Pineapple Pound Cake

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This pineapple pound cake is just heavenly! It’s so moist and dense, and the sweet pineapple vanilla glaze on top is the perfect finishing touch. The crumb is spot-on, making it perfect for breakfast, as a snack, or even as a dessert. Trust me, you’ll want to keep coming back for more of this supple pineapple cake!

You have got to try this pineapple pound cake recipe! It’s the perfect balance of tropical sweetness and rich, dense pound cake goodness. Trust me, your taste buds will thank you.

Now, the key to a good pound cake is a dense, moist, soft, and tender texture, and this recipe has got it down pat. And to take it to the next level, we’re topping it off with a delicate pineapple-vanilla glaze.

And here’s a little secret: bundt pans aren’t just for fancy cakes. You can use them for almost any kind of cake, including this pineapple quick bread. And let me tell you, baking it in a bundt pan will give you a prettier presentation than just a basic loaf. So what are you waiting for? Let’s get baking!

I just gotta say – you’ve gotta try this pineapple pound cake with our scrumptious pineapple glaze on top. Trust me, it’s the perfect touch of sweet stickiness that’ll have you swooning. But hey, if it ain’t your thing, it’s still gonna be delish without it. Just slice it up and serve at room temp for a tasty snack, dessert, or even breakfast treat with your fave cup of coffee or tea. Bon appétit, darlin’!

Pineapple Pound Cake

This pineapple pound cake straight outta the Hopewell Heritage Cookbook is just the dreamiest dessert you could bring to any get-together. Trust me, your friends and family will be mighty impressed!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 10



  • 3 cups all-purpose flour
  • 1 cup softened unsalted butter
  • 1/2 cup shortening
  • 1 tsp baking powder
  • 2 3/4 cups granulated sugar
  • 4 room temperature eggs*
  • 1/2 cup buttermilk
  • 1 cup crushed pineapple from an 8-ounce can, drained, but save the juice!
  • 1 tsp vanilla extract


  • 2 tbsp melted unsalted butter
  • 2 cups powdered sugar
  • 1/4 cup of that reserved pineapple juice
  • 1/2 tsp vanilla extract


  • First, preheat your oven to 325°F. Grab a 9-inch bundt cake pan, give it a good spray with nonstick cooking spray, and set it aside for later.
  • In a medium-sized bowl, go ahead and mix together the flour and baking powder. Then, set that aside too.
  • Now, in a standing mixer or a large mixing bowl, cream the butter, shortening, and sugar until they’re all nice and cozy together.
  • Add those eggs one at a time, giving each one a good 30-second beating on high speed.
  • Time for a lil’ dance between the flour mixture and buttermilk – add them to the mix, alternating between the two and stirring just a bit in between.
  • Next, toss in the pineapple and vanilla extract, and give it a gentle beat until everything’s evenly combined.
  • Pour that lovely batter into your prepared bundt pan and bake it for 75-85 minutes. You’ll know it’s done when a toothpick comes out with just a few moist crumbs. Let it cool for 10 minutes, then flip it out onto a wire rack to cool completely.
  • Finally, whisk up all those glaze ingredients until smooth as silk, and drizzle it right over the top of your cooled cake.

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