Pineapple Pound Cake

Pineapple Pound Cake

Classic, buttery Southern pound cake with golden pineapple baked inside is topped with sweetened crushed pineapple!

Course Dessert
Cuisine American
Keyword pineapple cake, southern dessert, southern pound cake, Thanksgiving cheesecake recipe
Servings 10 servings


  • 1 10-ounce can crushed pineapple reserve juice
  • 1 pound butter softened to room temperature
  • 4 cups flour
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3/4 cup milk I use unsweetened almond
  • 1/4 cup powdered sugar
  • 6 eggs
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter with an electric mixer until it changes to a brighter shade of yellow.
  3. Beat in milk, sugar, vanilla, and almond extract. Stir in pineapple, minus four tablespoons.
  4. Beat in eggs, then flour, and salt.
  5. Transfer batter into an angel food pan and bake for about an hour or until a skewer placed into the center comes out clean. Remove from oven and cool for about fifteen minutes in pan. Transfer to a wire rack and cool completely.
  6. Mix together remaining crushed pineapple, juice, and powdered sugar in a small bowl. Spoon mixture on top of cake and serve.