Okay, real talk—if there’s one cake that screams “sunshine on a plate,” it’s gotta be pineapple pound cake. I mean, you get that rich, buttery pound cake base (you know, the one grandma swore by) plus a sweet, tropical twist from crushed pineapple. It’s moist, it’s golden, and honestly? It disappears fast at potlucks. Like, blink and it’s gone.
I baked this for a family BBQ last weekend, and my cousin who hates pineapple (like seriously, she’s a fruit snob) had two slices. TWO. I rest my case.
So if you’re looking for a no-fuss, crowd-pleasing dessert that brings that island vibe without having to book a flight—this pineapple pound cake is the one. Let’s get into it.
Ingredients You’ll Need
Nothing fancy here. Most of this stuff is probably already hanging out in your pantry or fridge.
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, with juice
- Optional glaze (highly recommended, because yum):
- 1 cup powdered sugar
- 2-3 tbsp pineapple juice
How to Make It Happen
This isn’t one of those high-maintenance desserts. It’s more like… mix, pour, bake, and boom—dessert magic.
1. Preheat and Prep
Crank that oven up to 350°F. Grease and flour a standard bundt pan or a loaf pan if that’s what you’ve got. Just make sure it’s nonstick—nobody wants cake heartbreak.
2. Cream the Butter and Sugar
In a big mixing bowl, cream the butter and sugar until it’s light and fluffy. Like, give it a good 3-4 minute whip. This step’s what gives your cake that smooth, melt-in-your-mouth texture.
3. Add Eggs and Vanilla
Crack in the eggs one at a time, beating after each one. Toss in the vanilla. Your batter should look thick, pale, and creamy.
4. Mix Dry Ingredients
In a separate bowl, stir together flour, baking powder, and salt. Go ahead and whisk it—like you mean it.
5. Bring It All Together
Now slowly add the dry mix to the wet mix, just a bit at a time. Once it’s combined, gently fold in the crushed pineapple with its juice. It’ll look slightly chunky, and that’s a good thing. Trust the process.
6. Pour and Bake
Pour the batter into your greased pan and smooth out the top. Bake for 60-70 minutes, or until a toothpick comes out clean. Pro tip: Check it at the 55-minute mark just to be safe.
Optional Pineapple Glaze (But You Should Totally Do It)
While your cake cools, whip up this easy glaze. Just stir powdered sugar with a few tablespoons of pineapple juice until it’s pourable but not watery. Once the cake’s cooled (like, actually cooled—not just “eh, it feels okay”), drizzle that glaze all over the top.
Quick Tips for a Perfect Cake
- Use real butter. Margarine’s not the move here—trust me.
- Don’t overmix the batter once the flour goes in. That keeps it soft.
- Let it cool in the pan for 10-15 minutes before flipping it out.
- Want more pineapple flavor? Add a few tablespoons of pineapple juice right into the batter.
Make It Faster
Let’s say you’re in a rush (been there). Here are a couple ways to shave off prep time:
- Use a stand mixer or hand mixer to speed up the creaming process.
- Buy pre-crushed canned pineapple so you’re not chopping anything.
- Skip the glaze if you must—but maybe dust it with powdered sugar instead.
Why People Love This Cake
Besides tasting like a vacation? It’s super versatile. Serve it warm with a scoop of vanilla ice cream, or chill it and slice it thin for breakfast (yes, cake for breakfast—we don’t judge here). It keeps well, travels great, and honestly, looks pretty fancy without trying too hard.
My grandma used to say, “If it smells good in the oven, it’s probably already a winner.” This cake? It smells like Sunday afternoons and sunshine. Go bake it and see for yourself.
Let’s Wrap It Up
Whether you’re baking for a backyard get-together, a church potluck, or just because it’s Tuesday and you need cake, this pineapple pound cake delivers. It’s buttery, sweet, and just the right kind of nostalgic. So go ahead—throw on your favorite playlist, preheat that oven, and make a little pineapple magic.
Got leftovers? Good luck with that.
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