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Pineapple Pound Cake

The cake that tastes like a Hawaiian sunrise and smells like a luau in your kitchen. Imagine cloud-soft crumb studded with juicy pineapple pockets, dripping with glaze that sings of island breezes—the kind that makes your porch swing creak with aloha. My Nana Kealoha brought this recipe back from her 1962 trip to Maui (when pineapples still grew wild on the slopes of Haleakalā), and for 62 years it’s been the star of every graduation, baby blessing, and “the world’s on fire but this cake is perfect” moment. When you slice into this golden loaf, you’re not just cutting cake—you’re slicing through time, right to the heart of simple joy.

Why You’ll Love This Recipe

✅ Moist for 7 days—oil + butter combo locks in island humidity
✅ Pineapple that stays put—drained just right (not bone-dry!) for perfect pockets of sunshine
✅ Glaze that clings, not slides—no watery disaster here
✅ Bakes in one pan—no fancy layers, no stress
✅ Makes your kitchen smell like a pineapple field—even in January
✅ Leftover magic—stale slices become haupia (coconut pudding) in 10 minutes

“At my grandson’s lūʻau, the caterer’s fancy cake sat untouched while guests fought over Nana’s pound cake. The kupuna (elders) nodded and said, ‘This is real.’ That’s when I knew—this isn’t just dessert. It’s ohana.”

Ingredients Deep Dive

What to grab (and what to leave on the shelf)

🌺 The Pineapple Secret

Crushed pineapple (1 cup): Canned in juice (not syrup!), from the Dole can with the yellow label. Syrup = cloying; juice = bright tang.
Critical prep: Drain 10 minutes in colander—not overnight. Shake gently. Should feel damp but not dripping. Wet = sunken cake; dry = no pineapple punch.
Pineapple extract (1 tsp): Only use McCormick’s (red bottle). Fake extracts taste like air freshener.

🍰 The Cake Foundation

Butter + oil (1 cup + ½ cup): European butter (Kerrygold) + refined coconut oil (not virgin—tastes like sunscreen!). Oil = moisture lock; butter = flavor.
Sugar (2¾ cups): Superfine (or pulse granulated in food processor). Dissolves faster = finer crumb.
Sour cream (½ cup): Full-fat, cold. Buttermilk = tangier, but sour cream = silkier crumb.
Flour (3 cups): Sift it! Lumps = tunneling. Measure by spooning into cup—never scoop.

Pro tip: Buy pineapple on Tuesday. That’s when stores rotate stock—freshest juice, least oxidation.

Step-by-Step: Nana Kealoha’s Kitchen Wisdom

Follow these like a chant passed down through generations

1. Prep the Pineapple (The Sacred Balance)

“Too wet sinks dreams. Too dry steals the soul.”

Drain pineapple 10 minutes in colander (set timer!).
Shake gently—no squeezing! Should feel damp like a sea-sprayed lei.
Test: Squeeze a handful—1-2 drops of juice should fall. More = drain longer; none = add 1 tsp juice back.

2. Cream Butter, Oil & Sugar (The Heartbeat)

“Beat until it looks like sunrise—no less, no more.”

Beat butter 1 minute until smooth. Add oil; beat 1 minute.
Add sugar gradually, beating 5 minutes until pale gold and fluffy. Scrape bowl twice—hidden sugar = gritty cake.
Add eggs one at a time, waiting 30 seconds between. Yolks should vanish completely.

3. Fold in the Goodness (The Island Breeze)

“Flour folds like a lullaby—gentle and slow.”

Whisk flour, baking powder, salt in separate bowl.
Mix pineapple, sour cream, extracts in another bowl.
Alternate adding flour mix + pineapple mix to butter, starting and ending with flour. Mix 3 strokes only—overmixing = tough cake.

4. Bake & Cool (The Patience Test)

“A Bundt pan is a temple—never rush the offering.”

Pour into greased + floured pan (use shortening + flour—butter burns).
Bake at 325°F (not 350!) for 70-75 mins. Toothpick test: Clean = done; wet crumbs = keep baking.
Cool 15 mins in pan → invert onto wire rack (not plate!). Steam = soggy bottom.

5. Glaze & Garnish (The Grand Finale)

“Glaze should weep, not flood.”

Use juice from the pineapple can (not bottled!). Strain if gritty.
Whisk powdered sugar + 2 Tbsp juice until thick but pourable.
Drizzle over fully cooled cake (warm cake = glaze slide-off).
Garnish with toasted coconut (350°F for 5 mins) + fresh pineapple wedge. No maraschino cherries—this isn’t tiki-bar trash.

You Must Know

🔥 Pineapple must be damp, not dry—water = sunken cake; no juice = no flavor
🌡️ Bake low and slow—325°F prevents dome collapse
🥥 Oil + butter = magic—oil locks moisture; butter adds depth
💡 My #1 pro tip: Brush warm cake with 1 Tbsp pineapple juice before glazing—adds tang without sogginess

“The summer I turned 10, I drained the pineapple overnight. Nana took one bite, set her fork down, and said, ‘Child, this cake’s crying. Go fix it.’ I’ve never rushed that step since.”

Serving & Storage

Serve: At room temp with strong Kona coffee or iced lilikoi tea. Never cold—chills mute the pineapple.
Storage: Wrap tightly in beeswax wrap (not plastic—traps moisture). Keeps 7 days on counter. Tastes better on day 2!
Revive stale cake: Microwave 10 seconds + drizzle with warm glaze.

Ingredient Swaps That Won’t Break the Spell


Crushed pineapple	1 cup fresh,finely diced	Use only if underripe (firm)—drain 5 mins
Vegetable oil	Refined coconut oil	Same moisture lock, no coconut flavor
Pineapple extract	1 tbsp fresh juice	Less intense, but still bright
Bundt pan	9×5 loaf pan	Bake 65 mins—check at 55

Cultural Context

Born from Nana Kealoha’s 1962 trip to Maui (when Dole Plantation still grew pineapples by hand), this cake marries Hawaiian aloha with Southern baking wisdom. It’s church lūʻau royalty, front-porch hero, and the only cake my grandkids beg for on birthdays. True story: At my daughter’s wedding, the caterer’s fancy cake sat untouched while guests fought over my Nana’s pound cake. The kupuna whispered, “This is real.”

Pro Tips from Nana’s Kitchen

Flour the pan with coconut sugar—adds crunch to the crust
Toast coconut while cake bakes—no extra step, no burnt bits
Glaze in stages—drizzle ⅓ now, ⅓ in 10 mins, rest when cool
Kid hack: Let them fold in the pineapple—it’s their favorite “treasure hunt”

Frequently Asked Questions

Q: Why did my cake sink in the middle?
A: Over-drained pineapple or overmixing. Pineapple should feel damp like a sea-sprayed lei.

Q: Can I use fresh pineapple?
A: Only if firm and slightly underripe. Drain 5 mins—fresh has more water.

Q: Why oil + butter?
A: Oil = moisture lock for days; butter = flavor depth. Skip oil = dry cake by day 3.

Q: Can I make it ahead?
A: Bake 2 days ahead—flavors deepen beautifully. Glaze day-of.

Q: Why no baking soda?
A: Sour cream reacts with baking powder for rise—soda = metallic aftertaste.