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)!

frosted pineapple pound cake on cake standSummer 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.

pouring vanilla frosting on pineapple pound cake

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.

sliced pineapple pound cake

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!




4.94 from 16 votes
Golden Pineapple Pound Cake
Prep Time
10 mins
Cook Time
1 hr 15 mins

A classic, buttery Southern pound cake with crushed golden pineapple baked inside and finished with a simple vanilla frosting

Course: Dessert
Cuisine: American
Keyword: how to make pound cake, pineapple cake, soul food dessert recipe, southern dessert, southern pound cake, Thanksgiving cake recipe
Servings: 10 servings
Golden Pineapple Pound Cake
  • 1 pound butter softened to room temperature
  • 6 eggs
  • 2 cups granulated sugar
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 cups flour
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon sea salt
  • 1 10-ounce can crushed pineapple drained
Vanilla Frosting
  • 3 tablespoons unsalted butter
  • 1 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Grease and flour a bundt or tube (angel food cake) pan and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Remove cake from pan. Cool completely then spoon frosting over top and allow to drip down sides of cake.

Recipe Notes

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

Want to see all 68 Juneteenth cookout recipes? Click here!