Pineapple Pound Cake

Ingredients

• 160 g (1 cup)dried pineapple, diced small
• 80 ml (⅓ cup)orange juice or rum, optional
• 330 g (2¾ cups)cake flour
• 5 g (1 teaspoon)kosher salt
• 2.5 g (½ teaspoon)bicarbonate of soda
• 340 g (1½ cups)unsalted butter, at room temperature
• 500 g (2½ cups)granulated sugar
• 6 largeeggs, at room temperature
• 240 ml (1 cup)buttermilk, at room temperature
• 15 ml (1 tablespoon)vanilla extract
• 567 g (1 can, 20 oz)crushed pineapple, well drained, juice reserved
• 14 g (1 tablespoon)unsalted butter, melted
• 45 ml (3 tablespoons)reserved pineapple juice
• 5 ml (1 teaspoon)vanilla extract
• A pinchkosher salt
• 180 g (1½ cups)confectioners’ sugar

Instructions

1. 1

   Soak the pineapple

   Cover the diced dried pineapple with the orange juice or rum and leave it to soak for 2 hours. Drain it and set aside.

2. 2

   Prepare the pan

   Heat the oven to 163°C (325°F). Coat a 12-cup Bundt pan with non-stick baking spray.

3. 3

   Mix dry ingredients

   In a medium bowl, combine the cake flour, salt and bicarbonate of soda.

4. 4

   Cream butter and sugar

   Beat the room-temperature butter and granulated sugar in a stand mixer for 4 minutes, until pale and fluffy.

5. 5

   Add the eggs

   Beat in the eggs one at a time, mixing well and scraping down the bowl after each addition.

6. 6

   Add dry mixture

   Reduce the mixer speed and gradually add the flour mixture, mixing only until incorporated. Avoid overmixing.

7. 7

   Fold in pineapple

   Mix in the buttermilk, vanilla, crushed pineapple and soaked dried pineapple just until combined, then switch off the mixer.

8. 8

   Bake the cake

   Transfer the batter to the prepared pan and bake for 70–75 minutes, or until a toothpick inserted in the cake comes out clean.

9. 9

   Cool completely

   Leave the cake in the pan for 10 minutes, then turn it out onto a plate and let it cool for at least 1 hour.

10. 10

    Make the glaze

    Whisk the melted butter, pineapple juice, vanilla and salt together. Gradually whisk in the confectioners’ sugar, pour the glaze over the cooled cake and leave it to set.

What is pineapple pound cake?

Pound cake is a rich, close-crumbed cake from the British baking tradition, named for its traditional equal weights of key ingredients. This American-style version adds crushed pineapple and pieces of soaked dried pineapple for fruit flavour throughout.

The buttermilk brings moisture and a gentle tang, while the Bundt shape gives the cake a striking profile without needing elaborate decoration. A simple pineapple glaze finishes it with extra sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 386 calories, 5g protein, 51g carbs, 19g fat.

The cake’s carbohydrates mainly come from the flour, sugar and pineapple, while butter supplies most of the fat and eggs contribute some protein. Serve a slice with plain yoghurt or fresh fruit for a more balanced plate.

Prepare the pineapple

Dried pineapple: soaking it in orange juice or rum for 2 hours softens the pieces before they go into the batter. Drain them well so the extra liquid does not make the mixture wetter than intended.

Crushed pineapple: drain the tin thoroughly, but keep the juice for the glaze. Excess liquid in the batter can affect how evenly the cake bakes.

Build a light, even batter

Room-temperature ingredients: butter, eggs and buttermilk blend more readily when they are not cold. This helps the batter come together smoothly.

Creaming: beat the butter and sugar for the full 4 minutes, until pale and fluffy. Add the eggs individually, scraping the bowl so the mixture stays even.

Mix gently after the flour

Dry ingredients: combine the flour, salt and bicarbonate of soda before adding them to the creamed mixture. This helps distribute the raising agent through the batter.

Final mixing: reduce the speed when adding flour, and stop once the buttermilk and pineapple are just combined. Mixing too long after adding flour can make the crumb tougher.

Check the bake

Timing: the cake bakes for 70–75 minutes at 163°C, though Bundt pans and ovens can vary. Start checking towards the lower end of that range.

Doneness: a toothpick inserted into the cake should come out clean. Let it stand in the pan for 10 minutes before turning it out, then cool it for at least an hour before glazing.

Finish with pineapple glaze

Glaze texture: add the confectioners’ sugar gradually to the melted butter, pineapple juice, vanilla and salt, whisking as you go. This makes it easier to get a smooth glaze.

Serving: wait until the cake is fully cool so the glaze sets on top rather than melting into the crumb. Serve it on its own or alongside tea or coffee.

Recipe notes & tips

• Measure the cake flour by weight for a more consistent result.
• Drain the crushed pineapple well and save the juice for the glaze.
• Scrape down the mixer bowl after adding each egg.
• Stop mixing as soon as the final ingredients are combined.
• Grease the Bundt pan thoroughly, including the centre tube and grooves.
• Let the cake cool fully before pouring on the glaze.

Variations

• Citrus soak: use orange juice to soften the dried pineapple for a bright fruit note.
• Rum soak: soak the dried pineapple in rum for a deeper, fragrant flavour.
• Extra zest: add finely grated orange zest to the batter for a citrus accent.
• Plain finish: leave off the glaze for a less sweet cake.
• Toasted topping: scatter toasted coconut over the glaze before it sets.

Common mistakes to avoid

• Skipping the soak: the dried pineapple can stay chewy; give it the full 2 hours in juice or rum.
• Leaving excess pineapple juice: too much liquid can affect the cake’s texture; drain the crushed fruit well.
• Adding cold ingredients: they may not blend smoothly; bring the butter, eggs and buttermilk to room temperature.
• Overmixing the batter: this can make the cake dense; mix gently and stop once combined.
• Turning out too soon: the cake may break; leave it in the pan for 10 minutes first.
• Glazing while warm: the glaze can run off or sink in; wait until the cake has cooled for at least 1 hour.

How to store

Keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature or warm them briefly in the microwave.

Frequently asked questions