If you’re looking for a show-stopping dessert that’s as sunny and luscious as a vacation in the tropics, the Pineapple Juice Pound Cake is your ticket to sweet paradise. This moist, buttery Bundt cake bursts with pineapple flavor in every bite, underscored by a tangy glaze that makes it truly unforgettable. Whether you’re baking for a holiday, a summer barbecue, or simply to treat yourself on a Tuesday, this cake’s golden crumb and delicious aroma will have everyone clamoring for seconds. Get ready to meet your new favorite pineapple-infused treat!

Pineapple Juice Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Pineapple Juice Pound Cake lies in its simple, pantry-friendly ingredients. Each one brings something special, creating a tender, flavorful cake that stands out from the classic pound cake lineup. Here’s why you’ll love every addition:

Unsalted butter (1 cup, softened): Gives the cake its rich flavor and classic moist crumb—don’t skimp here!
Granulated sugar (2 cups): Sweetens the cake and helps create that slightly crispy, caramelized crust everyone adores.
Large eggs (4, room temperature): Bind the batter and add richness, resulting in a fluffy yet decadent texture.
All-purpose flour (3 cups): Gives structure to the cake while keeping each bite light and tender.
Baking powder (1/2 teaspoon): Just the right amount of lift so the cake isn’t too dense.
Salt (1/2 teaspoon): Intensifies all the flavors and balances the sweetness.
Pineapple juice (1 cup): The star ingredient, infusing the batter with bright, fruity flavor that makes this cake so special.
Vanilla extract (1 teaspoon): Boosts the aroma and adds a depth of flavor that complements the pineapple notes.
Almond extract (1/2 teaspoon, optional): For a subtle, nutty undertone; just a touch makes a world of difference.
Powdered sugar (1 cup): Essential for that smooth, sweet pineapple glaze drizzling over the top.
Pineapple juice (2 to 3 tablespoons, for glaze): Blends with the powdered sugar to make a tangy, eye-catching finish.

How to Make Pineapple Juice Pound Cake

Step 1: Prep the Pan and Oven

Before you start mixing anything, set your oven to 325°F (160°C) and let it preheat. Meanwhile, grease and flour a 10-inch Bundt pan with extra care, getting into all the grooves. This step keeps the cake from sticking and ensures that lovely, defined shape.

Step 2: Cream Together Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This creates air pockets that give your Pineapple Juice Pound Cake its soft, tender crumb—don’t rush this step!

Step 3: Add the Eggs, One at a Time

Beat the eggs into your creamed mixture one at a time, fully incorporating each egg before adding the next. This gradual process keeps your batter smooth and prevents it from curdling, guaranteeing a perfect cake texture.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these ahead ensures the leavening and salt are evenly distributed throughout the batter for guaranteed, consistent results.

Step 5: Alternate Adding Dry Ingredients and Pineapple Juice

Add the flour mixture to the butter mixture in thirds, alternating with the pineapple juice. Start and finish with the flour—this keeps the batter stable. After each addition, mix just to combine and avoid overworking the flour.

Step 6: Stir in Extracts

Gently stir in the vanilla and, if you’d like a boost in aroma, the almond extract. These tiny touches round out the flavor and give the cake its signature, bakery-quality fragrance.

Step 7: Bake

Pour the batter evenly into your prepared Bundt pan, smoothing the top for a uniform bake. Pop it in the oven for 60 to 70 minutes. The cake is ready when a toothpick inserted in the center comes out clean and the kitchen smells irresistibly buttery and fruity.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for about 15 minutes, then carefully flip it onto a wire rack to cool completely. Whisk powdered sugar with pineapple juice to make a smooth glaze, then drizzle it lavishly over the cooled Pineapple Juice Pound Cake for that tropical sparkle.

How to Serve Pineapple Juice Pound Cake

Garnishes

The perfect garnish turns this gorgeous Bundt into a work of art. Try a scatter of toasted coconut or a little lime zest for floral notes, or a few chunks of fresh pineapple on each slice for extra color and flair. Even a gentle dusting of powdered sugar makes it pop at the table.

Side Dishes

Pineapple Juice Pound Cake shines with simple sides. A scoop of vanilla or coconut ice cream pairs magnificently with the tropical flavors, while a bowl of fresh berries brings a bright, tart contrast. Serve with lightly whipped cream for an ultra-decadent treat at brunch or dessert.

Creative Ways to Present

Have some fun! Cube leftover cake for a pineapple trifle layered with whipped cream and fruit. Or, grill thick slices for a warm, toasty finish and serve with pineapple sorbet. If you really want to impress, use the cake as a base for a summer sundae bar—let guests add toppings and extra pineapple juice glaze!

Make Ahead and Storage

Storing Leftovers

To keep your Pineapple Juice Pound Cake deliciously fresh, wrap it tightly in plastic wrap or foil. It will stay moist and flavorful at room temperature for up to 3 days. If you’re planning to enjoy it slowly, store it in the fridge and it’ll keep for up to a week—just let it come to room temperature before serving for best texture.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake (unglazed works best) in plastic wrap, then place in a freezer bag or airtight container. It will last up to 3 months. When you’re ready to eat, thaw at room temperature and glaze just before serving for that fresh-from-the-oven vibe.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for 10-15 seconds, just until warmed through. If you’ve frozen the cake, allow it to fully thaw first. The gentle heat will wake up the pineapple aroma and make the glaze deliciously melty.

FAQs

Can I use canned pineapple juice for this cake?

Absolutely! Both canned and fresh pineapple juice work wonderfully in Pineapple Juice Pound Cake. Just be sure to use pure juice without added sweeteners or syrups for the best flavor and texture.

How can I add even more pineapple flavor?

You’ve got options! Stir a small amount of crushed pineapple (well-drained) into the batter, or toss in some finely chopped dried pineapple. You can also brush the cake with extra pineapple juice before glazing for an extra citrusy kick.

Can I make this cake in a loaf pan instead of a Bundt pan?

Yes, you can—simply divide the batter between two standard loaf pans. Keep an eye on the baking time, as it may be a bit shorter; test with a toothpick after 45 minutes to avoid overbaking.

Is it possible to make Pineapple Juice Pound Cake dairy-free?

Definitely! Swap the butter for a plant-based baking stick or high-quality margarine. All other ingredients are already dairy-free, so you can enjoy a tropical treat without the dairy.

What’s the best way to ensure the cake doesn’t stick to the pan?

Be generous with the grease and flour, especially in all those Bundt pan creases. You can also use a baking spray that includes flour for extra insurance. Waiting 15 minutes before turning the cake out also helps it release cleanly.

Final Thoughts

There’s something downright irresistible about a home-baked Pineapple Juice Pound Cake—it’s like a little slice of sunshine on your plate. I hope you’ll give this recipe a try, share it with friends and family, and let the bright, tropical flavors bring a smile to every bite. Happy baking!