Pineapple Pound Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pound cake loaded with pineapple flavor from fresh crushed pineapple, dried pineapple pieces, and a tangy pineapple glaze. Rich and buttery with bright citrus notes, this cake is perfect for dessert or an afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup dried pineapple (diced small)
- 1/3 cup orange juice or rum (optional)
- 2 ¾ cups cake flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ½ cups unsalted butter (room temperature)
- 2 ½ cups granulated sugar
- 6 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 tablespoon vanilla extract
- 1 can (20 oz) crushed pineapple (drained well, juice reserved)
- 1 tablespoon unsalted butter (melted)
- 3 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1 ½ cups confectioners’ sugar
At a glance
PER SERVING · TIME 145M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 297mg
- Total sugar
- 70g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.