Pineapple Pound Cake

Ouadie Rhabbouron

Pineapple Pound Cake is a dense, moist dessert combining traditional pound cake ingredients with crushed pineapple and pineapple juice. The recipe requires baking in a standard loaf or Bundt pan.

Why You’ll Love This Recipe

  • Features tropical pineapple flavor in classic pound cake form
  • Dense, moist texture from added fruit and juice
  • Uses common pantry ingredients
  • Suitable for potlucks, celebrations, or everyday desserts

Ingredients

  • 1 cup (226g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) crushed pineapple, drained
  • ¼ cup (60ml) pineapple juice (reserved from drained pineapple)

Step by Step Instructions

    1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or 9×5-inch loaf pan.
    2. Drain crushed pineapple, reserving ¼ cup juice. Set both aside.
    3. In medium bowl, whisk together flour, baking powder, and salt.
    4. In large bowl, cream butter and sugar until light and fluffy (3-4 minutes).

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