Pineapple Pound Cake Recipe

It started with a golden can of crushed pineapple sitting quietly at the back of my pantry. I wasn’t planning on baking that day, but something about that sweet, tropical aroma whispered “cake.” I’d been craving something comforting, something rich and tender—but with a hint of brightness. That’s when this Pineapple Pound Cake came to life in my kitchen, almost by accident, and now it’s become one of those recipes I return to again and again.

The scent while it bakes is like a warm island breeze—sugary, buttery, and slightly tangy. As the cake rises in the oven, it forms this irresistible golden crust while the inside stays dense yet unbelievably moist. And don’t get me started on the pineapple topping. Those caramelized chunks sitting at the bottom (or top, once flipped) bring a burst of juicy sweetness in every slice.

I also made a simple caramel drizzle to spoon over it while still warm. Not too much—just enough to dress it up and lock in the flavors. It’s the kind of cake that looks like you spent hours in the kitchen but comes together with surprising ease.

This one’s for pineapple lovers, pound cake fans, and anyone who wants to bring a bit of sunshine to their baking.

Short Description

This Pineapple Pound Cake is rich, moist, and full of tropical flavor. Topped with caramelized pineapple chunks and finished with a warm caramel drizzle, it’s a stunning dessert that’s simple to make yet irresistibly indulgent.

Key Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 cup sour cream (or Greek yogurt)
• ½ cup crushed pineapple, drained
• 1 tsp vanilla extract
• ½ tsp pineapple extract (optional)

For the Pineapple Topping:

• 2 tbsp butter, melted
• ½ cup brown sugar
• 1 ½ cups pineapple chunks

For the Caramel Drizzle:

• ½ cup brown sugar
• ¼ cup heavy cream
• 2 tbsp butter
• ½ tsp vanilla extract

Tools Needed

• Bundt pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Saucepan
• Cooling rack
• Rubber spatula
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, making sure every corner is coated to prevent sticking.

Step 2: Add the Pineapple Topping
Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the butter, then arrange the pineapple chunks over the sugar. This creates a sweet, sticky topping once the cake is inverted.

Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer.

Step 4: Incorporate the Eggs
Add the eggs one at a time, mixing well after each. Scrape down the sides of the bowl to ensure everything blends smoothly.

Step 5: Mix Dry Ingredients Separately
In another bowl, sift together the flour and baking powder.

Step 6: Combine Dry and Wet
Add the flour mixture to the creamed butter mixture in three parts, alternating with the sour cream. Begin and end with the flour. Mix just until combined.

Step 7: Add Flavorings and Pineapple
Fold in the crushed pineapple, vanilla extract, and pineapple extract if using. Mix gently until everything is evenly distributed.

Step 8: Fill the Pan and Bake
Carefully pour the batter over the pineapple layer in the bundt pan, spreading it evenly. Bake for 50–60 minutes, or until a toothpick inserted comes out clean and the top springs back.

Step 9: Cool and Invert
Let the cake cool in the pan for about 10 minutes. Then invert it onto a serving plate and let it cool completely.

Step 10: Make the Caramel Drizzle
In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir constantly until the mixture becomes smooth and slightly thickened—about 3 minutes. Remove from heat and stir in vanilla.

Step 11: Drizzle and Serve
Drizzle the warm caramel over the cooled cake, letting it cascade down the sides.

Why You’ll Love This Recipe

Rich, moist crumb with a light tropical twist

Perfect balance of sweetness from pineapple and brown sugar

Easy to make with common pantry ingredients

Versatile—great for brunch, dessert, or gifting

Beautiful presentation straight from the bundt pan

Mistakes to Avoid & Solutions

1. Skipping the greasing step:
Bundt pans have lots of crevices—missing a spot can cause the cake to stick. Use both butter and flour or a baking spray with flour.

2. Overmixing the batter:
This can make the cake dense and chewy. Mix just until the ingredients are combined.

3. Using wet pineapple:
Drain the crushed pineapple well, or your cake could become soggy. Press it gently with paper towels if needed.

4. Not letting the cake cool before inverting:
Too soon and it may fall apart; too late and it might stick. Let it cool 10 minutes before turning it out.

5. Burning the caramel:
Cook over medium heat and stir constantly. Remove from heat once it slightly thickens.

Serving and Pairing Suggestions

– Serve warm or at room temperature with coffee or tea
– Add a scoop of vanilla or coconut ice cream for dessert
– Garnish with extra pineapple or toasted coconut for flair
– Works beautifully on a brunch buffet or summer potluck table

Storage and Reheating Tips

Room Temperature: Store covered for up to 2 days

Refrigerator: Keep in an airtight container for up to 5 days

Freezer: Freeze slices in plastic wrap and foil for up to 2 months

To Reheat: Microwave individual slices for 20 seconds, or warm in a 300°F oven for 8–10 minutes

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, just make sure it’s finely chopped and well-drained to avoid excess moisture.

2. What can I substitute for sour cream?
Greek yogurt works perfectly—it keeps the same tang and moisture.

3. Do I need both vanilla and pineapple extract?
The pineapple extract is optional but enhances the tropical flavor. Vanilla alone works too.

4. Can I skip the caramel drizzle?
Yes, but it adds a buttery sweetness that really elevates the cake. You can serve it on the side if preferred.

5. How do I keep my bundt cake from sticking?
Grease and flour the pan thoroughly, making sure to get into all the nooks and crannies.

Tips & Tricks

Use room-temperature ingredients for smoother mixing

Don’t over-drain the crushed pineapple—you want it moist, just not wet

Tap the filled pan gently on the counter to release air bubbles

For extra flavor, add a pinch of cinnamon to the cake batter

If you want more caramel coverage, double the drizzle recipe

Recipe Variations

1. Coconut Pineapple Pound Cake
Add ½ cup shredded sweetened coconut to the batter. Toast some for garnish. This gives it a more tropical twist.

2. Rum-Infused Version
Add 1 tbsp dark rum to the cake batter and another to the caramel drizzle for a grown-up treat.

3. Lemon Pineapple Pound Cake
Add 1 tbsp lemon zest and swap pineapple extract with lemon extract. The citrus punch brightens the whole cake.

4. Gluten-Free Variation
Use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check all ingredient labels to ensure they’re gluten-free.

5. Mini Pound Cakes
Use a muffin tin or mini bundt molds. Reduce baking time to 20–25 minutes and check for doneness early.

Final Thoughts

This Pineapple Pound Cake holds a special spot in my recipe collection. It’s the kind of dessert that feels familiar but still surprises people with its tropical brightness. I love how the brown sugar caramelizes around the pineapple, turning each slice into a little work of art. It’s never too sweet, just rich enough, and always a crowd-pleaser.

The cake travels well, keeps beautifully, and even improves a bit after a day. If you’re craving something simple but full of flavor—or just need to use up that lonely can of pineapple—give this recipe a try. You might just find yourself making it again next weekend, and the one after that.