I'm sharing my golden pineapple pound cake as part of the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth--a jubilee of freedom to commemorate the end of slavery in the U.S.--and to amplify the food traditions of Black culinary creatives. Juneteenth (a merge of the words/date June Nineteenth) marks the date in 1865 that news of the end of slavery reach enslaved people in Texas...more than two years after the Emancipation Proclamation. In the 150+ years since, Black American families have commemorated this summer holiday with food traditions that tell a story of the perseverance of our people. Get into this pineapple pound cake recipe then check out 10 other recipes from the takeover right after (click here for the full lineup)!
Summer is officially upon us. If you live in any part of Texas that means tropical temperatures and hurricane threats without the white, sandy beaches to make up for it. You probably think I'm touched for heating up my oven in this kind of climate but this sweet tea pound cake got my wheels turning and I've been inspired to make a dessert that is reflective of our current weather situation: southern with a touch of tropical. This golden pineapple pound cake doesn't take much more effort than the traditional pound cake my Grandma taught me how to make and you'll find that the flavor is much sweeter and less overwhelming than a hot, humid Texas day.
What is a Pound Cake?
Pound cake is a southern staple called such because of the weight of the main ingredients needed to make it. One pound each of eggs, butter, sugar, and flour. Easy to remember, right? And this golden pineapple pound cake makes a great cookout contribution. That is, if you can make it out of your house without sampling it. If you were to show up with a slice or two missing, I highly doubt anybody would blame you. it's just that good.
I try to channel my Grandma whenever I make my golden pineapple pound cake because she was the pound cake queen in our family. She had pound cake (and all baking really) down to a science and I really miss all the knowledge and stories she shared with me over the years. One of these days, I'll introduce y'all to her classic pound cake recipe. For now, I'm enjoying this pineapple pound cake and imagining the blast of my air conditioner is a cool breeze on the shores of a Hawaiian beach. 🙂
Notes on this Pineapple Pound Cake
- My biggest piece of advice is to fully drain the crushed pineapple. You don't want to add any extra juice to this pineapple pound cake batter because it will result in a gummy texture.
- Make sure you let the cake cool fully before pouring on the frosting, otherwise, it will melt all down the sides. Not cute.
I wish you an enjoyable Juneteenth weekend--whether your employer has finally recognized this holiday or you have taken the day off for yourself (like me). Also, sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!
A classic, buttery Southern pound cake with crushed golden pineapple baked inside and finished with a simple vanilla frosting
- 1 pound butter softened to room temperature
- 6 eggs
- 2 cups granulated sugar
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 cups flour
- ½ teaspoon powdered ginger
- ½ teaspoon sea salt
- 1 10-ounce can crushed pineapple drained
- 3 tablespoons unsalted butter
- 1 ½ cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a bundt or tube (angel food cake) pan and set aside.
Cream butter with a mixer until it is smooth and turns a slightly lighter shade of yellow. Add in eggs, sugar, extracts, and milk and continue mixing until uniform.
In another bowl, mix flour, ginger, and sea salt. Add dry ingredients to wet mixture and beat until uniform and smooth. Add drained pineapple to bowl and stir in by hand to incorporate and ensure no dry pockets remain in the batter.
Transfer batter into prepared pan. Bake on middle rack of oven for about an hour and 15 minutes or until a toothpick inserted into multiple sections of the cake comes out clean.
Meanwhile, to make the frosting, beat powdered sugar and butter together. Add in vanilla extract and milk and continue mixing until fluffy and smooth. Frosting should be thick but not stiff.
Remove cake from pan. Cool completely then spoon frosting over top and allow to drip down sides of cake.
It is very important to completely drain the crushed pineapple as any excess moisture will make this cake come out with a gummy texture.
2020 Juneteenth Cookout Takeover Lineup
- Honey Jerk Shrimp from Dish it with Tisha
- Blackberry Ginger Soda from DMR Fine Foods
- Pound Cake from Dom N the City
- Easy Berry Fruit Salad from Domestic Dee
- Instapot Cajun White Beans from Dude that Cookz
- Three Green Summer Salad from Eating with Enrique
- Vegan Jackfruit Jamaican Patties from Ethically Living
- Nigerian Beef Suya from Food Fidelity
- Smothered Okra with Chicken & Smoked Sausage from Food is Love Made Edible
- Braised Cabbage Johnny Cakes from FoodLoveTog
Want to see all 68 Juneteenth cookout recipes? Click here!
KiaJD says
There's milk in the ingredients list but not in the instructions. Help!
Jazz says
Sorry about that, Kia! Add it in with the sugar, extract, etc. I'll update that right away!
Elizabeth says
Hi! This looks delicious and I have all the ingredients on hand! I don’t have either of the recommended pans, though. Have you ever tried making in standard cake pan or loaf pans? Thanks!
Jazz says
Hi, Elizabeth! You can use two round pans or a 13 by 9 rectangular pan, as well. Hope this helps.
Elizabeth Sarrazin says
Thank you! Cannot wait to try it!
Christina says
Hi! Can the milk be replaced with the leftover pineapple juice (entire or partial replacement) for either in the cake or the glaze?
Jazz says
You can replace partially in the glaze! I have not tested this replacement in the cake, though.
Shannon says
One pound of butter! Is this right ? Would one cup work?
Jazz says
Hi, Shannon! One pound converts to 2 cups of butter. Hope this helps.
Geo says
I baked this for my family last week and it was a hit! I made a salted caramel glaze to go with it. Will be using this recipe moving forward! Thanks for sharing!
Nij says
Growing up my grandmother’s pound cake were always my favorite. Pineapple and Sweet Tea poundcakes, sound like heaven. We just found a high quality vegan butter from Miyoko’s that I think will work well for us to try the recipe 😀
Kaluhi says
Sounds like heaven!!!! Love that i now know abit of the history behind the name!
Marta says
Guess who had a can of crushed pineapples in the pantry and a hankering for pound cake? THIS GIRL. Guess who just crushed 2 slices of this bad boy? Again, me. Amazing!
Renia says
These cake looks so good Jazz!!
Carita says
True story! I'm working on amping up my baking skills AND I had leftover pineapple from a previous recipe and had all the other ingredients for your cake. It ONLY made sense to test this bad boy out and let's just say you've got me confident with the idea of baking more. Your instructions were so clear and the cake tasted SO GOOD!
Kimberly says
Hey I have a question, with the flour, Do you use cake flout or all purpose flour??
Jazz says
Hi, Kimberly! I use all-purpose flour for this recipe. Hope that helps.
Chenée says
I can't stop eating this!! Pineapple is one of my favorite flavors and I am always up for pound cake so it was a perfect fit! The pineapple baked inside makes the cake so moist and fluffy.
Chef Mireille says
The frosting just made this cake! Plus I'm a sucker with anything that has tropical flavors. This Pineapple Cake is one I will definitely be making again!
Capri says
This pineapple pound cake is spectacular! The vanilla icing was my favorite part!
Katrina Adams says
This pineapple cake is amazing and full of flavor!!
Katrina Adams says
This pineapple cake is delicious and full of flavor!!
Mila Clarke Buckley says
Your cakes always have me drooling! I just love how this tasted and I'm ready to make it again!
Desirée Daniels says
Girl you have officially caused problems in my house! Now my husband is expecting me to make this cake EVERY WEEK! LOL Thank you!! 🙂
Eden says
Made this cake for the 4th this weekend and it. was. EVERYTHING! The pineapple was in every bite and kept the cake super moist. A new fave I'll be making all summer!
Armelle Dee says
I baked this yesterday with my kids! It was flavorful, we decided to try it with some puree peaches next. We did not make the glaze. We ate it plain with a cup of tea. Thanks so much for sharing this amazing treat.
Erika says
A perfect combination with the pineapple! The fruit makes it more moist which I LOVE!
Vallery says
That drizzle is making me hungry. Would love to try this!
Kimberly Pleasant says
Can I eliminate the ginger and sub the sea salt?
Jazz says
Hi, Kimberly! You can certainly eliminate the ginger and use a different kind of salt. Just bear in mind that the flavor will be slightly different.
nikhita sharma says
this looks amazing!! i am looking forward to trying it out..
can anyone help me out with the amount of crushed pineapple ? we get only pineapple rings and i can weigh them out and chop em up...
Jazz says
Hi, Nikhita! You can just used 10 ounces of pineapple rings and crush them with a fork. Hope this helps.
Al says
Hi!!!! Can you use pineapple extract in place of the almond extract?
Jazz says
Hi, Al! You can certainly dial up the pineapple flavor with pineapple extract. I have not tried this swap before so can't speak to the outcome.