or the paddle attachment of a stand mixer.
Add eggs and cream well.
Add crushed pineapple and fully incorporate, whipping at medium speed.
Mix in sour cream until batter is smooth.
Add your cake flour, but don’t over mix. You’ll have a thick, luscious batter.
Fold in your berries with a rubber spatula or wooden spoon.
Spoon the batter into your prepared pan. (Note: You could use a loaf pan but I opted to use a bundt pan.)
Place in a 325 degree oven and bake for one hour and 20 minutes or until golden brown. Cake should spring back to the touch.
Remove and place on a wire rack to cool.
After a few minutes flip the pan and allow gravity to do its work. Hopefully the cake will come out clean.
While your cake is cooling, make your glaze. Combine leftover pineapple juice and powdered sugar until cream.
Pour it over the warm cake and allow to drizzle down the sides.
What to Expect from this Pineapple Pound Cake
This cake is sweet and tart, all at the same time. And, while the berries weren’t the most aesthetically pleasing part, they sure tasted amazing! I love the crunch of the exterior, as I mentioned above, but I was also crazy about that twang of the glaze.
I think this would make a lovely breakfast cake, but it’s also perfect for summer. Serve it on the 4th of July with berries and whipped cream. Or serve it for dessert any night of the week. It’s so easy to make! You can whip it up and pop it in the oven while you’re making dinner.
How to Store this Pineapple Cake:
Store in an airtight container. It will keep for up to a week in the refrigerator and two months in the freezer. It you cover in plastic wrap and leave it at room temperature it should be fine for 2-3 days.
Variations on this Recipe
Talk about a great recipe! This cake was delicious but there are always ways to change things up. Here are a few suggestions for next time:
- If you want a traditional looking pound cake leave in the pineapple but skip the berries!
- I think pecans or walnuts might be a good addition to this fruity cake!
- I also thought about adding some coconut to the mix. (Yum!)
- If you like pineapple upside down cake flavors, you might skip the berries and top this cake with cherry pie filling or fresh cherries.
- Not feeling fruity? Skip the fruit and add a cup of sour cream to make a traditional sour cream pound cake.
Other Pound Cake Recipes
I hope you’ve tried my original Old Fashioned Pound Cake Recipe (the full recipe). This original recipe is so delicious and easy!
I have a yummy Cinnamon Sugar Pound Cake Recipe that’s worth trying! It’s actually my favorite of all of the pound cakes.
I think you’re going to enjoy my Bananas Foster Pound Cake recipe. It’s moist, luscious, and loaded with warm bananas and caramel.
Here’s a Sour Cream Pecan Cake recipe from South Your Mouth that I’m dying to try. That frosting looks luscious!
That’s it for this easy Pineapple Pound Cake! If you try any of the variations, let me know how they turn out!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1 cup room temperature butter
- 2 cups sugar
- 4 room temperature eggs
- 1/4 cup sour cream
- 1 cup crushed pineapple (with juice)
- 2 cups cake flour
- 1 cup berries
- pineapple juice and confectioners sugar (for the glaze)
- Start by pre-heating your oven to 325 degrees Fahrenheit.
- Prepare a bundt pan by coating in baking spray and dusting with flour.
- In a large mixing bowl cream your butter and sugar. You can use an electric hand mixer or the paddle attachment of a stand mixer.
- Add eggs and cream well.
- Add crushed pineapple and fully incorporate.
- Mix in sour cream until batter is smooth.
- Add your cake flour, but don't over mix. You'll have a thick, luscious batter.
Fold in your berries with a rubber spatula or wooden spoon.
- Spoon the batter into your prepared pan.
- Place in a 325 degree oven and bake for one hour and 20 minutes or until golden brown. Cake should spring back to the touch.
- Remove and place on a wire rack to cool.
- After a few minutes flip the pan and allow gravity to do its work. Hopefully the cake will come out clean.
- While your cake is cooling, make your glaze. Combine leftover pineapple juice and powdered sugar until cream.
- Pour it over the warm cake and allow to drizzle down the sides.