This Pineapple Pound Cake Recipe is a moist and tropical recipe, which uses canned pineapple and pound cake mix. It’s a semi-homemade dessert, ready in about 1 hour 15 minutes.
Jump to RecipePineapple Pound Cake Ingredients
- Cooking spray
- 1 (8-ounce) can pineapple slices, drained (reserve the juice!)
- 1 (16-ounce) box pound cake mix
- 2 eggs
- 1 (6-ounce) can pineapple juice
- 1/4 cup water
- 1/2 cup brown sugar
- 2 tablespoons butter
How To Make Pineapple Pound Cake Recipe
- Prep Oven and Pan: Preheat your oven to 350 degrees F. Thoroughly spray a 9-by-5-inch loaf pan with cooking spray and set it aside.
- Prepare the Pineapple: Open the can of pineapple slices. Remove 3 whole pineapple slices and set them aside for the topping later. Finely chop the remaining pineapple slices into small pieces. Important: Be sure to reserve all the juice from the can for the sauce.
- Mix the Cake Batter: In a large bowl, combine the pound cake mix, the 2 eggs, and the separate 6-ounce can of pineapple juice. Using an electric mixer, blend on low speed for 30 seconds to moisten the ingredients. Scrape down the sides of the bowl, then increase the speed to medium and beat for 3 minutes until creamy. Gently stir in the chopped pineapple pieces until they are well combined.
- Bake the Cake: Pour the finished batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before attempting to remove it. If you try to remove it while hot, it may break.
- Make the Pineapple Topping: In a small pot over medium heat, combine the reserved juice from the can of pineapple slices and the 1/4 cup of water. Add the brown sugar and butter, stirring until the sugar dissolves. Bring the mixture to a simmer.
- Sauté the Rings: Carefully place the 3 reserved pineapple rings into the pot with the simmering sauce. Let them sauté for about 4 minutes, turning once, or until the sauce thickens slightly and the pineapple is heated through. Remove the pot from the heat.
- Garnish and Serve: Carefully remove the cooled pound cake from the pan and place it on a serving platter. Arrange the three sautéed pineapple rings on top of the cake, using toothpicks to hold them in place if needed. Pour the remaining warm sauce from the pot over the entire cake and serve.
Recipe Tips
- Don’t overmix the batter: Beat the batter for the specified 3 minutes to build structure, but once you add the chopped pineapple, fold it in gently by hand so you don’t deflate the air.
- The juice matters: This recipe uses two sources of juice. The small 6-ounce can goes into the cake batter. The juice drained from the sliced pineapple can goes into the sauce. Don’t mix them up!
- How to prevent sticking: Pound cake is dense and heavy. Spraying the loaf pan very well is crucial. You can also line the bottom with a strip of parchment paper for extra insurance.
- Serving temperature: This cake is delicious warm, but the texture is best when it has completely cooled. The warm sauce poured over the cool cake creates a lovely contrast.
What To Serve With Pineapple Pound Cake
This cake is rich and sweet, so it pairs well with creamy or slightly bitter accompaniments.
- A dollop of whipped cream or Cool Whip
- A scoop of vanilla bean or coconut ice cream
- A hot cup of coffee to balance the sweetness
- Fresh mint leaves for a pop of color
How To Store Pineapple Pound Cake
- Room Temperature: Store the cake in an airtight cake carrier at room temperature for up to 3 days.
- Refrigerate: You can store it in the fridge for up to 5 days, but pound cake can dry out in the cold. Bring it to room temperature before eating.
- Freeze: The unglazed cake freezes very well. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months.
Pineapple Pound Cake Nutrition Facts
(Per slice, assuming 10 slices)
- Calories: ~320 kcal
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 280mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can use fresh pineapple for the chopped pieces inside the cake, but you will still need pineapple juice for the liquid. The caramelized topping works best with canned rings as they are uniform and hold up well to simmering.
Pound cake mix is denser and designed to hold the heavy fruit pieces. If you use a regular yellow cake mix, the texture will be much lighter (like a cupcake), and the pineapple pieces might sink to the bottom.
If the chopped pieces are too large or wet, they will sink. Chop them finely and pat them dry with a paper towel before folding them into the stiff batter.
Pineapple Pound Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes50
minutes320
kcalA moist, dense pound cake made easy with a box mix, infused with pineapple juice and bits, and topped with caramelized pineapple rings in a buttery brown sugar sauce.
Ingredients
1 (16-oz) box pound cake mix
1 (8-oz) can pineapple slices (drain & reserve juice)
1 (6-oz) can pineapple juice
2 eggs
1/4 cup water
1/2 cup brown sugar
2 tablespoons butter
Directions
- Preheat oven to 350°F. Spray a 9×5 loaf pan.
- Reserve 3 pineapple slices. Chop the rest. Reserve the juice from the slices can.
- Beat cake mix, eggs, and the 6-oz can of pineapple juice for 3 minutes.
- Fold in chopped pineapple. Bake for 45-50 minutes.
- Cool cake completely in the pan, then remove.
- Sauce: Simmer reserved slice juice, water, brown sugar, and butter.
- Add the 3 reserved pineapple rings to the sauce and sauté for 4 minutes.
- Top the cake with the rings and pour the warm sauce over it.
Notes
- Use the juice from the slices for the sauce, and the small can of juice for the batter.
- Do not try to remove the cake while hot; it will crumble.
- Toothpicks help keep the slippery pineapple rings in place for presentation.
