If you’re looking for a dessert that combines a touch of tropical flair with classic comfort, look no further than this Pineapple Bundt Cake. Imagine a moist, tender cake with a subtle sweetness and a hint of pineapple’s tangy goodness, all wrapped up in a beautifully swirled Bundt shape. This cake isn’t just a treat for the taste buds—its golden hue and luscious crumb make it a showstopper at any gathering.
Pin this delicious recipe on Pinterest to save and share with your foodie friends!
Whether you’re hosting a summer brunch or simply craving a slice of paradise with your afternoon coffee, this Pineapple Bundt Cake is sure to deliver. It’s easy to make, with pantry staples and a can of pineapple, and it bakes up into a delightful dessert that pairs wonderfully with a dollop of whipped cream or a sprinkle of powdered sugar. Perfect for any occasion, this cake will transport you straight to a sunny, beachside retreat with every bite.
Why you will love this recipe
- Perfect Anytime: Pineapple pound cake is a great choice when you want something a little special without going overboard. It’s not too sweet, making it perfect for a morning treat or dessert after dinner.
- Pineapple Delight: This cake features chunks of dried pineapple and a glaze bursting with pineapple flavor! If you’re a fan of pineapple, this cake is definitely for you.
- Simple and Easy: Besides the dried and crushed pineapple, you likely have everything else you need in your kitchen. Just the basics!
- Ideal for Sharing: This recipe makes a generous cake, so there’s plenty to go around at summer picnics, with usually some left to take home.
Ingredients to make Pineapple Pound Cake
For the Cake
- Dried pineapple: Adds chewy, sweet bites throughout the cake.
- Orange Juice : Soak the dried pineapple in either orange juice for a non-alcoholic option.
- Cake Flour: Provides a fine, tender crumb. While all-purpose flour works in a pinch, cake flour is ideal for that classic pound cake texture.
- Kosher Salt: Enhances the flavors. If you don’t have kosher salt, regular table salt will do—just use a bit less.
- Baking Soda: Ensures the cake rises properly. Don’t skip this step, or you might end up with a flat cake!
- Unsalted Butter: Adds a rich, buttery flavor. Ensure it’s at room temperature for optimal mixing.
- Granulated Sugar: Sweetens the cake perfectly. No need for fancy sugars—plain granulated sugar works just fine.
- Large Eggs: Help bind the ingredients and add richness. They should be at room temperature too.
- Buttermilk: Keeps the cake moist and adds a subtle tang. If you don’t have buttermilk, mix a tbsp of lemon juice or vinegar into a cup of milk as a substitute.
- Vanilla Extract: Adds a lovely vanilla flavor. Pure vanilla extract is best, but imitation vanilla can work if that’s what you have.
- Crushed Pineapple: The star of the recipe! Strain it to reserve the juice for the glaze. Canned crushed pineapple is the easiest way to get all that pineapple goodness into the cake.
For the Glaze
- Unsalted Butter: Adds a rich, smooth texture to the glaze and enhances the buttery flavor.
- Reserved Pineapple Juice: From the canned crushed pineapple, this juice gives the glaze a wonderful pineapple flavor. Be sure to save it—it’s like liquid gold for the glaze!
- Vanilla Extract: A small amount enhances the flavor of the glaze.
- Kosher Salt: A pinch balances out the sweetness and prevents the glaze from being overly sugary.
- Confectioners’ Sugar: Creates a smooth, sweet glaze.
TIPS
- Don’t Overmix the Batter: This is crucial! Once you add the dry ingredients, mix just until combined. Overmixing can make the pound cake chewy, which is not what you want!
- Cool the Cake Completely: Let your cake cool all the way before adding the glaze. If it’s still warm, the glaze will melt into the cake instead of sitting nicely on top.
- Drain the Crushed Pineapple Well: Too much juice can make your cake soggy, so press out as much liquid as possible with a strainer. The pineapple doesn’t need to be completely dry, but remove the excess moisture.
- Soak the Pineapple Long Enough: Make sure to soak the dried pineapple in orange juice for a good amount of time. This plumps up the pineapple and adds extra flavor.
Substitutions
- Dried Apricots: If dried pineapple isn’t available, dried apricots are a great alternative. Just soak them in orange juice, and they’ll plump up nicely.
- Top with Extra Pineapple: For an extra pineapple boost, you can top the cake with pineapple chunks after baking. It not only adds more pineapple flavor but also makes the cake look even more appealing!
- Coconut Flakes: Mix shredded coconut into the batter or sprinkle it on top of the glaze. Pineapple and coconut are a classic pairing that tastes fantastic together!
- Cream Cheese Frosting: For a richer option, swap the glaze for cream cheese frosting. Beat together 8 ounces of softened cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and a tsp of vanilla extract until smooth, then spread it over the cooled cake.
How to store
- Storing the cake is easy! Once it’s completely cooled, place it in an airtight container and keep it in the fridge. You can store the whole cake or cut it into pieces—perfect for grabbing a slice whenever you’re in the mood for a snack!
How long will Pineapple Pound Cake last in the fridge?
Your glazed pineapple cake will stay fresh in the fridge for 5 to 7 days—plenty of time to enjoy a week of pineapple deliciousness!
Can I freeze pineapple bundt cake?
Absolutely, you can freeze this cake! Just wrap the whole cake or individual slices tightly in plastic wrap, then cover with aluminum foil, and put them in a freezer-safe bag. It’ll be fresh for up to 3 months in the freezer.
Love cakes? Be sure to check out these other delicious cake recipes!
Open the Next Page for the Recipe Card
Seema Arora
Wonderful I must try this