Pineapple pound cake is moist, dense, and oh-so refreshing! Think of it as a traditional pound cake but infused with a mellow island tropical flavor and topped with a simple glaze.

 PREP TIME: 20mins

 COOK TIME: 1hr 15mins

 TOTAL TIME: 1hr35mins

This pineapple pound cake makes a dense and ultra moist cake topped with a sweet pineapple glaze that will have your taste buds going crazy!



▢3 cups all-purpose flour

▢1 teaspoon baking powder

▢1 cup cream cheese

▢½ cup shortening

▢2 ¾ cups granulated sugar

▢4 eggs room temperature

▢½ cup buttermilk

▢1 cup crushed pineapple drained but juice reserved

▢1 teaspoon vanilla extract


▢2 tablespoons butter melted

▢2 cups powdered sugar

▢½ teaspoon vanilla extract

▢¼ cup reserved pineapple juice


  1. Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
  2. Cream together cheese, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
  3. Add eggs one at a time, beating on high speed for 30 seconds after each addition.
  4. Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
  5. Add in the pineapple and vanilla extract and beat just until pineapple is evenly distributed.
  6. Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool for at least 30 minutes, then turn out onto a wire rack to cool the rest of the way.
  8. Whisk together the glaze ingredients until smooth. Drizzle over the top of the cake.



Store in an airtight container on the countertop for 3-4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.

  • This pound cake is so soft and so dense and moist. The moisture comes from the buttermilk and the pineapple.
  • Drain the pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Because this cake is so dense and moist, it takes at least 75 minutes to cook.
  • Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
  • The shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.
  • Be sure the eggs are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
  • I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
  • The pineapple flavor is very mellow in the cake recipe. There is a bit more punch of pineapple from the glaze. If you’d like the cake itself to have extra pineapple flavor, you can add 1 teaspoon of pineapple extract along with the vanilla extract.


Calories: 767kcal | Carbohydrates: 113g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 103mg | Potassium: 126mg | Fiber: 1g | Sugar: 83g | Vitamin A: 764IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

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