Here’s a delicious Pineapple Pound Cake recipe—moist, tropical, and perfect for any occasion. I’ll give you a classic version that you can bake in a standard oven or even adapt for a slow cooker if you want a “set-it-and-forget-it” option.
Classic Pineapple Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained (reserve juice for glaze if desired)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp reserved pineapple juice
Instructions:
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan.
- Cream butter and sugar in a large bowl until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk, beginning and ending with flour. Mix just until combined.
- Fold in vanilla and pineapple gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 70–80 minutes (for bundt) or 60–70 minutes (for loaf) until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Optional glaze: Mix powdered sugar and pineapple juice until smooth, then drizzle over cooled cake.
💡 Tips:
- For extra moisture, you can brush the cake with a little pineapple juice after baking.
- Toasted coconut on top adds a nice tropical flair.
- Slow cooker version: Grease a 6–7 inch slow cooker insert, pour batter, cook on low for 2–3 hours (check with a toothpick), and remove carefully.
If you want, I can also give you a super-easy pineapple pound cake recipe that uses a boxed cake mix—it’s almost foolproof and super moist.
Do you want me to share that version too?
